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Avgolemono soup, photo by PaulCowan/iStockphoto
November 30, 2016

Building Blocks: Avgolemono, Greece's Sauce for All Seasons

By
Athens -- Is there a flavor more typically Greek than avgolemono, the smooth yet tart sauce that enriches dishes on virtually every restaurant menu in this country (apart from the souvlaki joint)?Read more
Athens -- Is there a flavor more typically Greek than avgolemono, the smooth yet tart sauce that enriches dishes on virtually every restaurant menu in this country (apart from the souvlaki joint)?

You’ll find it livening up soups of every description, poured over dolmades (wraps) of cabbage, vine leaves or chard and stuffed zucchini, thickening dozens of fish, meat, poultry and vegetable stews and fricassees. It marries particularly well with artichokes, in a famous delicate dish called anginares ala polita (or Constantinople-style), and binds the interesting innards in mageiritsa, the traditional fast-breaking stew-like soup eaten on Easter eve.
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Barrels of house-made wine at Oinomagereion to Trifylli, photo by Johanna Dimopoulos
Experience places like these on our Athens Culinary Walks.
November 16, 2016

Oinomagereion to Trifylli: Fan Favorite

By Johanna Dimopoulos
Athens -- Hidden behind the imposing stadium of the Panathinaikos football team – the green team as opposed to its eternal rival, Olympiakos, the red team – lies a tiny eatery that recalls Athens before the 1960s, when urban sprawl destroyed everything. Read more