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195 SEARCH RESULTS FOR: broad beans
27 February 2012
Beans and greens are coupled in countless main-course vegetable dishes in the Greek kitchen. This black-eyed pea and chard medley is from the Peloponnese.
18 February 2012
The Meze platter should offer a variety of foods, textures, colors, and flavors for people to nibble on as they enjoy wine or ouzo and the company of friends. As a general rule, ouzo and tsipouro go best with seafood meze platters, while wines are a better match for cured meats and cheeses. Vegetables meze items, such as baked giant ...
27 December 2011
Greek recipes are intrinsically healthy. Many of my Greek food specialties are mentioned in the New York Times on-line column, Recipes for Health. Here they are: My Greek polenta with raisins in Recipes for Health On a plant-based Lenten feast …. http://topics.nytimes.com/top/news/health/series/recipes_for_health/greek_vegetarian/index.html On Vegetable and Bean options for a Greek holida y…http://www.nytimes.com/2010/02/23/health/nutrition/22recipehealth.html My Greek giant beans with honey and dill in Recipes for Health, the New York Times.
17 November 2011
Every cuisine in the world is the sum of its parts, of its ingredients, in other words, those basic foods and flavor combinations that are the cook’s alphabet for both carrying on traditions and creating new dishes that are both authentic and contemporary. Greece is blessed with a wide gamut of basic ingredients that flourish in this perfect Mediterranean climate. ...
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 ...
12 October 2011
The dish that brought Greek cuisine fame worldwide is, no doubt, a salad. Greeks call it horiatiki; the rest of the world knows it as Greek village salad. It appears on the menus of Greek and Mediterranean restaurants from Athens to Adelaide. It’s simple—a mixture of tomatoes, cucumbers, onions, green peppers, olives, oregano, olive oil, salt and, more often than ...
11 October 2011
The Meze platter should offer a variety of foods, textures, colors, and flavors for people to nibble on as they enjoy wine or ouzo and the company of friends. As a general rule, ouzo and tsipouro go best with seafood meze platters, while wines are a better match for cured meats and cheeses. Vegetables meze items, such as baked giant ...
11 October 2011
When the mercury dips below a certain number and I dust off my heavy winter jacket (at last) I know it’s time for soup. Soup is an underrated food category in the cuisine that gave the world brilliant tomato-feta salad, crackling roasted lamb, and succulent grilled fish enlivened with lemon. Our sunny, warm clime has fostered other traditions, no doubt, ...
10 October 2011
The scene was as incongruous as it was endearing: One fine spring day just as we were walking along the outskirts of the old city of Rhodes, a Chinese bride and groom Chinese– dressed in full nuptial regalia and with an entourage of friends and family, were having their pictures taken. In the distance along the quay, the gargantuan cruise ...
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. ...
