Podcasts about greek cuisine

Today, we're venturing off the beaten path to explore the lesser-known gems of Greece. Picture yourself wandering through the picturesque streets of Tinos, soaking in the stunning views of Folegandros, and discovering the ancient beauty of Meteora. From the charming towns of Syros to the vibrant culture of Thessaloniki, we'll uncover hidden treasures and authentic experiences. Joining me today are my friends Eva, Anthi, Agnes, and Smaragda. We have such a fun conversation exploring these gems, talking about Greek hospitality, and sharing the heart and soul of this enchanting country.  I hope you enjoy this unique journey through Greece on today's episode of Luxury Travel Insider!  Learn more at www.luxtravelinsider.com   Connect with me on Social: Instagram LinkedIn  

The Mediterranean Diet has been heralded as one of the healthiest diets in the world! This program features a discussion on the Mediterranean Diet and its benefits for health and longevity. Leading experts on the Mediterranean Diet and healthy Greek Cuisine, Dr. Michael Ozner, Debbie Matenopoulos and Mary Platis discuss the important attributes of the Mediterranean Diet that contribute to both good health and great-tasting healthy recipes. The inclusion of Organic Extra Virgin Olive Oil in the Mediterranean Diet and its health attributes as a healthier fat is also discussed.

“As Greeks, we don't really shop from supermarkets. Everyone knows someone who knows someone who comes from a village and has access to olive trees and olive oil.”On today's show, a conversation with Greek chef and anthropologist Nafsika Papacharalampous. She shares a recipe for Greek comfort food, and talks with me and Ogla Kalentzidou about the role of memory and nostalgia in contemporary Greek cuisine. Plus a story from Harvest Public Media about how prairies might be making a comeback in farm country.

“As Greeks, we don't really shop from supermarkets. Everyone knows someone who knows someone who comes from a village and has access to olive trees and olive oil.”On today's show, a conversation with Greek chef and anthropologist Nafsika Papacharalampous. She shares a recipe for Greek comfort food, and talks with me and Ogla Kalentzidou about the role of memory and nostalgia in contemporary Greek cuisine. Plus a story from Harvest Public Media about how prairies might be making a comeback in farm country.

Diane Kochilas reveals the secrets of Ikaria, a Greek island known for the longevity of its inhabitants. Margie Mason and Robin McDowell uncover an unlikely source of labor in our food chain — maximum security prisons. Podcast host and food historian Jessica Gingrich shares the story of Robert King, a member of the Angola 3, who survived 31 years in prison where he cut sugarcane. Memo Torres shares his latest recommendations of where to eat across Los Angeles. Pastry chef Sam Robinson of All Day Baby bakes up sweet summer corn cakes with peach preserves.  

Hello!Nikolaos Tselementes. His name is what every Greek says when talking about cookbook. "Did you look at the Tselementes for your recipe"? Indeed when I was growing up i thought that a guide to cooking, or a book with recipes was called "Tselementes"! :-)On his death in 1958, the impression one is most likely to get from the statements of such well-known men of letters and esteemed journalists writing about him, is that before Tselementes there was chaos in the Greek kitchen. Idle, ignorant women who very little about cooking forced their poor husbands to live on one bad meal after another, a Situation that often resulted in divorce… Nothing, of course, could be further from the truth. The unanimous adoration for the author of the first complete cookbook written in modern Greek, and based on French cooking, was the result of a sweeping trend that started at the turn of the century. This trend was created by the rich and travelled upper classes —- especially those wealthy Greeks living in the Egyptian cities of Cairo and Alexandria - who, imitating their English and French neighbours, were eager to leave their Eastern past behind and become Europeans.Nothing of course is further from the truth!But let's find out about the life and legacy of this colossus of the modern Greek kitchen!Enjoy!ThomSupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!What is Greek Cuisine today?How do we define the food of the modern Greek nation? Clear and in many ways transparent cuisine.can it be defined from the simplicity and freshness of the ingredients, and her frugal, austere or thrifty nature?Is it just this though?And how Greek is mousaka, a dish that is considered so Greek throughout the world?These and much more, I explore on today's episode on the origins of creation of the modern Greek Cuisine and how this is a problem of definitionfor many national cuisines and the myth that is essential in their story.Enjoy!The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

