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This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead.
This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead.
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Try this versatile brunch scramble when you want something deliciously different.
Try this versatile brunch scramble when you want something deliciously different.
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Get Grilled Eggplant Parmesan Recipe from Food Network
Get Grilled Eggplant Parmesan Recipe from Food Network
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Learn how to make Parker House rolls with Alex Guarnaschelli and Food Network Magazine.
Learn how to make Parker House rolls with Alex Guarnaschelli and Food Network Magazine.
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Get Mizithra-Arni Skopelos Recipe from Food Network
Get Mizithra-Arni Skopelos Recipe from Food Network
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A deliciously moist and dense cornbread with a topping of melted cheese.
A deliciously moist and dense cornbread with a topping of melted cheese.
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Get Bacon, Peach and Arugula Sandwiches Recipe from Food Network
Get Bacon, Peach and Arugula Sandwiches Recipe from Food Network
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A quick concoction of chicken, sauce and prepared stuffing.
A quick concoction of chicken, sauce and prepared stuffing.
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Cinnamon-nut-caramel rolls are a fun weekend morning project using vanilla pudding mix, walnuts, and cinnamon to make a fragrant fall treat.
Cinnamon-nut-caramel rolls are a fun weekend morning project using vanilla pudding mix, walnuts, and cinnamon to make a fragrant fall treat.
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My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking.
My mother gave me this to use at my mother group. Everyone loved it so I decided to post it and share the great blend of peaches and French toast. Smells great when cooking.
cooking.nytimes.com
This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate Splaying the bird first — that is, flattening the legs so they lay flat in the skillet — helps the dark meat cook quickly and evenly
This whole chicken cooked on the grill is truly a best-of-both-worlds recipe: You get the incredibly succulent meat and brittle-crisp, burnished skin of a roast chicken, combined with the deep smoky flavor of the grill To make it, you essentially use your grill like an outdoor oven, cooking a whole splayed chicken in a skillet instead of directly on the grill grate Splaying the bird first — that is, flattening the legs so they lay flat in the skillet — helps the dark meat cook quickly and evenly