“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.
Classic Greek Recipes: Lamb Giouvetsi
A classic Greek comfort food recipe, with a perfect balance of flavors…
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Greek Spreads: Taramasalata, Tzatziki, Spicy Cheese, Eggplant & Garlic Dip
Simple but bursting with flavor, these traditional dips and spreads are firm…
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Fabled Tables: What’s So Special About the Cretan Cuisine?
It’s said, and rightly so, that Crete’s greatest treasure is its cuisine.…
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Mitata: the Origins of Cretan Cheesemaking
The different varieties of cheese commonly served all over Crete stem from…
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Recipes for Lent: Brother Epiphanios’ Vegan Potatoes Yachni
When a dish is this filling, you almost forget it’s meat and…
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Recipes for Lent: Vegan “Spanakorizo” (Spinach Rice) with Mushrooms
Tangy, healthy, and vegan. This dressed up version of the traditional spanakorizo…
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Traditional Greek Food Is Much More Than Old Recipes
Tradition changes as it flows through time, picking up new elements and…
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The Origin of Moussaka and More: How Greek Food has Evolved
Greek cuisine, originally based on availability and freshness, went through the inevitable…
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