New Greek restaurant at Swift and Proctor

Meet Kimon, the captivating restauranteur behind Koutouki's, a celebrated Greek eatery. This episode takes you on a savory journey through the enticing world of Greek cuisine, inspired by the experiences and wisdom of a man who's been at it for over a decade. Tsuchiki shares the secrets behind his favorite dishes like Calamari, Saganaki, and his trademark sauce and reveals the key ingredient in his recipe for success - a lot of love for what he does.Fancy a glimpse into the life of a restauranteur? Kimon pulls back the curtain on the grueling yet rewarding aspects of running a food business - workdays that stretch to 16-18 hours, the annual thrill and chaos of the Taste of Edmonton festival, and the relentless pursuit of his passion. He serves up advice for budding entrepreneurs with cultural insights, emphasizing the importance of loving your work and staying true to your roots. This chat is a feast of inspiration, dolloped with rich Greek culture, a dash of business acumen, and a generous helping of mouth-watering cuisine. Join us for a gastronomic adventure that will leave you sated with knowledge and hungry for Greek food!Click here to learn more about Sysco Canada

Today we're headed to Greece - land of crystalline seas, fabulously fresh food, and the cradle of democracy.  My guests today are Yann Gillet and Jerome Colson, General Managers of the highly anticipated One&Only Aesthesis and One&Only Kea Island. I love this episode because we explore some lesser visited areas of Greece - the glamorous Athenian Riviera set 25 minutes from the city center and the northernmost island of the Cyclades.  Jumping straight into the heart and soul of Greek culture and these authentic destinations, Yann, Jerome and I discuss everything from why every day is a day to celebrate, to the quality of the tomatoes.     Learn more at www.luxtravelinsider.com   Connect with me on Social: Instagram LinkedIn  

Greece and Greek cuisine is discussed using fun mind-blowing facts...149 more episodes are located on your favorite Podcast platform and https://learn-about-world-cuisine.simplecast.com

A conversation with chef and anthropologist, Nafsika Papacharalampous about changes in high-end dining in Greece, sparked by the financial crisis.

A conversation with chef and anthropologist, Nafsika Papacharalampous about changes in high-end dining in Greece, sparked by the financial crisis.

What makes the perfect gyro? Do you have mustard, mayo, or ‘saltsa' on yours, or is that all sacrilege?  One thing's for sure, everyone's an expert when it comes to Greece's most recognisable street food… but not like Kelly Roditis – AKA The Gyros Queen. What started as a simple joke by the Greek-born Roditis on Instagram after literally overdosing on gyro in Athens, has transformed into real advocacy for Greek cuisine. Kelly stops by Ouzo Talk bearing gifts for Tom and Nick, as they cover all the spiciest, savoury issues in the world of gyro, Greek street food, and social media. Join Kelly and the boys as they take on all these topics on more in a discussion that doesn't quite go the way you might think!This episode of Ouzo Talk is brought to you by The Greek Providore. https://thegreekprovidore.com.au/Support the showEmail us at ouzotalk@outlook.comSubscribe to our Youtube: https://www.youtube.com/watch?v=R3n85GSdk5Q&t=6sFollow us on Facebook: https://www.facebook.com/OuzoTalkFollow us on Instagram: https://www.instagram.com/ouzo_talk/

Thirty years ago, chef and restaurateur Peter Conistis started his lifelong project of redefining Greek cuisine for Australia. He's still going, currently at Ploos and Alpha in Sydney, but with plans to take his modern spin on Greek food around the country. We chat about longevity and energy, the back-and-forth of immigrant cuisines, and dig into the origin story of his famous (scandalous?) moussaka with scallops. https://www.ploos.com.au Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it's owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

A conversation with chef and anthropologist, Nafsika Papacharalampous about changes in high-end dining in Greece, sparked by the financial crisis.

A conversation with chef and anthropologist, Nafsika Papacharalampous about changes in high-end dining in Greece, sparked by the financial crisis.

On this week's This Bites, Tarik and Ann preview a new modern Greek restaurant coming to the lower East Side in the former Wolf Peach space. Then, they discuss the new location of the Winter Farmer's Market and Tarik shares his favorite Japanese breakfast items.

