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As an aperitif, you can’t beat ouzo, the anise-flavored liqueur that is a specialty of Greece. For more on its history, see our article Ouzo—As Fine as Silk.
Phyllo is essential to many Greek dishes, such as baklava and spanakopita. There are a number of different store-bought varieties, each best for a specific preparation—we’ve created a guide to choosing the best.
Greek wine is a must with dinner. David Rosengarten’s article 7 Reasons to Love Greek Wines has plenty of fantastic varieties to recommend from the rich wine tradition of Greece, ranging from crisp whites to light, balanced reds.
Many Greek-American families roast lamb the traditional way for Easter. Here are some tips on roasting an easter lamb, Greek-style.
In Greek Tradition Reborn, Diane Kochilas describes the Easters of her childhood growing up in an American center of Greek immigrant culture.