“Every Choice a Chef Makes on a Menu Affects Both the Planet and Our Health”
Michiel Bakker, President of the Culinary Institute of America, speaks about food as a cultural act, a business challenge, and an ecological responsibility.
Recipe: Plastos, the Famous Cornmeal Pie from Thessaly
An easy vegetarian dish that’s perfect on the Easter table, as an…
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Olive Tourism: A New Greek Travel Trend is Born
Olive oil tastings, visits to the presses, themed walks and dedicated museums:…
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How to Prepare Greek Coffee at Home
All you need to know to make and serve delicious Greek coffee…
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Only for Sweet Tooths: 3 Recipes for Traditional Greek Spoon Sweets
They’re like little spoonfuls of love, made from anything that comes from…
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From Seafood Souvlaki to Vegan Pie: The Meatless Street Foods of Athens
Vegan, vegetarian and pescatarian treats abound on the Greek capital's street food…
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Recipe: Wild Greens “Yachni” with Fennel and Mint
A fast and delicious way to turn fresh wild greens into a…
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Late-Night Snacks: Where to Eat in Athens in the Small Hours
Where do locals go for food when everything else is closed in…
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Recipe: Mykonos-Style Sausage & Eggs
A recipe to come back to again and again, for breakfast, brunch…
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