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Avocado Toast Recipes For National Avocado Day

Whole & Halved Avocados On A Platter
[1] Hass avocados have the creamy flesh needed for mashing (photos #1, #2, #3, and #4 © ACC Art Books).

Recipe: 3 Ways To Serve Avocado Toast
[2] Three avocado toast recipes: something for everyone (or, all three for everyone!).

Avocado Toast With A Glass Of Riesling
[3] Caren Rideau’s Terra y Vino Dry Riesling is a perfect match with her avocado toast.

Caren Rideau Kitchen Designer, Vintner, Entertaining at Home
[4] Caren Rideau: Kitchen Designer, Vintner, Entertaining at Home. You can purchase it here.

A Loaf Of Sliced Sourdough Loaf
[5] Sourdough bread is a delicious base for avocado toast (photo © Good Eggs).

 

What’s for breakfast on National Avocado Day, July 31st? Avocado toast, of course! This take on the popular light meal and snack features three avocado toast recipes from kitchen designer and vintner, Caren Rideau.

Her first book, Caren Rideau: Kitchen Designer, Vintner, Entertaining at Home (photo #4) is an inspiration for anyone looking to revitalize a home. Just published, it is available on Amazon and elsewhere.

The vibrant designs and gorgeous photography make you want to move right in.

In her book, Caren both shares the process and inspiration behind her creative interiors, and offers some of her go-to recipes and wine pairings for easy entertaining (think: summery ceviche with Albariño; butternut squash soup with Grenache; or steak tacos with Syrah).

In addition to enjoying Caren’s avocado toast recipe today, you can also mark:

  • Februry 23rd: National Toast Day
  • June: National Avocado Month
  •  
     
    HASS AVOCADOS

    This recipe uses Hass avocados, which have the creamiest flesh for mashing (other varieties are more fibrous).

    The Hass avocado is named after Rudolph Hass, a California postman who planted a seedling in his front yard in the 1920s. He liked the fruit so much that he patented the cultivar in 1935.

    When Hass died in 1952 (coincidentally, the year his patent expired), he had no idea that the black-green-skinned avocado with the pebbled flesh would come to comprise 95% of the avocados grown in California and 80% of the avocados eaten worldwide.

    > The history of the avocado.

    > The history of avocado toast.
     
     
    RECIPE: AVOCADO TOAST THREE WAYS

    “This is my go-to dish when I have overnight guests,” says Caren, “as everybody loves it! I like spice and acid in my avocado base, so feel free to cut back on the lime juice and spice, if you prefer.”

    For a wine pairing, Caren suggests her Dry Riesling (photo #3), “as the acid and aromatic fruit in the Riesling is an unbeatable choice for enhancing all the garnishes.”
     
    Ingredients For 6 Servings

  • 5 ripe Haas avocados, cut in half and pit removed
  • Juice of 2 limes
  • 1 heavy teaspoon of red chili flakes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 slices of sourdough or country bread
  • Olive oil for brushing the toast
  • 4 ounces smoked salmon
  • Crème fraîche for garnish
  • Pickled white onions, thinly sliced and marinated in lime juice for 20 minutes
  • Capers for garnish
  • 4-6 slices of cooked bacon, chopped in 1-inch pieces
  • 2 cups arugula, tossed with 1 teaspoon olive oil
  • 12 cherry tomatoes, each cut into 4 pieces and tossed with salt and pepper
  • 1-2 Fresno chilis, thinly sliced (substitute red jalapeños)
  •  
    Preparation

    1. SCOOP out the flesh of the avocados, place in a large bowl, and mash with a fork, leaving the mixture slightly chunky.

    2. ADD the salt, pepper, chili flakes, and lime juice. Taste to adjust the flavors.

    3. BRUSH the bread with olive oil and toast it on both sides in the oven or the toaster oven at 450º until golden brown. Remove from the oven and let cool.

    All avocado toast begins with a hefty amount of the avocado base and then the addition of your favorite toppings.

