Breakfast is my favorite way to start off the day. This is usually what I order every morning on set: egg whites scrambled with broccoli and a side of well-done turkey bacon. Sometimes I add a bit of feta cheese.
I'm Greek. My body produces feta cheese.
I started a feta cheese company, Euphrates, in upstate New York in 2002.
I love Greek food in the summer.
My mom makes this amazing little snack that, to this day, I still think about. It's pita bread wrapped with melted butter, feta cheese, and cucumbers. That, to me, is still heaven. It's my childhood.
Tart pomegranates that pop in your mouth make the perfect counterpoint to roasted chicken and salty-creamy feta cheese.
My fantasy breakfast is just a really good egg scramble. Maybe I'll add a little feta, so, uh, obviously not totally dairy-free. Definitely some vegetables, maybe some really nice tortillas; something to make it like a Mexican-style breakfast. I just really love breakfast.
The only way to get vegetables at a diner late night is to order the omelette. A feta cheese and broccoli omelette.
I have always loved watermelon and relish any opportunity to eat it, whether plain or diced up with feta and mint and tossed with a little olive oil. It makes me think of summertime. On set and at home, I try to always have a container of watermelon sprinkled with cinnamon because it elevates the flavor just a notch and makes it feel special.
