Food for Body, Mind, and Spirit

+++++++++++++++++++++++++++++++++++++

April 19^th Recipes Start Here

April 19^th Podcast

Link to Buzzsprout Podcast

++++++++++++++++++++++++++++++++++++++

A Mother’s Love on Every Plate

+++++++++++++++++++++++++++++++++++

When a mother is gone, her recipes often become the most beautiful way we remember her love. In this heartfelt episode, we celebrate the brand-new cookbook My Greek Mom’s Recipes: She Died. I Wrote This Cookbook by comedian and food storyteller Gus Constantellis. Gus shares how cooking his late mother Julia’s village-style Greek dishes helped him heal and honor her memory. Through laughter and tender reflection, he shows us how food nourishes the body, calms the mind, and lifts the spirit long after the cook has left the kitchen.

Each recipe carries the unmistakable taste of a Greek mother’s love — simple ingredients turned into something comforting and full of memory.

+++++++++++++++++++++++++++++++++

Book – My Greek Mom’s Recipes

Equal parts hilarious and heartfelt, this book offers a comedian’s candid look at grief and family. It will resonate with anyone who’s ever had an overbearing but fiercely loving mother, the kind who expresses affection through food, tough love, and a whole lot of opinions. And the 75 recipes themselves are the real deal—because if there was one thing Julia was known for, besides her razor-sharp humor, it was her unforgettable cooking.

My Greek Mom’s Recipes: She Died. I Wrote This Cookbook (2026), published by Rock Point, an imprint of The Quarto Group.

Available at Amazon, Barnes & Noble and other fine bookstores across the country.

Gus Constantellis is an internationally touring Greek American comedian and writer and his unique affectionate observations about immigrant families have made him a viral favorite across social media. He discovered stand-up at an NYU talent show and built his career impersonating his Greek mother, earning him a devoted online following and national headlining tour in 2022. He has been featured on Comedy Central and performs regularly in clubs throughout New York City.

Gus also had a successful career writing for children’s television, including The Lion Guard, Princess Power and Gabby’s Dollhouse.

Gus draws inspiration for his material and online content from his family, especially his mother, Julia, who became a social media star and “Greek mother” for an entire online community. And when she died suddenly in August 2023, that community mourned with him. My Greek Mom’s Recipes is Gus’s deeply personal tribute, a cookbook in which every dish comes with a story about his mother, an immigrant who never learned English yet managed to achieve the American dream.

++++++++++++++++++++++++++++++++++++

Makaronopita (Macaroni-Cheese Pie)
Macaroni-Cheese Pie is a crowd-pleasing, easy dish to serve.

About the Recipe: Makaronopita, also known as Macaroni-Cheese Pie, is a classic Greek comfort food that layers tender bucatini pasta, creamy feta, and rich eggs between flaky phyllo sheets. Easy to prepare and always a crowd-pleaser, it’s great for family meals or informal gatherings.

Yield: 12 to 16 servings

Author: Gus Constantellis
Excerpted from My Greek Mom’s Recipes: She Died. I Wrote This Cookbook (2026), published by Rock Point, an imprint of The Quarto Group.

pdf for Copy of Recipe – Makaronopita (Macaroni-Cheese Pie)

++++++++++++++++++++++++++++++++++++

Kolokithakia Tiganita (Fried Zucchini Chips)
Fried Zucchini Chips transform simple zucchini rounds into golden, crunchy chips.

About the Recipe: Kolokithakia Tiganita, or Greek Fried Zucchini Chips, transform simple zucchini rounds into golden, crunchy bites of deliciousness. Dredged in seasoned flour, egg, and breadcrumbs, then fried until perfectly browned, these crispy chips are best served warm alongside classic Greek dips like tzatziki, spicy feta, eggplant dip, or fish roe dip for an authentic Mediterranean experience.

Yield: 6 to 8 servings

Author: Gus Constantellis
Excerpted from My Greek Mom’s Recipes: She Died. I Wrote This Cookbook (2026), published by Rock Point, an imprint of The Quarto Group.

pdf for Copy of Recipe – Kolokithakia Tiganita (Fried Zucchini Chips)

++++++++++++++++++++++++++++++++++++

Tirokafteri (Spicy Feta Dip)
Spicy Feta Dip is an irresistible Greek appetizer that brings a zesty kick to any table.

