Sometimes I lie awake at night dreaming of the Greek isles. The pure blue sea, the salty air, the white washed houses…who am I kidding? That’s not what I crave. I miss the food! The honey-soaked pastries, the octopus caught just yards from my table at an outdoor café, the rich lamb kebabs…

Lucky for me, a taste of Greece is only an N-train ride away. On a recent sunny day I skipped lunch and made a mini tour-de-Astoria.

First stop: Artopolis, 23-18 31st St.

The second I walked in this bakery pastisserie, I felt like I’d entered a shrine to the god of all things baked. Tiers of platters brimming with perfectly crafted desserts dazzled my eyes while the sweet smell of honey drew me in. Grand displays offered up an enormous selection of sweets– pistachio shortbread cookies, diples (twisty curls of pastry made from vodka and flour, dipped in honey and sprinkled with walnuts), melomakarona (dark cookies made with flour, cinnamon, cloves, walnuts, nutmeg, sugar, orange juice and sunflower oil and dipped in honey), kourambiethes (butter cookies made with almonds and Greek brandy and then rolled in powdered sugar), baklava (ground walnuts and almonds, wrapped in layers of butter phyllo, baked and drenched in honey)–and breads. more…

Check out our first Blog Talk Radio show, where we interview and field questions to Adam Roberts, the Amateur Gourmet.  He talks about his upcoming show, the Amateur Gourmet, on the Food Network’s Food2.com and answers caller questions about off beat foods in New York City.

Ever wonder where to get live frogs in New York City? Probably not, but if you’ve ever asked yourself, “Where can I find…?” you should check out our upcoming radio show! This Friday at 2 pm (EST) The Amateur Gourmet will visit us via Blog Talk Radio to answer all your questions about finding weird food in this crazy city.

Click here to find out where to call in and get your questions answered:
http://www.blogtalkradio.com/Jessica-Simeone/2009/05/15/The-Amatuer-Gourmet-Dishes-Out-Foodie-Tips

No, seriously.  There’s nothing like lard for baking flaky pastries and frying tortilla chips.  If you’ve tried the stuff they sell in supermarkets in the city and aren’t happy with the subpar quality, it may be time for a new approach.  On her blog, The Homesick Texan explains how easy it is to make your own lard in NYC.  All you need is a pot, a wooden spoon, some jars and…a pound of pig fat, which is apparently available at the Union Square Green Market.   Click here to see how you too can render lard in your very own, tiny New York kitchen.

Still not convinced?  Check out Mother Linda’s for a flaky pie crust recipe and the skinny on the fat that makes international cooks go wild.  Or click here for a fantastic refried bean recipe (yep, you need lard for that, too).