Elsewhere in Greece, these delicate fried pastry strips are called diples (THEE-pless). We call them xerotigana on Ikaria and I have the most vivid memories of my dad, a chef, making these every Christmas. We used to have mounds of them layered precariously on platters and they’d disappear in the course of just a day […]
Great olive oil is what makes these classic Greek holiday cookies so healthy and delicious. To find a range of wonderful regional Greek oils, go to my online store here.
After the huge success it has met in Cyprus on Sigma TV, Diane’s show Ti tha fame simera mama? (What’s For Dinner Today, Mom?), produced by Green Olive Films, is going to be broadcast on Greek TV’s Alpha Channel, as of December 15th. The show will air every Saturday and Sunday from the 15th of […]
Greece, a country of bread eaters, has a rich tradition in decorative, symbolic loaves and this time of year the table is filled with them. One such bread is Christopsomo, Christmas bread, a living tradition in the villages of the Peloponnese and elsewhere. Long before croissants and prefabricated loaves arrived here, bread was more than […]
Greek Avgotaraho One of the great gourmet treats of Greece is also one of the most ancient: avgotaraho, or botargo, the pressed, salted, sun-dried roe of the gray mullet. It comes in small logs that have been dipped in beeswax. It is a delicacy like caviar, savored sparingly, usually sliced into thin sheaths and served […]
Check out the article Let’s Go Out for… Greek by Jeffery Lindenmuth, on how greek diet, cooking and eating out can be intergarted to the Weight Watchers philosophy. Diane has lent her expertise to the author.
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 […]
Praise for The Country Cooking of Greece by American food icon and restaurant guru John Mariani. Diane’s book referred to as 2012’s Best Cookbook and calls it her masterpiece. Check out the article on his personal website.