About the Recipe Tirokafteri, a Spicy Feta Dip, is an irresistible Greek appetizer that brings a zesty kick to any table. This creamy dip is made by blending tangy feta cheese with a fresh chili pepper, fire-roasted red peppers, and a touch of garlic, resulting in a smooth, spicy spread that’s both bold and comforting. Serve it with warm pita, fried zucchini chips, or fresh veggies. It’s Mediterranean magic for any party!

Yield: 8 to 10 servings

Author: Gus Constantellis
Excerpted from My Greek Mom’s Recipes: She Died. I Wrote This Cookbook (2026), published by Rock Point, an imprint of The Quarto Group

pdf for Copy of Recipe – Tirokafteri – (Spicy Feta Dip)

++++++++++++++++++++++++++++++++++++

Avgolemono (Chicken Lemon Soup)
A Greek family favorite dish, filled with rich, tangy broth and tender chicken.

About the Recipe: Avgolemono (Lemon Chicken Soup) is a classic and comforting dish filled with a rich, tangy broth and tender chicken. Carefully blended with egg and lemon, it gains a silky texture that perfectly complements the delicate flavors of the chicken without overpowering them. Easy to prepare and always a family favorite, it brings the warm taste of Greek tradition right to your table.

Yield: 6 to 8 servings

Author: Gus Constantellis
Excerpted from My Greek Mom’s Recipes: She Died. I Wrote This Cookbook (2026), published by Rock Point, an imprint of The Quarto Group

pdf for Copy of Recipe – Avgolemono – (Chicken Lemon Soup)

+++++++++++++++++++++++++++++++++++++

April 5^th Recipes Start Here

+++++++++++++++++++++++++++++++++++

Traditional Recipes, Modern Twists 

++++++++++++++++++++++++++++++++++++

To bring Chef Anderson’s elevated approach into your own kitchen this spring, we’ve created approachable adaptations inspired by his ingredient-driven style, including a Saffron Spanish Chicken and our refreshed Fancy Tuna Melts (fresh, fast, and zesty with a healthier twist). We round out the menu with two delightful desserts: cool and refreshing Raspberry Marzipan Bars served straight from the freezer, and a delectable Banana Dulce de Leche Pound Cake swirled with luscious caramel ribbons.

Whether you’re nourishing the body with bright seasonal produce, calming the mind through mindful preparation, or lifting the spirit with beautiful plates to share, these recipes celebrate the joy of blending classic recipes with modern creativity. Dip into our interview, roll up your sleeves, and create a spring table that feels both comforting and inspired.

+++++++++++++++++++++++++++++++++++++

Chef Erik Anderson Working in the Kitchen

‘

In the world of fine dining, few chefs blend nostalgic comfort with cutting-edge technique quite like Chef Erik Anderson. From his early days at The French Laundry and groundbreaking work at The Catbird Seat and Coi, to his current projects including the highly anticipated tasting-menu restaurant Ilora in Calistoga, CA; Anderson has built a career on honoring traditional flavors while applying precise, modern methods that elevate every bite. In this interview for Gloria Goodtaste.com, he generously shares two signature recipes that perfectly capture that philosophy: a crave-worthy Chicken Toast with Bulldog Sauce and a delicate Raw Scallop with Dashi Jelly, Green Onion and Local Citrus.

+++++++++++++++++++++++++++++++++++

Chef Erik Anderson’s Chicken Toast with Bulldog Sauce

About the Recipe: Chef Erik Anderson’s Chicken Toast with Bulldog Sauce takes the humble idea of chicken on toast and transforms it into a refined, craveable small plate. Silky chicken mousse; lightened with cream and Shiro dashi; is spread on soft Shokusan bread, topped with a crunchy panko and rice cracker crust, then fried until golden. Finished with creamy Kewpie mayo, tangy-sweet Bulldog sauce, sesame, and furikake, it perfectly blends comforting, traditional flavors with precise modern techniques drawn from Anderson’s fine-dining background. It’s a beautiful example of how everyday roots meet elevated execution.

pdf for Copy of Original Recipe – Chicken Toast with Bulldog Sauce

pdf for Copy of Homemaker’s Recipe – Chef Erik Anderson’s Chicken Toast with Bulldog Sauce

