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This is the right way to pronounce ‘gyro’

The gyro. It’s a delicious sandwich typically made with thinly sliced lamb, tzatziki sauce, and onion rolled in a warm pita. Something that simple shouldn’t be so complicated to order. After all, it’s only four letters. But what’s the proper way to pronounce “gyro?” The word for this classic Greek sandwich was borrowed by the English language in the 1970s, but since then, Americans have butchered the pronunciation to the point we’re no longer sure how to say it. We can no longer order this classic Greek sandwich with confidence. Most people agree that gyros are delicious, but they tend to disagree on how to pronounce g-r-y-o. Is it GUY-roh? ZHI-ROH? Or maybe JAI-roh? Some say GEE-roh or JEE-roh. Luckily, this isn’t one of those situations where it depends. There is a clear right and wrong way. And the right way: YEE-roh. JAI-row is probably the most common way of…

Edamame, olive salad

This edamame, olive salad will make you feel like you’re lunching at a seaside restaurant on some far flung Greek island. I swear it! It’s such an unusual combination that your taste buds will think you’re on vacation. I had a variation of this salad last week at an unlikely waterfront spot in North Carolina. The restaurant served mostly seaside style bar food, except for this incredible side dish. I’m so glad I ordered it. It was easily my favorite thing I had that meal — aside from that delicious Southern sweet tea. That’s hard to beat. This edamame, olive combo makes for a simple salad but not one where you want to cut back on quality. A bag of shelled edamame should only run you a few dollars, so splurge on the fancy olives — you know, the ones from the olive bar. Or at least get a good brand of jarred kalamatas.…

This is why you’ve never eaten a fresh olive

Olives are fruits that grow on trees, but have you ever wondered why you’ve never seen a fresh olive in the produce section of your grocery store? And did you know that those black olives sitting atop your pizza slice probably started in groves as green olives? As part of the series Reactions, The American Chemical Society and PBS Digital Studios produced a video that touches on the history of eating olives — it’s actually pretty recent — as well as the three chemical processes that make olives lose the terrible tasting compound, oleurpein, that prevents us from eating them fresh. Check this out to learn more about the three chemical methods producers can use on the fruit of the Olea Europaea to bring us the salty little snacks we know and love.  Why can’t you buy fresh olives? https://youtu.be/oStoeHntfG8 Also see, VIDEO: How to build the perfect charcuterie tray. Follow us on Instagram.

Learn to build a charcuterie board like a pro

During the holidays, when we’re almost guaranteed to be entertaining, the charcuterie board is a brilliant way to keep guests satisfied until the main course comes out. It’s the ultimate make-ahead appetizer, giving guests a fabulous feast without wasting any precious space in the already over-worked oven. In case you’re unfamiliar, or have trouble pronouncing it (like me and everyone else), it’s shar-kood-er-ee. But you can make it easy on yourself and just call it a cheeseboard. (Technically a cheeseboard is primarily cheese, while ‘charcuterie’ is the French word that refers just to the cured meats. But most people today use the terms interchangeably.) The larger platters are more appropriately named for the types of items that are included. Italians call it ‘antipasti.’ Greeks call it ‘mezze.’ Spanish call it ‘tapas.’ It’s all pretty much the same idea — small servings of each culture’s take on breads, spreads, meats, cheeses and snackable fruits and veggies,…