Forks and Jets

The true story of a couple or amateur foodie travelogues going around the world


Before there was McDonald’s, there was Döner. Read more

Donner Party

Seems simple enough: baked phyllo dough, (a simple unleavened flour dough rolled or stretched to paper thin) layered with nuts and honey. Like they say, “When in Rome…,” so when we were in the Mediterranean and the Balkans, we had to try Baklava. Read more

You catch more flies with honey…

Whether you call it Rakia, Ouzo, Mastika or Raki, a small war has been brewing for generations across countries and cultures. Most drinkers of the world are familiar with Greek Ouzo, and maybe even a few dedicated tipplers like the strong anise flavor. The reality is most of the Mediterranean and Balkans claim this liquor as their creation and national drink. Greece just has better marketing and distribution. Read more

Ode to Anise

Everywhere we travel people proclaim “the best food is the food cooked at home!” Although we never really get the chance to find out, there have been a few countries where we hope that this is true, since the restaurants could be so bland and boring. You know who you are, we aren’t going to name names… The good news is that the Greek islands are the kind of place you actually get to eat “family” food cooked with lots of love and flavor. The price of the food has little to do with the quality, use your keen senses to find the restaurants with the right vibe: a homely but lively and filled with locals. Read more

Our Big Fat Greek Food Post

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