+++++++++++++++++++++++++++++++++

Chef Erik Anderson’s Raw Scallop with Dashi Jelly, Green Onion and Local Citrus

‘

About the Recipe: Chef Erik Anderson’s Raw Scallop with Dashi Jelly, Green Onion and Local Citrus is a study in minimalist elegance and pure ingredient focus. Ultra-fresh, large U-10 sized scallops are sliced thin and dressed simply with silky extra-virgin olive oil, delicate cubes of clear dashi jelly (infused with kombu (i.e. seaweed), shiitake (i.e. dry mushroom), and bonito (i.e. Spanish fish flakes) for subtle oceanic umami), and crisp green onion threads. A slice of vibrant variegated pink lemon adds bright acidity and visual pop. This dish draws on traditional Japanese raw preparations and dashi-making techniques while showcasing Anderson’s modern precision and hyper-seasonal sensibility honed at Coi, and now Ilora – a great light, refreshing starter that lets the ingredients speak.

pdf for Copy of Original Recipe – Raw Scallop with Dashi Jelly, Green Onion and Local Citrus

pdf for Copy of Homemaker’s Recipe – Raw Scallop with Dashi Jelly, Green Onion and Local Citrus

++++++++++++++++++++++++++++++++++++

Gloria Goodtaste Adapted Spring Recipes 

++++++++++++++++++++++++++++++++++

Saffron Spanish Chicken
Inspired elegant chicken adapted for the home cook.

‘

About the Recipe: This chicken dish, inspired by Chef Erik Anderson, features succulent chicken thighs brined for extra juiciness and then seasoned with salt, red pepper, paprika, and lightly coated in flour. The chicken is browned to develop a rich, savory flavor, before being simmered with fragrant saffron, sweet onions, and black olives. It’s garnished with fresh cilantro or parsley, pomegranate seeds, and green onions for a touch of freshness and served over hot rice. This chicken dish is both comforting and elegant, perfect for a special dinner.

pdf for Copy of Recipe – Saffron Spanish Chicken

+++++++++++++++++++++++++++++++++++++

Fancy Tuna Melts
Fresh, Fast, and Zesty; Adapted for the Home Cook.

‘

About the Recipe: Fancy tuna melts elevate the classic sandwich by blending aged cheddar cheese, olives, mayonnaise, yogurt, fennel, pickles, celery, scallions, and tuna, all seasoned with salt, pepper, and a touch of hot sauce. The mixture is stuffed into top-slit, hot dog bun, wrapped in foil, and baked until warm and melty; then garnished with chopped fronds, sliced green onions, radishes, and even edible flowers for an elegant finish. Plain Greek yogurt was added as a healthier twist, giving the tuna melt a creamy, tangy flavor profile that’s both fresh and zesty. It’s a fast, fresh, and zesty lunch or snack.

Adapted from: 2019 Vice recipe where Chef Erik Anderson (French Laundry, Coi, and now Ilora) Chef Eric Anderson’s childhood recipe – most of the recipe is true to his mother’s tuna recipe but as you might guess, she didn’t add all that fancy garnish

Servings: 6

pdf for Copy of Recipe – Fancy Tuna Melts

+++++++++++++++++++++++++++++++++++

Cool Raspberry Marzipan Bars
Serve these sweet treats right from the freezer.

‘

About the Recipe:  Cool Raspberry Marzipan Bars are a delightful, layered treat featuring a tender cake base, a creamy marzipan filling, and vibrant swirls of raspberry pastry. Sliced almonds sprinkled on top add a satisfying crunch, while a dusting of non melting confectioners’ sugar gives a beautiful finishing touch. These bars are baked until golden, then frozen to create a firm texture, and served straight from the freezer for a refreshing, sweet snack. How cool is that!

• Yield: about 12 bars

pdf for Copy of Recipe – Cool Raspberry Marzipan Bars

+++++++++++++++++++++++++++++++++++

Banana Dulce de Leche Pound Cake
Rich flavorful dessert to serve for a gathering.

‘

About the Recipe: This banana dulce de leche pound cake recipe is a rich and flavorful dessert that blends banana sweetness with creamy dulce de leche, layered into a tender pound cake. It features buttery banana cake batter with sweetened condensed milk for extra moisture and flavor and surprise mini chocolate chips. The cake is swirled with luscious dulce de leche for a marbled effect and finished with a sprinkle of chopped pecans for crunch after it’s baked. if desired. It’s a perfect treat for fun gatherings or as a sweet snack.

