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,...
The ancient Greeks had a decidedly more complex palate when it came to sauces than do their contemporary heirs. In today’s Greek kitchen, sauces and dressings tend to be relatively simple and easy to prepare. Avgolemono. This is the fundamental Greek sauce-liaison, used to flavor all sorts of dishes, from soups to stews to...
Grape must is the vine’s utilitarian child. Obviously as old as the vine itself, the unfermented juice of the grape has found a place in the annals of gastronomy from earliest times, in ways which have changed surprisingly little over the centuries. The tart juice of unripe grapes, for example, was used by the...
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.
