Island vs Mainland Cuisine: A Dialogue of Sea and Soil
From the salt-sprayed islands to the mountain hearths of the mainland, Greek cuisine tells two stories that have always been one.
Eating Out in Attica: Some of Our Favorite Tavernas
As restrictions ease and people begin to eat out with close friends…
Read more
Gemista: Stuffed Tomatoes with Pine Nuts & Raisins
This beloved vegetarian summer dish is as filling as it is refreshing.…
Read more
Recipe: The Most “Shareable” Easter Tsoureki of 2021
Are you, and your kitchen scale, up for a challenge? Try this…
Read more
The Mediterranean Diet Cookbook for Beginners + Recipe
Registered dietitian Elena Paravantes-Hargitt talks about her new book, and shares her…
Read more
How to Make Greek Savory Pies from Epirus With Filo Pastry
Delicious and heartwarming, the savory pies of Epirus come in as many…
Read more
This is How Fava (Yellow Split Pea) Is Produced on Amorgos
Often confused with fava beans, what the Greeks call fava is actually…
Read more
Paddy Fermor’s Favorites: Caramelized Lamb and Fried Spanakopita
Elpida Belogianni, Patrick Leigh Fermor's cook at his home in Mani, shares…
Read more
The Boundless Generosity of Cretans
Author Diana Farr Louis recounts the overwhelming philoxenia (hospitality) she encountered while…
Read more
