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31 SEARCH RESULTS FOR: octopus
31 July 2021
Yogurt, octopus, lamb, olives, oregano. These foods “belong” to the Greek kitchen in the world’s eye. Not so corn. Yet this American staple has been part of the Greek table for several hundred years, most likely introduced and disseminated by the Ottoman Turks, who may have encountered it first in Africa. The Turkish word for corn, misir, is the same ...
12 February 2019
Greek Lent What are the Foods of Greek Orthodox Lent? Several years ago, I spent the night before «Clean Monday», as Greeks call the first day of Lent, baking the traditional Lenten flatbread lagana with a local Athenian baker. Even though he went about his business methodically and professionally, turning out more than a thousand or so loaves, he didn’t ...
12 September 2017
31 May 2017
O, Olive, How Do I Love Thee? Let me Count the Ways! 21 reasons to love one of the world’s oldest foods. O, olive, I love thee for your ancient wisdom and because you’re one of the oldest continuously savored foods in the world. O, olive, I love thee because the Mediterranean Diet wouldn’t be the same without you. ...
8 April 2016
31 March 2016
18 August 2015
THREE EASY END-OF-SUMMER STUFFED TOMATO DISHES Long before we left for Ikaria, way back in late April, when it was unseasonably cold and wet here, I went to a local nursery to pick up seedlings for the garden we’d need to plant. Our garden is an integral part of the summer experience for us, and we’re lucky to have it. ...
9 June 2015
The Parthenon not withstanding, Athens is a city whose charms are often hiding in plain site. This is as true for locals as it is for anyone visiting Athens or traveling to Greece and making the must-see stopover to the Acropolis and other ancient Greek sites in the capital. In the hands of tour guides and travel agents, most visitors ...
17 March 2013
Kite flying in Athens is the thing to do on the start of Lent, which is March 18th this year.
25 November 2012
Quince is one of the oldest fruits prominent in the Greek region’s nutritional history. It has had a special place in the country’s sweet tradition since antiquity and has only recently been slightly overlooked by culinary practices. Nowadays it often causes awkwardness among chefs as to what it could be used in other than the production of the famous “kidoni” ...
