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200 SEARCH RESULTS FOR: rice pudding
30 January 2012
A vegetarian recommendation should probably be a lot more accessible than a traditional dish from the mountains of Western Crete could ever hope to be. But when I cam across this dish from my friend Diana Farr Louis’ wonderful book Feasting and Fasting in Crete, I suddenly craved a warming bowl of this timeless food. Trahana, known in Crete as ...
3 January 2012
It takes a certain courage to open a vegetarian restaurant in this carnivorous city and even more courage to do so in times of severe belt tightening, on a street, nonetheless, where the shops around have shut down, victims of the financial plague. Avocado’s owners did it though, right in the heart of Syntagma, on Nikis Street. Avocado has a ...
27 December 2011
My articles on zesterdaily, a great food site: Greek Christmas Bread Page Title: Greek Christmas Breads | Recipe | Diane Kochilas (Articles/Baking) … Diane Kochilas, the food columnist and restaurant critic for Greece’s largest newspaper, Ta Nea, is also a culinary teacher, restaurant consultant and award-winning cookbook author. Photo: A baker sculpts … Tuesday, 20 December 2011 Ideal Pumpkin Moussaka Page Title: Pumpkin Moussaka and Spicy ...
8 December 2011
Many a newcomer to Greek cuisine will already know one of its classic dishes—spanakopita, or spinach pie. Spanakopita is just one of an endless array of Greek savory pies. Pita—as the Greeks call the general category of pies—is this cuisine’s soul food. It is the dish that home cooks of yore made on both special occasions and Sundays, but also ...
16 October 2011
The time is ripe for rethinking the positioning of one of our most traditional foodstuffs, olive oil, on the global market. That market, no doubt, will change dramatically over the next decade, as consumers become more savvy and knowledgeable about specific regional oils and as a group of high-end producers across Europe is hoping to redefine the standards for excellence. ...
14 October 2011
Greece is fortunate to have one of the best climates in the world, one in which ample sunshine helps produce some of the tastiest fruits and vegetables. Because raw ingredients—from garden to grove to field to sea—are delicious in their own right in Greece, Greek cooking has evolved in such a way so that there is an innate respect for ...
14 October 2011
Most olive oil in Greece is extracted by the centrifugation method. There are still in existence oil mills using pressure for the extraction of oil, called classical oil mills. The term ¨First pressing¨ refers to oil received from such mills. The pulp still contains part of the oil and it was used to be subjected to second pressing, hence, the second pressing olive oil. ...
13 October 2011
Yemista is the generic term in Greek for stuffed vegetables, and there are myriad recipes in this category of foods. Generally, stuffed vegetables are a summer preparation, and the classics include stuffed peppers, tomatoes, zucchini, and eggplants. Often these are all prepared in the same pan, with the same stuffing, and baked all together. The stuffings: Rice and herbs. This ...
12 October 2011
One of the most curious sights at the Athens Central Market and at itinerant farmers’ markets are the egg-vendors, erstwhile entrepreneurs who sell nothing but…eggs. If anything attests to the importance of the egg on the Greek table it is this commercial specialization. (That’s not to say, of course, that you can’t find eggs in cartons at the local supermarket. ...
10 October 2011
It was a driving trek of heroic proportions up the dirt road from Rethymnon, the historic seaside fort city on the northern coast, to the tiny village of Potamous, on one of those dusty Greek-island dirt roads that are less daunting than they seem but nonetheless make every passenger but the driver look like they just stepped off a cyclone. ...