Town Square with Ernie Manouse airs at 3 p.m. CT. Tune in on 88.7FM, listen online or subscribe to the podcast. Join the discussion at 888-486-9677, questions@townsquaretalk.org or @townsquaretalk. For more than five decades, the Original Greek Festival has become one of the most well-known festivals in the Houston area. It celebrates the many different facets of Greek culture such as the cuisine, faith, and music and serves as a fundraiser for the church and Houston community. Live at Houston's Original Greek Festival, at Annunciation Greek Orthodox Cathedral, our guests explore the history of the Greek Orthodox faith, the Greek-American experience, culture and stories behind many traditional Greek dishes and desserts. The Original Greek Festival Houston runs October 6-8, 2022 at Annunciation Greek Orthodox Cathedral.  For more information, click here. Galveston's Greek Festival takes place the following week, October 15 – 16, 2022, at Assumption of the Virgin Mary Greek Orthodox Church.  For more information, click here. Guests: Rev. Fr. Efstratios Magoulias Annunciation Greek Orthodox Cathedral, Houston, TX Rev. Fr. Stelios Sitaras Assumption of the Virgin Mary Greek Orthodox Church, Galveston, TX Dana Kantalis Board Member, The Original Greek Festival Donna Doxakis Board Member, The Original Greek Festival Town Square with Ernie Manouse is a gathering space for the community to come together and discuss the day's most important and pressing issues. We also offer a free podcast here, on iTunes, and other apps

Food writer Courtney Brandt updates us with all the latest food news, including this 'rule' for dropped food.Helen speaks with Chef Roberto Seguro of Infini Concepts about the different pressures chefs face these days.Born and raised in the Philippines, but specialising in Greek cuisine and more, Chef Anthony Pelea from Zoe Modern Greek Kouzina in Abu Dhabi talks about his culinary journey, including his experience of being an in-flight chef for first class guests of Etihad Airways.Helen also meets the new Chef de Cuisine of award-winning Torno Subito, Chef Alessio Pirozzi.Since it's almost back-to-school, registered dietitian from Valiant Hospital Aahat Sajnani gives us top tips on how to provide the right nutrition for our school-aged kids.And Sophie Corcut from Spinneys shares the company's sustainability steps including their new recyclable bags, staff T-shirts made out of plastic bottles and their Farm to Table programme.See omnystudio.com/listener for privacy information.

  Dennis Apollo, Owner of Orexi Greek Street Food See omnystudio.com/listener for privacy information.

Anyone who's been to Greece must have sampled this most Greek of all dishes, moussaka. It's made with eggplant, potatoes, ground beef and béchamel sauce. It's just as popular with Greeks as with foreign visitors.

When it comes to Greek food, chef Peter Conistis of 'Alpha and Ploos', Mary Politis from 'Mary's Kouzina' and David Tsirekas are more than just experts. They're at the forefront of maintaining, extending and re-imagining our treasured cuisine. In true Greek fashion, the trio arrive at the Ouzo Talk Distillery with hands full of food and ready to talk about why Greek food is undeniably the best cuisine on earth. From Moussaka, to Baklava, and Sofrito to souvlaki and everything between, if you're a foodie, this is the episode for you.Support the showEmail us at ouzotalk@outlook.comSubscribe to our Youtube: https://www.youtube.com/watch?v=R3n85GSdk5Q&t=6sFollow us on Facebook: https://www.facebook.com/OuzoTalkFollow us on Instagram: https://www.instagram.com/ouzo_talk/

In this episode, we learn about our guest and the love she has for her family, humanity and social justice. The positive influence her parents and abuelos had on her helped shape her passion and purpose creating the inspiring leader she is today. Please welcome, Best-Selling Author, Life and Career Coach, Dr. Colleen Georges. GUEST Dr. Colleen Georges Life & Career Coach, Author, Motivational Speaker RESCRIPT Your Story site | LinkedIn | Facebook | Instagram | Twitter | Pinterest | Youtube https://www.colleengeorges.com/ https://www.linkedin.com/in/drcolleengeorges https://www.facebook.com/RESCRIPTYourStory https://www.instagram.com/drcolleeng/ https://twitter.com/GeorgesColleen https://www.pinterest.com/DrColleenG/ https://www.youtube.com/c/ColleenGeorges/playlists NOTABLE MENTIONS RESCRIPT, Passion, Purpose and Practicality, TED Talks, Social Justice, Hungarian, Ireland, Irish, Greece, Greek Cuisine, Athens, Germany, Au pair, Barrister, Saint George- Patron Saint of Greece, United States, Farms, Fords, Sayreville, New Jersey, Poconos, Bell labs, IT, Information Technology, Democrat, Immigration, Biracial, YMCA, American Winter Documentary, EOF, Educational Opportunity Fund, Kean University, Rutgers University, Middlesex College, DEI, Diversity, Equity, Inclusion Gracias for listening. Don't forget to rate, review, follow, subscribe, like and share. Check out my Linktree for more info. Pa'lante! https://linktr.ee/sp.alwaysforward --- Support this podcast: https://anchor.fm/spalwaysforward/support

