1. To avoid flare-ups, trim as much fat from lamb as possible. For grilling, meat should be of even thickness. If there is a thick portion, slash it ...

Combine oil, lemon juice, chopped onion, garlic, bay leaves, oregano and black pepper. Add lamb; stir to coat. Cover and refrigerate for at least 4 ...

For the Avgolemono = 2 eggs + ¼ cup lemon juice. In a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste. Mix ...

Marinate the flounder fillets in buttermilk for at least a half hour to remove the fishy taste and smell. This may sound crazy, but it is critical to ...

Preparation In a large sauce pan, heat oil and butter until melted. Add garlic and saute until garlic is softened. Add the remaining ingredients ...

The lobster should be cut in two down the center. Remove all the meat from the lobster, including the claws: retain the shell for serving. Cut the ...

Preparation Preheat deep fryer to 375 degrees (200 C.) (or pour about a half inch of cooking oil in a deep frying pan). Drain oysters (shucked, in ...

Mix all stuffing ingredients together. Fill the lamb cavity with stuffing and place roast in a baking dish. Bake at 180C (350F) for 1 ...

Heat oil to 180C (350F). Place 2 spring roll wrappers together with corners not matching. Lower wrappers into hot oil then immediatley push soup ...

Preparation In a heavy bottomed pot, make a roux by adding flour to heated oil. Over low heat, stir constantly until a deep golden brown. Take pot ...