After Easter dinner in our family, the table isn’t quite finished. I’m usually the one who brings out the eggs. Growing up, my mom always dyed them deep red. She said the color symbolized the blood of Christ. By the time the eggs were finished soaking in the
Magiritsa was always part of Easter. It’s a traditional Greek Easter soup, usually made with lamb offal—organ meats like liver and other parts of the animal—and finished with egg and lemon. It’s tied to the idea that nothing from the lamb should go to waste. I
A Family Chili Dog Sauce, Kept Some of my strongest food memories don’t start in a kitchen. They start in a freezer. My grandma used to make chili sauce in large batches that simmered for hours and ended up in old margarine tubs stacked neatly in the freezer. Those
Growing up, the dressing was vinegar and oil. I don’t remember anything else. Today I made what we always called a Greek salad. Tomatoes cut into wedges. Cucumber. Red onion. Green pepper. I drizzled red wine vinegar and olive oil over the vegetables, added a few Kalamata olives, and
My Grandma Gregory had two refrigerators. The second refrigerator — the one with the feta — wasn’t in the kitchen. It sat in a narrow space between the kitchen and the garage. When you came in from outside, you passed the refrigerator before entering the house. That’s where the feta