IKARIA – PRE-ORDER NOW!
YOU CAN PRE-ORDER MY PAEAN TO IKARIA, ISLAND OF LONGEVITY, RIGHT HERE!
Author: Diane Kochilas
Molyvos, Out of the Aegean Sea and Onto Your Plate
Our Ikaria Cooking Classes in the Conde Nast Traveller
Greek Salad on a Stick
A twist on the classic Greek Salad: Skewer it!
Tzatziki with Purslane, Cucumbers and Herbs
Arguably one of the most iconic Greek dips and sauces, tzatziki is incredibly versatile as a stand-alone dish served with crudite, pita or even rusks, or as a spread on sandwiches and wraps (souvlaki and gyro being the most famous). Look for the olive oil and vinegar that willmake your tzatziki authentic by going to […]
Black-Eyed Peas with Greens and Fennel (Mavromatika me Maratho)
Black-eyed peas are one of the easiest legumes to cook. You don’t have to soak them. They are filled with nutrition and have a wonderful, nutty flavor. In Greece, regional specialties abound for black-eyed peas, among them this lovely, savory, vibrant stew from the Aegean islands, where fennel is one of the core flavors.You can […]
Octopus Braised with Eggplant
Greeks “own” octopus! Try this delicious braised octopus and eggplant recipe from the Greek wine region of Macedonia.
Limnos Style Pasta with Eggplant Sauce / Pseftopetino tis Limnou
Limnos style eggplant sauce, perfumed with allspice, is delicious over pasta.
Beets with Greek Yogurt & Walnuts
Sweet spring beets and Greek yogurt are a great match.
Vassili’s Tuna Burger, Green Olive-Yogurt Relish
Tuna burgers with a Greek twist. Try these on the barbecue and serve them with a simple dip of Greek yogurt, lemon juice and green olive paste. Yummy, filling, and light!