  • For the smoked salmon toast, layer the smoked salmon and garnish with pickled onions, crème fraîche, and capers.
  • For the bacon toast, layer the bacon, arugula, and Fresno chiles.
  • For the vegetarian toast, layer the arugula and chopped tomatoes.
  •  
     
    MORE AVOCADO TOAST RECIPES

  • Avocado Toast With Miso Butter
  • Avocado Toast With Salsa
  • Avocado Toast With Sour Cream
  • Avocado Toast With Unusual Garnishes
  • Creative Toast Toppings
  •  
    Plus:

  • Chickpea Toast
  • Fancy Toast Recipes
  • Loaded Avocado Toast
  • Middle Eastern Eggplant Toast
  • Mushroom Toast
  • Smashed Pea Toast
  • Summer Toast Toppings
  • Sweet Potato Toast
  • Beyond Toast: More Avocado Recipes
  •  

     
     

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    Cheesecake Ice Cream Recipe For National Cheesecake Day

    Our last cheesecake recipe of the day: cheesecake ice cream. You can use it in the Raspberry Cheesecake Float published earlier, or just enjoy a bowl or a cone. For fun, add graham cracker pieces.

    At your next outdoor event, try an option like Cheesecake Ice Cream with Fruit Swirls from Milk Means More, from the United Dairy Industry of Michigan.

    The cream cheese ice cream has a swirl of fruit spread. You can use your favorite fruit flavor.

    The recipe is courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More. See how easy it is to make in the video below.

    Visit MilkMeansMore.org for more delicious dessert ideas.

    > July 30th is National Cheesecake Day.

    > July is National Ice Cream Month, July 17th is National Ice Cream Day.
     
     
    RECIPE: CHEESECAKE ICE CREAM WITH FRUIT SWIRLS

    Prep time is just 15 minutes, plus freeze time.

    You can substitute jam or preserves for fruit spread, but fruit spread generally has significantly less sugar. The added sugar in the recipe creates sufficient sweetness.
     
    Ingredients For 12 Servings

  • 12 ounces cream cheese, cut into cubes
  • 3/4 cup sugar
  • 1 cup sour cream
  • 3/4 cup half-and-half
  • 2 teaspoons vanilla extract
  • 1-1/4 teaspoons lemon juice, divided
  • 1dash salt
  • 1/3 cup apricot, blueberry, cherry, peach, raspberry, or strawberry fruit spread
  • Optional garnish: whole or crushed graham crackers
  •  
    Preparation

    1. BEAT the cream cheese and sugar on medium speed in a large mixer bowl of an electric mixer until fluffy. Add the sour cream, half-and-half, vanilla, 1 teaspoon lemon juice, and salt.

    2. BEAT on low speed until combined, then beat on medium speed until smooth. Cover and refrigerate for 2-24 hours, or until cold.

    3. POUR the cream cheese mixture into a 1-1/2-quart ice cream machine. Freeze according to the manufacturer’s directions.

    4. PREPARE the fruit spread. In a small bowl, stir fruit spread and the remaining lemon juice.

    5. SPOON about one-third of ice cream into a 2-quart food storage container. Spoon about half of the fruit spread mixture in dollops over the ice cream. Repeat layers. Top with the remaining ice cream. Cover and freeze for 4-24 hours.

    6. TO SERVE, scoop the ice cream into dessert dishes. For optional garnish, you can “crown” the scoop of ice cream with a graham cracker square, or roughly crush graham crackers into a crunchy topping.
     

     

    Cheesecake Ice Cream With Fruit Swirls Recipe
    [1] Cheesecake ice cream with a fruit-of-your-choice swirl (photo © Milk Means More | Family Features).

    Bowl Of Cream Cheese For Cooking
    [2] Cream cheese makes this a “cheesecake” ice cream, as does the fruit swirl in place of fruit-topped cheesecake. For extra fun, add graham crackers (photo © Shvets Production | Pexels).

    A Jar Of Bonne Maman Strawberry Fruit Spread
    [3] Bonne Maman fruit spreads have 34% more fruit and 38% less sugar than their conventional preserves (photo © Bonne Maman).

     
     

     
     

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    Food Fun: Raspberry Cheesecake Float Recipe For National Cheesecake Day

    Raspberry Cheesecake Float Recipe For National Cheesecake Day
    [1] A Raspberry Cheesecake Float for National Cheesecake Day, National Ice Cream Soda Day, or any day in-between. The recipe is below

    A Basket Of Fresh Blackberries
    [2] Garnish the float with fresh blackberries—or fresh raspberries, if you prefer (photo © Pretoperola | Dreamstime).

    A Dish Of Cheesecake Ice Cream a.k.a. Cream Cheese Ice Cream
    [3] You can also make cheesecake ice cream to add more flavor to the float. Here’s the recipe.

