Q Last week I went to Greek Isles restaurant with my husband and we shared a custard pie for dessert. The filling was so good and the crust very light. I would like to try to make it at home if you ...

The most challenging part of this dessert is to be able to pronounce it: ga-lak-to-bou-ree-ko. This week's recipe is my wife Anne's version of galaktoboureko, and the following story is written by her ...

This is a semolina custard that is sandwiched between golden flaky layers of filo pastry dripping with traditional greek sweet syrupy sauce. Break eggs into a large saucepan and mix with the milk. Add ...

When presented with a dessert menu, my crew will, 90 percent of the time, choose the custard-based dessert. For us, creme brulee, custard tarts, floating islands, Greek custard pie and other custardy ...

Mix and eggs and sugar until well combined and set aside while you prepare the milk. Heat milk, lemon zest and vanilla (if using bean split in half and scrape out seeds, adding both seeds and pod to ...

Mel Giokas created That Greek Guy Bakery & Pastry Shop with one goal in mind: to bring the authentic, artisan flavors of his ...

In Greek, “Yasou” means “health to you.” It’s used as a greeting and a toast, like “Cheers!” At Yasou Greek Bistro, there’s plenty of reason to toast. With simple, nicely cooked takes on Greek ...

Start with the pastry. Place the flour, baking powder and salt in a bowl, mix and make a well in the center. Add the olive oil and mix with your fingers until the mixture feels like crumbs. Slowly add ...

The owners of the 'fast food' greek restaurant down the street from my house just sold to some asian entrepreneurs. The name changed from Papu's to Egg Roll Supreme, and when I saw the sign it ...

Pour the milk into a pan and bring to just below boiling point, then remove from the heat and cool slightly. Lightly beat the eggs, egg yolks and sugar. Stir in the semolina. Transfer the mixture to a ...