The Food and Flavors of the Dodecanese

193. The Food and Flavors of the Dodecanese

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 ...

194. Giant Beans Baked with Honey and Herbs

7 October 2011

The best Greek giant beans are from the north, especially from Prespes and Kastoria. When cooked, they are creamy without being mushy, and that's the way gigantes -giant beans- should be. You can also substitute butter beans for this dish.

195. Giant Beans with Roasted Red Peppers, Olives, & Feta

4 October 2011

Oh, giant beans, how do I love thou, let me count the ways! Here's one, for sure. To find the giant beans, aka Greek gigantes, herbs, olives and olive oil in this comforting recipe, go to my online store here .