This was a fun one! We headed over to Athenian Greek Cuisine in Merrillville, IN today and had a fantastic time. Give it a listen and feel free to share with your friends. We hope you enjoy the episode! Our website: Tasty219.com Instagram: @tasty219podcast Facebook: Tasty 219 Twitter: @tasty219podcast

Greek Cuisine it is founded on the triad of wheat,olive oil and wine..It uses vegetables,olive oil, grains,fish and meat.

Maria Fotinos teaches business, finance and computer skills at Elyria High School. But none of these areas were the subject of a class she taught recently. And none of the students in the class were from high school. The topic of this class was baklava, and the students were staffers of Elyria Schools who wanted to learn how to make this decadent dessert by hand. Maria grew up in Montreal, Canada, and her parents owned a Greek bakery there. One of the delectable pastries that Maria grew up on was baklava and she continues her parents' tradition of baking this intricate dessert for holidays, family events and community festivals. On this day in a well-equipped kitchen classroom at Elyria High School, Maria demonstrated the intricate process of making baklava. She did so with as a charitable event to raise money for the Toys for Tots program through the Elyria Chronicle Telegram and the Salvation Army. For the video tutorial of making baklava with Maria, check out PioneerTV YouTube: Baklava Baked at Home!

In the section on healthy eating, nutritionist Dimitra Papamichou talks about red meat and kangaroos! In case you did not already know, kangaroo fillets are one of the healthiest choices in red meat. - Στην ενότητα της υγιεινής διατροφής η διατροφολόγος Δήμητρα Παπαμίχου μας μιλάει για το κόκκινο κρέας και τα καγκουρό! Αν δεν το ξέρετε ήδη, τα φιλέτα από καγκουρό είναι από τις πλέον υγιεινές επιλογές σε κόκκινο κρέας.

Who can resist the aroma of freshly picked herbs? You can find them all year round, but in spring herbs are gloriously gorgeous. Use them in the kitchen to lift the mood and the palate with this pesto recipe by Angela Nicolettou. - Ποιός μπορεί να αντισταθεί στην ευωδιά των φρέσκων μυρωδικών; Διαθέσιμα όλο το χρόνο, την άνοιξη έχουν την τιμητική τους στο κήπο και την κουζίνα! Η Άντζελα Νικολέττου φτιάχνει πέστο με μυρωδικά που μπορεί να χρησιμοποιηθεί με ότι ζυματικό θέλετε.

Come along for the ride as Cynthia talks about all things cooking with celebrity chef Sophia Manatakis.  They talk about the importance of fresh ingredients, tips for the home cook and much more...including some insight into her time on Chopped and the Family Food Showdown. Sophia Manatakis is a graduate of the French Culinary Institute in New York City and owner of Uncle Nick's Greek Cuisine, NYC. Manatakis is a Greek and Italian-American chef who has appeared on the Food Network's Chopped and winner of the Family Food Showdown cooking competition. Manatakis is also a recipient of the Orthodox Christian Network “30 under 30” entrepreneurship award. Sophia has recently published Our Greek Kitchen, the first of many cook-calendars, hasa thriving catering business, and is a private culinary instructor (chefsoph.com). Sophia's intensity and passion for culinary art is unmeasurable.   Instagram: @ChefSoph https://www.chefsoph.com Sophia likes:  https://www.flavcity.com Is it time to make some changes in your life? Do you want to stop the madness and get on track with your health? Maybe coaching is right for you. I've helped many people gain their health back over the years, and would love to talk with you. Just reach out with the link below to get on my schedule. From time to time I have openings for new clients and accept them on a first come first serve basis. Book a Discovery Call

Peas make flavoursome, exciting dishes in Greek cooking! Add potatoes, carrots and fresh herbs and you'll never look back. If you have difficult eaters in your family this is the dish for you! Angela Nicolettou has the perfect recipe for this much-loved vegan dish. - O αρακάς, φρέσκος ή κατεψυγμένος, είναι ένα απ΄τα πιο υγιεινά, ελαφρά, νόστιμα και ευπροσάρμοστα σε γούστα πιάτα της ελληνικής κουζίνας. Άσε δε που είναι και vegan! Τις λεπτομέρειες έχει η Άντζελα Νικολέττου.

