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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 ...
10 October 2011
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. ...
10 October 2011
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 ...
10 October 2011
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 ...
