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25 March 2014
Classic Skordalia from my forthcoming book: Ikaria, Lessons in Food, Life & Longevity from the Island Where People Forget to Die (Rodale, Oct. 2014)
29 January 2013
As I write this, I have just returned from NYC, where the mercury refused to budge above about 20 degrees F. Bone-chillin’ cold. In Greece, it’s winter too, of course, not quite as frigid but still cold enough for soup, my favorite winter food. Despite the winter and the need for warming foods, soup is a little underrated in Greece ...
25 November 2012
In this simple Greek pasta recipe, the all-time classic tarama (cod roe), usually made into a dip, is the main ingredient in a pasta sauce.
16 March 2012
Skordalia, the Greek garlic dip, belongs to the grand tradition of Mediterranean garlic pastes and like them, it is almost never served alone; instead, it plays an accompanying role to fried fish and seafood or to classics like boiled beets. While there are as many methods for frying salt cod as there are cooks who fry it, skordalia variations tend ...
16 March 2012
So long as you a lot yourself two days to desalt the cod, this recipe then becomes a cinch to make. This is a great, easy dish for midweek and weekends alike. Salt cod is one of the most popular dishes in Greece even though cod is not native to the Aegean. Use Greek olive oil and tomatoes, which you ...
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
A tour of the Peloponnese reveals one thing above all else: the ubiquitous presence of Greece’s most important tree, the olive tree, which seems to grow just about everywhere here, from craggy mountain slopes deep in the Mani to the great plain of Messinia, to the region’s northern reaches, along the coast of the Corinth Canal. The olive and its ...
