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14 October 2011
All over the Mediterranean, small, savory plates of food enjoyed in a convivial atmosphere make for one of the region’s basic dining experiences. Known widely now as tapas, antipasto, merende, even hors d’oeuvres, these tidbits comprise a whole pan-Mediterranean culture: that of sharing food and drink with friends in an unrushed, unharried environment. In Greece (and throughout the eastern Mediterranean, ...
14 October 2011
Greeks say “I ate bread and olives with him,” to denote an act of friendship. The olive branch is the universal symbol of peace. Like no other fruit, the olive is responsible for shaping an entire civilization. Its history is long and illustrious, and the legends surrounding it are rich and splendid. Mostly, though, literature and myth occupy themselves with ...
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 ...
12 October 2011
SWEETS IN THE GREEK KITCHEN Seasonal fruit is the dessert of choice among traditional Greeks, a custom maintained to this day both at home and in tavernas. But the Greek sweet repertoire is nonetheless large and diverse. Generally they fall into several categories: spoon sweets; whole-pan baked sweets; creams; fried and honey-drizzled sweets; cookies and biscuits; confections. I. Spoon Sweets—Glyka ...
11 October 2011
Greece’s sun-soaked islands are home to some of the country’s most unique foods. Nothing conjures up the dreamy images of Greece better than the Aegean, home to countless islands big and small and to cooking traditions as old as Homer. Islanders have their unique existence, defined by the deepest bond to place and familial roots, in common with one another, ...
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
This article first appeared in the L.A. Times in March, 2003. Seduced by Souvlaki Diane Kochilas Αthens. The pang for souvlaki comes about once a month. I am usually in the center of town when that indescribable waft—the scent of grilled meat (either pork or lamb), garlic, and oregano, coupled with the smell of warm doughy pita bread—hits me. The ...
10 October 2011
The Cretan Diet has become synonymous with the Mediterranean Diet, which has gained so much attention as one of the world’s most healthful. Crete was one of the original places observed in the now famous, and still ongoing, Seven-Countries Study begun by Dr. Ancel Keys in the late 1950s to document the rate of heart disease among several different populations. ...
10 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 ...