Ricotta is a soft cheese with Italian origins. It has many uses in sweet and savoury dishes and is, usually, low in calories compared to other cheeses. It's also easy to make at home. Angela Nicolettou has the recipe. - Η ρικότα είναι ένα μαλακό τυρί, Ιταλικής προέλευσης, που έχει κατακτήσει την Αυστραλία. Είναι πολύ εύκολο να το φτιάξετε μόνοι σας στο σπίτι, μας λέει η Άντζελα Νικολέττου και μας δίνει την συνταγή για φρέσκια ρικότα!

Well, my first date here I ate ντολμαδάκια and I am already in culinary heaven. Bon Appetit!

The Greek language λamda project. Επεισόδιο νούμερο 2 . Ελληνική κουζίνα. Καλώς ήρθατε στο Greek language project. Tη σειρά podcast τoυ Ινστιτούτου The λamda Project, με στόχο να μάθουμε και να κάνουμε πρακτική στα ελληνικά μας. Αν θέλετε να σας στείλουμε το σημερινό κείμενο, και το λεξιλόγιο, στείλτε μας email στο info@thelproject.gr. Για περισσότερες πληροφορίες σχετικά με το λamda Project , τι κάνουμε και ποιοι είμαστε, επισκεφτείτε τη σελίδα μας www.thelproject.gr, το κανάλι μας στο YouTube, Instagram & Facebook, πατώντας Learn Greek in Athens with the Lamda Project. Γεια σας, γεια σας. Τι κάνετε; Πώς είστε; Σήμερα θα μιλήσουμε για την ελληνική κουζίνα. Θα μάθουμε κάποια από τα πιο γνωστά πιάτα και υλικά για τους Έλληνες. Πιστέψτε με, αυτό το podcast θα σας ανοίξει την όρεξη. Πάμε να ξεκινήσουμε, λοιπόν. Ας πούμε κάποιες γενικές πληροφορίες και μετά θα περάσουμε στο ‘ψητό'. For more...send us an e-mail at info@thelproject.gr

Simple healthy daily meals to take to work - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα της SBS Greek, διατροφολόγος Δήμητρα Παπαμίχου, αναφέρεται σε απλά καθημερινά υγιεινά γεύματα.

A simple and easy recipe for shortcrust pastry that takes away the guess work and the stress. Angela Nicolettou has the details. - Η καλή τάρτα προϋποθέτει μια καλή βάση, μιά ζύμη που θα κρατήσει τη γλυκιά γέμιση που θα ετοιμάσετε. Η Άντζελα Νικολέττου μας δίνει μία εύκολη συνταγή για γλυκιά ζύμη (shortcrust pastry) η οποία μπορεί να προσαρμοστεί και για αλμυρή τάρτα αν αφαιρεθεί η ζάχαρη.

Carbohydrates: What do we need to know - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του SBS Greek, διατροφολόγος Δήμητρα Παπαμίχου, μιλά για καλούς και κακούς υδατάνθρακες.

Try a delicious tart with apples crumble and custard cream with semolina. It's the perfect excuse to practice your skills in shortcrust pastry making. Angela Nicolettou has the details. - Τώρα που ξέρουμε πως να φτιάχνουμε ζύμη για γλυκιά τάρτα ώρα να φτιάξουμε και τη γέμιση! Η ΄Αντζελα Νικολέττου συνδυάζει μήλα, κρέμα και crumble σ'αυτή την τάρτα.

Ποιό είναι το καλύτερο ψωμί για αυγοφέτες (french toast); Μα, το τσουρέκι βέβαια! Εξίσου νόστιμο, ωστόσο, γίνεται και το ζυμωτό ψωμί όπως μας εξηγεί η Άντζελα Νικολέττου.

