This is a classic Greek scrambled egg dish. The combination depends on making a delicious, bright, fruit-forward tomato sauce, then scrambling the eggs until soft in it. Top the eggs with salty feta cheese to finish the dish. The name of the dish is interesting; it is derived from the Italian “strapazzare”, meaning to scramble or cook roughly. The dish arrived during the Venetian rule of the Ionian Islands between the 15th and 18th centuries. The dish was also influenced by t

When we think of an eggplant dip, the first one that jumps to our minds is baba ghanoush. But this is a versatile dish, and there are...

Halloumi is one of the oldest recorded cheeses in the world. The earliest known reference dates back to Cyprus between 395 and 867 AD. It...