Search
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
'MAMA' Tv Show - Τι Θα Φάμε Σήμερα Μαμά 2
“MAMA” Tv Show
Aegean Islands
Articles
Barbeque
Beans & Legumes
Beans & Pulses
Beef
Breakfast
Cheese
Cheese & Yogurt
Chicken & Poultry
Christmas
Course
Crete
Dairy Free
Desserts
Diane in the news
Drinks
Easter
Eggs
Eggs
Epirus
Feta
Filo Pastries & Breads
Fish
Fish & Seafood
Gluten Free
Grains
Greek - Inspired
Greek Breakfast
Greek Honey
Greens
Greens
Ground Meat
Ikaria
Ionian Islands
Kids Birthday
Ladero
Lamb & Goat
Leftovers
Lent / Fasting
Macedonia & Thrace
Main Courses
Main Ingredient
Mainland Greece
Meat
Mediterranean
Mediterranean Diet
Member Week #1
Member Week #10
Member Week #11
Member Week #12
Member Week #13
Member Week #14
Member Week #15
Member Week #16
Member Week #17
Member Week #18
Member Week #19
Member Week #2
Member Week #20
Member Week #21
Member Week #22
Member Week #23
Member Week #24
Member Week #25
Member Week #26
Member Week #27
Member Week #28
Member Week #29
Member Week #3
Member Week #30
Member Week #31
Member Week #32
Member Week #33
Member Week #34
Member Week #35
Member Week #36
Member Week #37
Member Week #38
Member Week #39
Member Week #4
Member Week #5
Member Week #6
Member Week #7
Member Week #8
Member Week #9
Members
Meze / Starters
Meze / Starters
Mother's Day
My Greek Table
Never on Sunday Cheats
News
Occasion
One-Pot
Pasta
Pasta
Peloponnese
Pork
Recipes
Recipes from "MAMA" Season 2
Region
Rice
Salads
Salads
Sauces & Dips
Savory Pastries
Seafood
Season #1
Season #2
Season #3
Season #4
Shopping Lists
Sides
Sides
Snacks
Snacks
Soups
Soups
Special Diets
SPECIFIC INGREDIENTS
Sweets & Desserts
Thanksgiving
Type of Dish
Uncategorized
Valentine's Day
Vegan
Vegetables
Vegetables
Vegetarian
Yogurt
37 SEARCH RESULTS FOR: octopus
37.  Fish Tales: How to Know if it’s Fresh
It’s not by accident that literature is filled with references to the tricks unethical fishmongers will play. From the ancient comedy writers to Athenaeus to Shakespeare, the fishmonger is derided for everything from spraying fish with water to make it look fresh to overcharging for his goods. Not much has changed today.  So how, exactly can you know if the ...
38.  How to Assemble a Meze Platter
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 ...
39.  Souvlaki: Sizzle and Smoke
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 ...
40.  Intro to Greek Cuisine
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 ...
41.  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. ...
42.  Fava—Greece’s Versatile Bean Spread
  No other ingredient in the Greek larder affords the breadth of possibilities that fava does. Fava, to a Greek, is a bean puree. Its name refers to the end result—the mashed beans—and has nothing to do with what Americans and Italians know as fava, the broad bean. In Greece, most fava is prepared with yellow split peas. It is ...
43.  The Food and Flavors of the Dodecanese
When I set out to search the foodlore of the Dodecanese,  I thought I would find unique and wholly separate customs from island to island. But all the Aegean islands  share a terse, pared down cuisine that long ago became the norm of poor sea-bound people in this part of the world. There was always a certain fluctuation and mobility ...