Beans and pulses are among the traditional Greek foods. For eons, these simple, healthful ingredients have been staples of the kitchen, an easy, economical, nutritious way to feed body and soul alike. Although Greeks consume many different kinds of beans and pulses, the oldest are no doubt the broad bean, the chick pea and...
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...
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...
Visit us on the Blue Zone island Ikaria, where people have the longest life spans in the world, for a week of glorious Greek cooking classes in an ancient Greek-island village.
