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242 SEARCH RESULTS FOR: greens
23 March 2019
In the Mani, the southern part of the Peloponnese and one of the agriculturally poorest parts of the country, little else besides citrus and olive trees flourish. I sampled this humble dish in the home of a local cook many years ago and have made it countless times over the years. Oranges and olive oil and a generous dose ...
12 March 2019
Beet salad, patzarosalata in Greek, is an all-time favorite. Earthy beets pair beautifully with garlic and the acidity of good vinegar. You’ll find this salad on tables everywhere, the perfect match to fish recipes like fried cod croquettes and retsina.
7 March 2019
Happy International Women’s Day! Commemoration is in order and from my perspective that inevitably means the place of women in the kitchen. There are countless unsung female heroes in professional kitchens throughout Greece, mothers, grandmothers and aunts who help out in their kids’ restaurants, in the family business, or as employees of others, typically there to make all the traditional foods. Of course, there are numerous very well-known and respected women chefs, among them Nena Ismirnoglou, Argyro Barbarigou and Georgiana Hiliadaki, to name but three in Greece.
19 February 2019
I could write tomes on the evolution of Greek food as chefs around the world push the limits on tradition, and I could (and would love to) pen the story of Greeks’ contribution to the restaurant industry from their earliest days as dishwashers to their glory days as dynasties in the world of hospitality. That’s a project for another time.
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 ...
6 January 2019
These lovely little open-faced tomato and onion pies, called ladenia, are almost like pizza and make for what is arguably the best-known dish on the islands of Milos and Kimolos. They are typically made and sold by local bread bakers. Served with a fresh greens salad they make a great light lunch or buffet dish. I’ve taken a shortcut ...
21 December 2018
Arugula, called roka in Greek, with its peppery bite and refreshing flavor, is one of the favorite salad greens in Greek cooking. It is often paired with shaved cheese and fruit. With a drizzle of extra-virgin Greek olive oil and a splash of Greek balsamic, this salad makes the perfect foil to a rich meal, but also stands on ...
4 December 2018
Duck, papia in Greek, is a special treat usually reserved for holidays or hunters. This simple Xinomavro Duck recipe marries one of the world’s richest meats with a tannic Greek red wine, Xinomavro, typically from Naoussa and other areas in Northern Greece. The wine is a beautiful counterbalance to the richness of the duck. I’d suggest a glass or ...
15 April 2018
Every season has its bounty but it’s those in-between times, not quite winter, not quite spring, or that tentative stretch between summer’s bright gifts and fall’s earthier fare, that my cook’s heart is most excited.
30 December 2017
These lovely little open-faced tomato and onion pies, called ladenia, are almost like pizza and make for what is arguably the best-known dish on Milos. They are typically made and sold by local bread bakers. Served with a fresh greens salad they make a great light lunch or buffet dish. To find some of the artisinal Greek products you'll ...
5 June 2017
Who doesn't love a healthy potato salad, minus mayo, of course? Here's one of my seasonal favorites, which includes purslane, one of the healthiest greens in the world, filled with omega-3 fatty acids and antioxidants. To find some of the artisinal Greek products you'll need to make this, visit my online shop here , where you'll discover a host of lovingly ...
6 April 2017
What is Trahana? One of the World’s Oldest Foods. The Original Slow Fast Food! Trahana is one of the oldest foods in the Eastern Mediterranean, a tiny, pebble-shaped grain product that varies widely all over Greece. For the most part it evolved as an ingenious way to preserve milk. Trahana is made with either semolina, wheat flour, bulgur or ...