    Pint Of Cheesecake Ice Cream
    [4] Or, you can find cheesecake ice cream. With this strawberry cheesecake ice cream, substitute frozen strawberries for the raspberries and enjoy a strawberry cheesecake float (photo © Doordash).

     

    “I’ve yet to meet a cheesecake I didn’t like,” says Deirdre Cox of Kansas City, Missouri, who created this Raspberry Cheesecake Float recipe. “The flavors here of cream cheese and raspberries create an ideal combination. Although ice cream floats are summery, I like this treat so much that I whip it up during the winter, too.”

    The recipe is below.

    Thanks, Dierdre, and thanks to Taste Of Home for sharing the recipe with us.

    And thanks to whoever established National Cheesecake Day, July 30th (National Ice Cream Soda Day is June 20th).

    According to Days Of The Year, the first National Cheesecake Day was celebrated in 1985—a fact that was picked up somewhere and appears on many websites, with no further information as to who or where.

    We tried to find out. We discovered that in 1985, Philadelphia Cream Cheese published a Cream Cheesecake Cookbook.

    This chocolate chip cheesecake recipe appeared in a Philadelphia Cream Cheese ad in 1985.

    Is there a connection to National Cheesecake Day? We’ll keep on looking.

    And yet, who established all of these cheesecake holidays [source]?
     
     
    CHEESECAKE HOLIDAYS

  • February 8th is National Chocolate Cheesecake Day
  • February 24th is National Peanut Butter Cup Cheesecake Day
  • March 6th is National White Chocolate Cheesecake Day
  • April 14th is National Oreo Cookie Cheesecake Day
  • April 23rd is National Cherry Cheesecake Day
  • May 26th is National Blueberry Cheesecake Day
  • June 8th is National Strawberry Cheesecake Day
  • July 2nd is National Raspberry Cheesecake Day
  • July 30th is National(and International) Cheesecake Day
  • September 10th is National Caramel Cheesecake Day
  • September 26th is National Key Lime Cheesecake Day
  • October 21st is National Pumpkin Cheesecake Day
  • November 9th is National Cranberry Cheesecake Day
  • December 3rd is National Peppermint Bark Cheesecake Day
  •  
    It doesn’t matter who created them. Just mark your calendars and get out your recipe cards (or take a look at our 45+ cheesecake recipes).
     
     
    RECIPE: RASPBERRY CHEESECAKE FLOATS
     
    Ingredients For 6 Floats

  • 2 cans (12 ounces each) cream soda, divided
  • 1/4 teaspoon almond extract
  • 3 ounces cream cheese, softened
  • 1 package (12 ounces) frozen unsweetened raspberries
  • 4 cups vanilla ice cream, softened if necessary, divided
  •  
    For The Garnish

  • Whipped cream
  • Fresh blackberries and blueberries
  •  
    Preparation

    1. PLACE 1/2 cup of cream soda, the almond extract, cream cheese, raspberries, and 2 cups of ice cream in a blender, Cover and process until smooth.

    2. DIVIDE among six tall glasses. Top with the remaining ice cream and cream soda. Garnish with whipped cream and berries. Serve immediately.
     
     
    MORE TO ENJOY

    > The history of ice cream.

    > The history of the ice cream soda (float).

    > The history of cheesecake.

    > The different types of ice cream and frozen desserts.

     

     
     

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    Brooklyn-Style Cheesecake Recipe For National Cheesecake Day

    July 30th is National Cheesecake Day. It may be our favorite food holiday of the year—not just because we love cheesecake, but because we allow ourselves to have it so rarely.

    This recipe that follows is from King Arthur Flour. Check below for many more cheesecake recipes, both savory and sweet. In fact, there are more than enough to make a different cheesecake every week of the year (a cheesecake version of Julie and Julia?).

    New York-Style Cheesecake is a dense cream-cheese cheesecake, usually made with two pounds of cream cheese on a graham cracker crust. But what’s a Brooklyn-Style Cheesecake?

    According to King Arthur Flour, the Brooklyn style has a vanilla cake crust, a concept that was pioneered by Junior’s Restaurant in Brooklyn, New York.

    If you fancy something different, the 45* cheesecake recipes below have something for everyone.

    Cheesecake freezes beautifully, by the way, and it can even be enjoyed frozen (think Cheesecake Pops).

    > The history of cheesecake.

    > The history of cheesecake.
     
     
    RECIPE: BROOKLYN-STYLE CHEESECAKE

    Thanks to King Arthur Baking for the recipe. Prep time is 25 minutes to 35 minutes. Bake time is 1 hour 25 minutes to 1 hour 35 minutes.

