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'MAMA' Tv Show - Τι Θα Φάμε Σήμερα Μαμά 2
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19 SEARCH RESULTS FOR: artichoke
13.  Greek Easter Check List – Ingredients You’ll Need to Feast like a Greek!
We've made our annual Easter sojourn to Ikaria, the Blue-Zone Greek island renowned for the longevity of its inhabitants. Here in Greece, schools get two weeks off, so we've already been here a few days and will stay through the whole "Lambro Evdomada," or "Bright Week," as the week after Easter is called.
14.  Beans in Greek Cooking
Beans and pulses are among the traditional Greek foods. For eons, these simple, healthful ingredients have been staples of the kitchen, an easy, economical, nutritious way to feed body and soul alike. Although Greeks consume many different kinds of beans and pulses, the oldest are no doubt the broad bean, the chick pea and the lentil, which have been sa ...
15.  Savoring Thessaloniki: Greece’s Second City is First for Food
SAVORING THESSALONIKI — GREECE’S SECOND CITY IS FIRST FOR FOOD   Greece’s second city is first in food, a well-kept secret to those in the know that’s now out of the bag, thanks to the venerable paper of record, the New York Times, which a few days ago listed Thessaloniki as number 47 on a list of 52 places one ...
16.  A Wild Asparagus Hunt on Ikaria Yields More than Meets the Eye
LOOKING FOR WILD ASPARAGUS ON IKARIA  You have to learn how to look. That’s what my friend Lefteris, a fount of knowledge about Ikaria’s flora, told me as soon as we stepped out of the car in Cambo, the island’s largest flat plain, not too far from Evdilos, the port town in the center of the north side. He didn’t ...
17.  The Foods of Greek Easter
The most cliché image that comes to mind with Easter in Greece is that of a whole lamb on a spit, roasted to crisp perfection. It is not the only way Greeks enjoy their Pascal lamb, though. The Easter table all over the country mirrors the age-old wisdom of any rural people, that nothing should be wasted, and the main ...
18.  Rigatoni with Artichokes, Kalamata Olives and Herbs
19.  Greek Salads
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 ...
20.  Crete for Food Lovers
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. ...
21.  A Table in the Peloponnese
A tour of the Peloponnese reveals one thing above all else: the ubiquitous presence of Greece’s most important tree, the olive tree, which seems to grow just about everywhere here, from craggy mountain slopes deep in the Mani to the great plain of Messinia, to the region’s northern reaches, along the coast of the Corinth Canal. The olive and its ...