As promised, I'm sharing this simple recipe on how to make your own Saganaki at home. My wife and I began to make it after finding it difficult to locate a restaurant in New York that served saganaki, Chicago style. New York relies primarily on baking the kefalograviera and kasseri cheeses, which is also very tasty. For the best NYC saganaki, I recommend Pylos (pee-los) in the East Village.

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