9 Ways Forward with Plant-Based Cooking the Greek Way

61. 9 Ways Forward with Plant-Based Cooking the Greek Way

22 January 2016

NINE WAYS FORWARD WITH PLANT-BASED DISHES. TAKE A LOOK AT SOME OF THE OFFERINGS GREEK CUISINE

62. Savoring Thessaloniki: Greece’s Second City is First for Food

8 January 2016

SAVORING THESSALONIKI — GREECE’S SECOND CITY IS FIRST FOR FOOD Greece’s second city is first in food, a well-kept secret to those in the know that’s now out of the bag, thanks to the venerable paper of record, the New York Times, which a few days ago listed Thessaloniki as number 47 on a list of 52 places one ...

63. Three End-of-Summer Stuffed Tomato Dishes

18 August 2015

THREE EASY END-OF-SUMMER STUFFED TOMATO DISHES Long before we left for Ikaria, way back in late April, when it was unseasonably cold and wet here, I went to a local nursery to pick up seedlings for the garden we’d need to plant. Our garden is an integral part of the summer experience for us, and we’re lucky to have it. ...

64. A Radicalized Greek Mother’s Apology to Her Kids

13 July 2015

A RADICALIZED GREEK MOTHER’S APOLOGY TO HER KIDS Dear Kyveli & Yiorgo (my kids), I am so sorry. I write to you from our beloved family home on Ikaria, in the village your grandparents were born in, the village that has known hardship and poverty, saw Occupation, but also is fortunate to have villagers whose isolation has taught them economy, ...

65. Traveling to Athens: Great Food Hides Inside the Stoas

9 June 2015

The Parthenon not withstanding, Athens is a city whose charms are often hiding in plain site. This is as true for locals as it is for anyone visiting Athens or traveling to Greece and making the must-see stopover to the Acropolis and other ancient Greek sites in the capital. In the hands of tour guides and travel agents, most visitors ...

66. Intro to Greek Cheeses

1 June 2015

GREEK CHEESES – A SHORT HISTORY The single most distinguishing characteristic of Greek cheese is that most of it is made with sheep’s milk, goat’s milk, or a combination of the two. Cow’s milk cheeses exist but only a handful of Greek islands. There is a reason for that: The mountainous Greek landscape generally is not conducive to cattle ...

67. Crumbs and Votes…Democracy for Dinner

21 February 2015

CRUMBS AND VOTES…DEMOCRACY FOR DINNER. Athens. These past few weeks, I have worked to finish up a project about the food scene in the Greek capital, figuring that we’ll have a tourist season filled with people who will want to eat. For 20 years, I reviewed restaurants and wrote about food in this country of time-tested dietary wisdom but nascent ...

68. Carnival, Greek Style

3 March 2013

Rio. New Orleans. Those are the places that come to mind when most people think of Carnival. But in Greece, Carnival, called “apokries,” which means “away from meat,” is one of the most festive times and yet one of the least known to non-Greeks, probably because most visitors to Greece gravitate to the country in the summer. Apokries lasts three ...

69. Comfort in a Soup Bowl

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 ...

70. Food icon John Mariani picks The Country Cooking of Greece as Best Cookbook of the year

27 November 2012

Praise for The Country Cooking of Greece by American food icon and restaurant guru John Mariani. Diane’s book referred to as 2012’s Best Cookbook and calls it her masterpiece. Check out the article on his personal website.