Author: Diane Kochilas

Traditional Pies from Ikaria (Pitarakia)

These traditional pies, so called “poor”, are in fact full of flavor and exceptionally healthy. They are one of the most popular, traditional foods of Ikaria.

Pumpkin Soup w/ Yogurt and Honey

Greek recipe for pumpkin soup with feta and greek honey. Soup recipe.

I can’t get enough of pumpkins in the Fall! The sweetness of this all-American vegetable goes amazingly well with Greek yogurt, Greek honey, Greek olive oil, and Greek kefi! There are a surprising number of pumpkin dishes, sweet and savory, in Greek cooking. You’ll find great single varietal Greek regional honeys on my online store […]

Spicy Chick Peas

Spiced chick peas with olive oil

East meets West in this spicy Anatolian-flavored chick-pea stew.

New Yorker Magazine

I was thrilled to be quoted in the Nov. 4th, 2013, New Yorker food issue by writer Rebecca Mead, in her piece on Greek yogurt. Check out the article here. 

Harvard, Oct-Nov 2013

I am so looking forward to heading back to Cambridge and working with Harvard University Dining Services. This Fall, the menu is geared toward simple Greek flavors, many drawn from the plant-based traditions of theGreek table. I’ll be working with HUDS, teaching a cooking class for students (recipes from Ikaria), and making a presentation and […]

Classic Pastitsio

Pastitsio is the ultimate Greek comfort food. You can prepare it over several days and you can freeze it once it is baked. Thicken your meat sauce with Santorini tomato paste and use real Greek regional olive oil to make this even tastier! You can find both and lots of other artisinal Greek ingredients my […]

Spicy Cabbage and Rice Pilaf

This Greek recipe is a great vegan or vegetarian main course, originally from the northern Greek province of Thrace, where the food is a little spicier than it is elsewhere in Greece. You can also serve this Greek rice recipe as a side dish for grilled meat, chicken, and game. It’s great with duck and […]

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