    Ingredients For One 9″ Cheesecake (About 16 Servings)

    For The Crust

  • 1/2 cup King Arthur Unbleached Cake Flour Blend*
  • 6 tablespoons sugar, divided
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons melted butter
  • 3 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  •  
    ________________

    *Why use cake flour? It has less protein, which makes a finer, lighter, more airy crumb. The more protein, the chewier the texture. Bread flour is 14% to 16% protein, all-purpose flour is 10% to 12% protein, pastry flour is 9% protein and cake flour is 7%-8% protein. If you don’t have cake flour, use unbleached all-purpose flour, reducing the amount to 7 tablespoons (1/2 cup less 1 tablespoon).
     
    For The Filling

  • 2 pounds cream cheese (four 8-ounce packages), room temperature
  • 1-2/3 cups sugar
  • 1/4 cup cornstarch
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 3/4 cup heavy cream
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Lightly grease a 9″ round springform pan. This cake is very tall, and requires an extra-deep pan, at least 2 3/4″ deep. Wrap the bottom and sides of the pan with aluminum foil, preferably a single sheet.

    2. MAKE the crust: Place the flour, 2 tablespoons of the sugar, the baking powder, salt, butter and 3 egg yolks into a large mixing bowl. Beat until well combined; the mixture will be stiff and somewhat crumbly.

    3. BEAT the egg whites with the cream of tartar in a separate bowl, until they’re frothy. Add the remaining 4 tablespoons of sugar gradually, beating continuously, until the mixture is stiff and glossy.

    4. MIX the beaten egg whites into the batter, 1/3 at a time. Take care to keep the batter light; mix gently, don’t beat. You may find at the end there are still some tiny lumps in the batter; that’s O.K. Stir in the vanilla.

    5. SPOON the batter into the prepared pan. Bake for about 15 minutes, until the cake has risen, is barely beginning to brown, and a cake tester inserted into the center comes out clean. Remove the cake from the oven, and immediately loosen the edges with a table knife or thin spatula. Allow it to cool in the pan while you make the filling. It’ll settle and shrink a bit as it cools; that’s OK. Leave the oven on.

    6. MAKE the filling: Place 8 ounces (1 package) of cream cheese, 1/3 cup of sugar, and the cornstarch in a mixing bowl. Mix on low speed until smooth. Add the remaining cream cheese, 8 ounces at a time, beating on low speed until smooth. Slowly beat in the remaining 1-1/3 cups sugar and the vanilla.

    7. ADD the eggs one at a time, beating well after each addition. Add the cream, beating just until blended. Spoon the batter over the cake in the pan. The filling will expand and rise, so make sure you don’t fill the pan to the brim.

    8. PLACE the springform pan into a larger pan, and fill the larger pan with enough hot water to come 1″ up the sides of the springform pan (this is called a bain-marie). Place both pans on a lower-middle rack of your oven.

    9. BAKE the cheesecake for 75 to 90 minutes, until the cake is just barely beginning to turn golden around the edges and the top appears set. The center will still look jiggly; that’s O.K. A thermometer inserted into the center should register 160°F to 165°F.

    10. REMOVE the cake from the oven, and gently lift it out of the water bath onto a cooling rack. Allow it to cool at room temperature, undisturbed, for 2 to 3 hours, until it’s no longer warm to the touch. Refrigerate the cake, covered, until you’re ready to serve it.

    11. TO SERVE: Slice with a knife dipped in hot water and wiped dry. Repeat this step after every slice. This cake is traditionally served without topping; but feel free to add your own favorite, if desired.
     
     
     