Yield: one 10 inch loaf cake

pdf for Copy of Recipe – Banana Dulce de Leche Pound Cake

+++++++++++++++++++++++++++++++++++++

Links to 2025 Monthly Programs

++++++++++++++++++++++++++++++++++++

January 2025 Program – Sweet Dreams/Sleep Expert -Dr. Beth Malow

February 2025 Program – Discover a Medical Pharmacist – Sylvia Ezra

March 2025 Program – Dining by Rail/Rail Historian – James D. Porterfield

April 2025 Program – Recipes with Love – UMMA the book /Sarah Ahn

May 2025 Program – It’s Party Time! Whittaker Inn

June 2025 Program – Farmer Lee Jones with Charlie Trotter Pop-up Dinner

July 2025 Program – Six Sisters Stuff – 30 Minute Meals

Aug 3rd – Podcast – Sizzling Steaks – RPM Steakhouse-Scotty Gelband 

Aug.17th -Podcast – Discover Soulful Indian Recipes, Heartland Masala book & Sangita Handa Home Cooking

Sept 7th – Podcast – From Trotter’s Legacy to Your Table: A Culinary Tribute

Sept 21^th Podcast – Vegan Goes Italian – Vegana Italiana – Chef Tara Punzone

Oct 5th Podcast – Koji Experience – Jeremy Umansky, Rich Shih, Koji Alchemy book

Oct 19th Podcast – Cake Time is Bake Time – Dorie Greenspan’s book, Dorie’s Anytime Baking.

Nov 2nd Podcast – Part 1 Magic Moments with Dorie Greenspan, Dorie Greenspan’s World Peace Cookies, Gloria Goodtaste’s “Around-the-World” Peace Cookies

Nov 9th Podcast –Holiday Recipes Start Here – Part 2 Trending Thanksgiving Recipes

Nov 16th Podcast – Holiday Recipes Start Here: Part 3: Celebration of Native American Recipes – Rooted in Fire -the book , Pyet DeSpain

Dec 7th Podcast – Elfie’s Christmas Cookie Adventure

Dec 21st Podcast – Heritage Holidays – Weaving Stories Through the Generations

++++++++++++++++++++++++++++++++++

Links to 2026 Monthly Programs

++++++++++++++++++++++++++++++++++++

Jan 4^th 2026 Podcast – Flavorful Mocktails by Ryan Castelaz, Family Friendly Mocktails Drinks

Jan 18th 2026 Podcast –A Secret Peek into Fine Dining, Korean Style at Charlie Trotter’s Guest Chef Series Vol.10

Feb 1st 2026 Podcast – Chocolate Lovers Delight, Love of Chocolate book, Phillip Ashley Chocolatiers

Feb 15^th 2026 –  Madagascar, Emmanuel Laroche Author, A Taste of Madagascar, GG Inspired Recipes

Mar 1^st 2026 – Filipino Food, Kasama Michelin Starred Restaurant, Cebu Filipino Food

Mar 15^th 2026 – Nashville Chefs Come North, Trevor Moran Locust, Interesting Recipes

April 5^th 2026 – Traditional Recipes, Modern Twists – Erik Anderson Michelin Starred Chef

++++++++++++++++++++++++++++++++++

Internet Podcast

‘Tune into the Buzzsprout podcast of Gloria Piantek- Food for Your Body, Mind, and Spirit episode airing at 3: 00 PM ET- Sunday – Feb 1^st“On Demand” at your convenience.

Log into our Feb 1st Program.

• Hear from experts about various trending topics.
• Learn how to make delicious recipes.
• Listen to our monthly 3:oo PM ET on 1st & 3rd Sundays of every month for the internet podcast from your computer as well as “On Demand” for our previous podcasts.
• Share your ideas, suggestions, and recipes with us’.

Gloria Goodtaste⁺⁺

**That is the name some of my friends call me. My real name is Gloria Piantek.

+++++++++++++++++++++++++++++++++++

 Subscribe for Free Monthly Email by Completing Comment Box Below

Add Your Email Address to Comment Box

(Note: this will only be privately posted to my comment box)

Remember to Post Comment

© 2014 – 2026 – GloriaGoodtaste. all rights reserved.

+++++++++++++++++++++++++++++++++++