“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.
Greek Fried Bread: Tiganopsomo from Evia
Enjoy this simple, savory fried bread for breakfast or with a cold…
Read more
Beef With Vegetables in a Tasty Lemon Sauce
This traditional dish, made with tender beef, a medley of sautéed vegetables…
Read more
Cretan Olive Oil: The “King of Foods” for Tourists and Locals
Greece’s largest island is renowned for its olive oil. Here we explore…
Read more
Easter Cookies from Smyrna, a 100-Year-Old Recipe
Discover the secret to making the most delicious Easter koulourakia (cookies) from…
Read more
Vasilakos: Farm-to-Table Dining Experience in Polydendri
Feta saganaki, grilled ewe, and homemade bread at a family-run taverna in…
Read more
10 Day Trips to Restaurants Near Athens
You don't have to travel far to have a good time in…
Read more
Recipe: Delicious Homemade Bougatsa
Super easy to make, with rich, aromatic semolina cream and flaky filo…
Read more
Drinking Tsipouro in Volos: A Unique Local Experience
Volos is renowned for its “tsipouradika,” traditional eateries where people gather to…
Read more
