Greece’s sun-soaked islands are home to some of the country’s most unique foods. Nothing conjures up the dreamy images of Greece better than the Aegean, home to countless islands big and small and to cooking traditions as old as Homer. Islanders have their unique existence, defined by the deepest bond to place and familial roots, […]
By the 7th century b.C. Rhodes was a noteworthy producer and trader of wines. The island’s wines reached every part of the ancient world, so important an export they were. Broken amphorae with the Rhodian indication of origin have been found in many disparate parts of the Mediterranean. Even under the Ottomans, as trade from […]
The Meze platter should offer a variety of foods, textures, colors, and flavors for people to nibble on as they enjoy wine or ouzo and the company of friends. As a general rule, ouzo and tsipouro go best with seafood meze platters, while wines are a better match for cured meats and cheeses. Vegetables meze […]
Trahana, an ancient grain product that is made with flour or bulgur and milk, buttermilk, or sometimes vegetable pulp, is one of the oldest foods in the Eastern Mediterranean. I like to call it the world’s first instant soup or first fast food. Its rich, complex, milky flavor is a revelation. To find trahana go […]
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 has […]
Although greens and lentils both play a major role in the Greek vegetarian diet, the combination of the two is unusual in Greece. This is a thick and hearty soup, perfect for a cold winter’s day. Try stirring a little Kalamata olive paste or Greek balsamic into the soup to add depth of flavor. You […]