TasteOverTime Blog & Recipes

Got the travel bug? Need to eat on the fly? Neither is easy-peasy. Both require plenty of planning, last-minute changes on-the-run and loads of uncertainties. Missed flights and bad (or no) food are common. My simple advice helps prep your body and mind for the sky ahead!

If you like salsa, then I bet you’ll love my Tomato-Carrot Relish, designed like a good chunky dip or topping. You can season it highly for piquancy or lowly for sweetness— whatever your tastes prefer.

Fresh or dried, Greek oregano is the indescribable essence of what makes many a Greek dish memorable. While some of us are fortunate to have inside herb gardens or all-year outdoor herb beds, so many rely on little herb packages or dried herbs from the grocer. Grow Greek oregano you’ll thank me!

Some trends plunge us forward; some set us back, while other seem to stay the same. While I’d love to convey what’s absolutely newsworthy, generally food and nutrition trends for 2025 are a rehashing of the old—except for plants—they’re everywhere!

This recipe for My Egg Lemon Soup is based on my love affair with Greek Avgolemono Soup, a fairly common and popular mélange of fragrant, seemingly rich and silky chicken soup with rice, enhanced by an egg-lemon sauce.

I made a bevy of bean recipes during my Culinary Odessey in Poros, Greece, but white beans in all their grandeur peaked my palate, as they may do for you. See why Greek gigantes (giant butter beans) should grace your holiday tables—and many meals beyond …