Baked butter beans in a rich tomato sauce is one of the most popular, traditional Greek dishes. Vegan and full of goodness, it can be enjoyed all year round. Follow Angela Nicolettou's recipe for a delicious meal. - Nόστιμο και χορταστικό vegan πιάτο, οι γίγαντες είναι απ΄τα φαγητά που δεν λείπουν απ΄το τραπέζι όλο το χρόνο. Η δυσκολία είναι, στην Αυστραλία τουλάχιστον, να βρεις τους κατάλληλους γίγαντες. Η Άντζελα Νικολέττου έλυσε αυτό το πρόβλημα!

You will not be able to resist this recipe for Greek vegan cookies with spices, olive oil and sweet wine! Angela Nicolettou shares her recipe. - Όσοι προσέχουν την υγεία και τη σιλουέτα τους δεν μπορούν να προσπεράσουν τα vegan κουλουράκια της Άντζελας Νικολέττου. Η συνταγή της περιέχει μπαχαρικά, ελαιόλαδο, μαυροδάφνη και πολύ γεύση!

Alcohol is not advised if you are trying to lose weight - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του SBS Greek, διατροφολόγος Δήμητρα Παπαμίχου, μιλά για τα οινοπνευματώδη ποτά και τις θερμίδες τους και γιατί δεν ενδείκνυται για όσους και όσες προσπαθούν να χάσουν βάρος.

Healthy late-night snacks? Yes, there are! - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του SBS Greek, διατροφολόγος Δήμητρα Παπαμίχου, μιλά για υγιεινά τσιμπολογήματα τις βραδινές ώρες.

Sugar and sugarine sweetener: What do we need to know? - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του Προγράμματός μας, διατροφολόγος Δήμητρα Παπαμίχου, μιλά για να αν υπάρχει τρόπος να αντικαταστήσουμε την ζάχαρη στον καφέ μας αλλά και στις καθημερινές μας διατροφικές συνήθειες.

Δοκιμάστε μια γλυκιά μπομπότα με πορτοκάλι και σταφίδες. Η συνταγή της Άντζελας Νικολέττου δεν περιέχει γλουτένη και μπορεί να προσαρμοστεί στις δικές σας προτιμήσεις.

Loukoumades is a dessert that's taken Australia by storm. In this podcast Angela Nikolettou shares a traditional Greek recipe for loukoumades dipped in honey syrup. Also immensely enjoyable when drizzled in warmed honey, cinnamon and ground walnuts. - Οι παραδοσιακοί λουκουμάδες βουτηγμένοι σε σιρόπι ή μέλι είναι απ΄τις απολαύσεις της ζωής! Δοκιμάστε τη συνταγή της Άντζελας Νικολέττου για σίγουρη επιτυχία.

Beef stew in a rich tomato sauce is one of the most popular comfort foods in any Greek household. You can substitute the beef with lamb if you prefer, the results will be just as good. Follow Angela Nicolettou's recipe for guaranteed success. - Το μοσχαράκι κοκκινιστό είναι ότι πρέπει για τον χειμώνα! Συνοδεύεται κάλλιστα με ρύζι, ζυμαρικά ή πατάτες τηγανητές. Η Άντζελα Νικολέττου έχει τις λεπτομέρειες.

What's best? To lose body weight, body fat or both? - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του Προγράμματός μας, διατροφολόγος Δήμητρα Παπαμίχου, απαντά στο ερώτημα αν είνι καλό να χάνουμε βάρος ή να χάνουμε λίπος ή και τα δυο μαζί.

Cold Weather and Vitamin C: What do we need to know? - Στο πλαίσιο της Ενότητας της Υγιεινής Διατροφής, η συνεργάτιδα του Προγράμματός μας, διατροφολόγος Δήμητρα Παπαμίχου, αναφέρεται στην βιταμίνη C και σε ποιες τροφές, πέρα από τις γνωστές (πορτοκάλι, μανταρίνι) μπορούμε να την βρούμε.

Bobota is the Greek answer to the English corn bread. Also known as the 'poor man's bread' bobota is among the recipes who've become a staple in the Greek diet due to its no-fuss, high nutrition, unbeatable taste combo. Angela Nicolettou adds feta to this recipe. - Η μπομπότα ή καλαμποκόπιτα είναι η ελληνική απάντηση στο αγγλικό corn bread. Είναι τέλειος συνδυασμός μιας γρήγορης, εύκολης, γευστικής και θρεπτικής συνταγής κατάλληλης για κάθε ηλικία αλλά και περίσταση. Η Άντζελα Νικολέττου προσθέτει φέτα στη συνταγή που ακολουθεί: