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26 SEARCH RESULTS FOR: moussaka
8 January 2016
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 ...
11 November 2015
Greeks are obsessed with moussaka. It’s their culinary flag, a patriotic symbol of all that is Greek. This obsession with moussaka is expressed by modern cooks in endless searches for ways not so much to better the original as to change it. This dish is one of my contributions to the moussaka archives. It has become a favorite in late ...
2 December 2014
Traditional Greens and Pumpkin Pies from Ikaria (Pitarakia) Ingredients (for 50 yields) For the dough: 4 1/2 cups flour 1 scant tsp salt 4 tbsp olive oil 1 tbsp vinegar 300 gr. water For the filling: 1 pumpkin, about 1 ½ kg, peeled and diced 4 onions, chopped ½ cup olive oil 1 bunch of fennel, chopped 1 bunch of ...
19 November 2012
by Diane Kochilas. Most people don’t know that Greek regional cuisine is filled with delicious dishes suitable for the use of some of the most iconic American fall ingredients. Among them, pumpkin and other winter squashes, sweet potatoes, peppers, and corn. The American table, since its inception, includes a variety of ingredients that are also inherently part of the Mediterranean ...
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 ...
12 October 2011
The ancient Greeks had a decidedly more complex palate when it came to sauces than do their contemporary heirs. In today’s Greek kitchen, sauces and dressings tend to be relatively simple and easy to prepare. Avgolemono. This is the fundamental Greek sauce-liaison, used to flavor all sorts of dishes, from soups to stews to stuffed, rolled vegetables. It is made ...