     
    MORE CHEESECAKE RECIPES: DESSERT CHEESECAKE

  • Blood Orange Sauce For Cheesecake
  • Blueberry Cheesecake Bars
  • Boston Cream Pie Cheesecake
  • Burnt Caramel Cheesecake
  • Cherry Cheesecake With Chocolate Glaze
  • Chocolate Chunk Cheesecake
  • Chocolate Peanut Butter Cheesecake
  • Cranberry Cheesecake With Whiskey Buttercream Sauce
  • Cream Cheese Cheesecake With Sour Cream Topping
  • Creamsicle Cheesecake
  • Different Ways To Make Cherry Cheesecake
  • Easy Blueberry Cheesecake Topping
  • Grand Marnier Mascarpone Cheesecake
  • Irish Coffee Cheesecake
  • Irish Cream Liqueur Cheesecake
  • July 4th Cheesecake
  • Mango Cheesecake
  • Maple Cheesecake
  • Michael Chiarello’s Mascarpone Cheesecake
  • Milk Chocolate Cheesecake
  • Mini Cheesecakes With Red Grapefruit
  • Mini Eggnog Gingerbread Cheesecakes
  • Mocha Pumpkin Cheesecake
  • No-Bake Blueberry Cheesecake
  • No-Bake Cappuccino Cheesecake
  • No-Bake Cheesecake In A Jar
  • No-Bake Cheesecake With Fresh Fruit Topping
  • No-Bake Frozen Pineapple Cheesecake
  • No Bake White Chocolate Raspberry Cheesecake With Almond Crust (gluten-free)
  • Peaches & Cream Cheesecake
  • Piña Colada Cheesecake With Gluten-Free Crust
  • Piña Colada Cheesecake With Rum
  • Pumpkin Mousse Cheesecake With Gingersnap Crust
  • Raspberry White Chocolate Cheesecake
  • Red Velvet Cheesecake
  • Shamrock Cheesecake
  •  
     
    CHEESECAKE BARS, POPS & MORE

  • Cheesecake Ice Cream
  • Cheesecake Pops
  • Cheesecake Waffles
  • Chocolate Cheesecake Stout Pops
  • Green Mint Cheesecake Bars
  • Raspberry Cheesecake Float
  • Red, White & Blue Cheesecake
  • Regular Or Sugar Free Red Velvet Cheesecake Brownies
  •  
     
    SAVORY CHEESECAKE RECIPES

  • Savory Cheesecake Appetizer Recipes
  • Gruyere & Lobster Cheesecake Appetizer
  • Savory Nacho Cheesecake
  •  

    Brooklyn Style Cheesecake Recipe
    [1] No food makes us happier than a slice of cheesecake. Or is that, two slices (photos #1 and #2 © King Arthur Baking).

    Brooklyn Style Cheesecake Recipe
    [2] Extra slices freeze beautifully.


    [3] Who could say no to chocolate chip cheesecake (photo © Kelly Cline | iStock Photo).

    Cheesecake With Berry Garnish
    [4] A simple, elegant garnish (photo © Wilton | Facebook).

    Savory Goat Cheese Cheesecake With Basil
    [5] Savory cheesecake can be served as a first course, or with a salad course. Here, a goat cheese and basil cheesecake. Check out these savory cheesecake recipes (photo © Love & Olive Oil).

    Sour Cream Top Cheesecake Recipe

    [6] A sour cream top is one of our favorites (photo © Kraft Food Services).

    Birthday Cheesecake With Sprinkles
    [7] Birthday cheesecake (photo © Carnegie Deli | Facebook).

    Chocolate Truffle Cheesecake Recipe
    [8] A super-special cheesecake: chocolate truffles and jam top a plain cheesecake. Here’s the recipe (photo © DeLallo).

    Cherry Cheesecake Wiah A Chocolate Glaze
    [9] This cherry cheesecake puts the cherries in the center and a chocolate glaze on top. In effect, it’s a Black Forest cheesecake. Here’s the recipe (photo © Betty Crocker).

     

     
     

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    Greek Chicken Wings & More Wing Recipes For National Chicken Wing Day

    July 29th is National Chicken Wing Day. America loves its chicken wings, but there is a debate over what types are best: bone-in vs. boneless and drumettes vs. the wingettes/flats*.

    RTA Outdoor Livingfull survey).

    The highlights for National Chicken Wing Day:

  • Boneless wings are more popular than bone-in wings, with 63.4% of respondents choosing boneless.
  • Drumettes are the winner, with 2 in 3 respondents preferring them.
  •  
    Now how about some chicken wings? Here’s something a bit different from Smithfield Culinary: Greek-style wings (photo #1).

    This recipe is easier than it looks because you purchase pre-smoked, pre-cooked chicken wings (photos #2 and #3, for example).

    You could also purchase the tzatziki, but the homemade version below is far superior.

    Just note that you have to drain the yogurt for the tzatziki sauce overnight. Opa*!

    > Check out 14 more chicken wing recipes below.

    > The history of chicken.
     
