In Greece, a country with ancient food customs, Christmas traditionally belongs to the humble pig. Or, rather, the humble pig belongs to our dinner table on that day and on many others following it, right up through Lent, as it is savored in the form of sausages, charcuterie, chitlins, bacon, confit, lard, head cheese and […]
Pork Roulade with Naxos Graviera and Nuts Adapted from my latest book, The Country Cooking of Greece (Chronicle, 2012) Serves 4-6 1 kilo (2lbs) leg of pork, trimmed and butterflied 8 garlic cloves, minced 300 g (11oz) Naxos graviera cheese, diced ½ cup pistachios, coarsely chopped Grated zest and juice of 1 lemon Salt and […]
Check out what the New York Times’ Sunday Book Review and Time Out New York have to say about Diane’s excellent new book, The Country Cooking of Greece, and discover various new reasons to make it your own this Christmas or buy it as a gift for any loved one interested in expanding his or her […]