Macedonian Walnut Skordalia
Skordalia, one of the classic Greek dips, comes in many regional variations. This one, with walnuts as the base, is made both in Macedonia and in parts of the Peloponnese.
Author: Diane Kochilas
About Greek Yogurt
Greek yogurt, renowned the world over for its quality, density, and unabashed, delicious sour taste is a product of the country’s pastoral traditions. Up until fairly recently, yogurt production was ruled entirely by farming and seasonal conditions. Sheep and goats provided most of the milk Greeks consumed. Yogurt was always made with sheep’s milk and […]
Zucchini Omelet with Greek Yogurt & Feta
This quick, easy Greek-style zucchini-feta omelet is perfect for a Mother’s Day brunch, for a Meatless Monday, or for a simple, fast meal any night of the week.
Tsoureki
On Ikaria at Easter, home bakers take their Easter breads to the village baker because the wood-burning oven makes for much tastier breads.
Ikarian Onion-Wild Fennel Pie
Ikaria Onion-Wild Fennel Pie with Homemade Phyllo is perfect for Lent, vegetarians and vegans alike, or just for lunch!
Diane talks about Greek Easter in Food Republic
Diane’s interview about Greek Easter in Food Republic is now LIVE! Check it out here.
How to Dye Easter Eggs Like an Ikarian: with Onion Skins
Learn how to dye Greek Easter eggs red naturally, with onion skins, the way they do it on Ikaria.
Ikarian Patatato with Wild Fennel
WIld fennel is the herb that perfumes the springtime table in Ikaria. Pictured here, the simplest potato – fennel dish, called patatato.
Wild Pickled Treats from Ikaria
On Ikaria, the perfect meze for ouzo are pickled wild greens, hyacinth bulbs and home-cured green olives.
Ikaria Longevity Tea!
People from Ikaria, famed for their longevity, drink herbal infusions, one secret thought to help promote a long, healthy life.