     
    RECIPE: SMOKIN’ GREEK CHICKEN WINGS

    Ingredients For 4-6 Servings
     
    For The Greek Dry Rub Spice Mix

  • 1 teaspoon dried parsley
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1 teaspoon basil
  • 1 teaspoon dill
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 teaspoons granulated garlic
  • 2 teaspoons dried oregano
  •  
    For The Tzatziki Sauce

  • 2 cups Greek yogurt (strained overnight)
  • 4 garlic cloves, grated or puréed
  • ¼ cup chopped fresh mint leaves
  • ¼ cup fresh dill
  • 2 lemons, zested and juiced
  • 1 grated English cucumber
  • Salt and pepper to taste
  • Optional heat: chopped jalapeño
  •  
    For The Chicken Wings

  • 2 dozen smoked chicken wings
  • 4 tablespoons extra virgin olive oil
  • 2 lemons, zested and juiced
  • 1 tablespoon puréed or grated garlic
  • Salt and pepper to taste
  • 3 tablespoons Greek dry rub spice mix
  •  
    For The Garnish

  • Dill, snipped
  • Mint leaves, torn or snipped
  • Feta cheese, crumbled
  • Lemon wedges
  • Cucumber wheels
  •  
    Preparation

    1. MAKE the spice mix. Stir all of the ingredients in a bowl until thoroughly incorporated. Set aside.

    2. MAKE the tzatziki sauce, mix all ingredients thoroughly until incorporated. Set aside (or make in advance and chill in the fridge).

    3. MAKE the wings. If frozen, thaw completely. Preheat the oven to 375°F.

    4. COAT the wings in the mix of olive oil, lemon juice, zest, and garlic. Season with salt and pepper to taste, then coat with the Greek dry spice rub.

    5. PLACE the wings in a baking dish and heat in the oven until they are golden brown and heated through (see package instructions). Meanwhile:

    6. REMOVE the wings from the oven briefly and lightly toss them with 1 cup of tzatziki sauce. Return to the oven and bake until edges become slightly charred.

    7. TO SERVE: Top with the herbs and feta. Serve with the remaining tzatziki on the side.


     
    MORE CHICKEN WING RECIPES

  • Buffalo Brussels Sprouts
  • Buffalo Chicken Grilled Cheese Sandwich
  • Buffalo Chicken Meatballs
  • Buffalo Chicken Nuggets
  • Buffalo Chicken Steamed Dumplings
  • Buffalo Wing Pizza
  • Cauliflower Buffalo Wings
  • Classic Buffalo Wings Recipe
  • Cocoa-Habanero Wings: A Mexican Touch
  • Deconstructed Buffalo Wings
  • Ginger-Orange Asian Chicken Wings
  • Honey Sriracha Wings
  • Low-Calorie Buffalo Chicken Parfait
  •  
    ________________

    *Drumettes are the portion of the wing that’s attached to the main part of the chicken. It’s shaped like the larger chicken drumstick, hence the name. There’s one main piece of bone in the middle, but there are some joints and cartilage on both ends. The wingette or flat is the middle part of the wing. The shape is flat with two thin bones that run parallel to each other down the length of the flat. It has tender dark meat and is completely covered with skin. Here’s a larger discussion of these.

    †In Greek culture, this is the expression that sometimes accompanied the traditional act of plate smashing. However, it’s also used to express enthusiasm in general: No dishware need be sacrificed. Here’s more on the Greek custom of smashing plates.

     

    Greek Chicken Wings Recipe
    [1] Smokin’ Greek chicken wings—the wings are purchased already smoked. The recipe is below (photo © Smithfield Culinary).

    Package Of Wegmans Smoked Chicken Wings
    [2] Wegman’s smoked chicken wings are ready to heat and eat (photo © Instacart).

    Package Of Walmart Pecan Smoked Chicken Wings
    [3] Walmart and other stores also sell cooked chicken wings. Here, Walmart’s pecan-smoked chicken wings (photo © Walmart).

    Tzatziki Yogurt Cucumber Sauce Tzatziki[/caption]
    [4] Tzatziki, a refreshing cucumber-yogurt dip and sauce (photo © Cava Grill).

    Pot Of Fresh Dill
    [5] Fresh dill (photo Wuestenigel | CC-BY-2.0 License).

    Bunch Of Fresh Spearmint
    [6] Fresh mint (photo © Good Eggs).

    Sheep's Milk Feta Cheese
    [7] Beautiful Essex sheep’s milk feta cheese from De Laurenti, from sheep that graze on the Isle of Lesbos (photo © DeLaurenti).

     

     
     

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