London Greek chef Theodore Kyriakou tells us about tsoureki, a brioche-like bread decorated with dyed hard-boiled eggs. (To represent the blood of Christ, obvs.)
Welcome back to The Last Bite, our new column documenting the survival of traditional food establishments. For this installment, we eat homemade dolmathes at Manchester’s oldest Greek restaurant.
Jacq is a 27-year-old writer and stripper. She grew up in Montreal, which is where she first discovered the sugar baby life and the tricks to getting exceptionally amazing meals for free, from fish to porterhouse steaks and freshly shucked oysters.
Andy is joined by Andy Richter and Iron Chef legend Cat Cora to concoct the traditional Greek lamb soup magiritsa, but made with Campbell’s Chicken Noodle Soup and lamb offal.