Braised Chicken with Feta & Olives
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Author: Diane Kochilas
Sautéed Quince
Quince is an ancient fruit that Greeks still cook. They prepare it in many of the same ways they cook potatoes.
Quince in the Greek Kitchen
Quince is one of the oldest fruits prominent in the Greek region’s nutritional history. It has had a special place in the country’s sweet tradition since antiquity and has only recently been slightly overlooked by culinary practices. Nowadays it often causes awkwardness among chefs as to what it could be used in other than the […]
Linguine with Poor Man’s Caviar (Tarama)
In this simple Greek pasta recipe, the all-time classic tarama (cod roe), usually made into a dip, is the main ingredient in a pasta sauce.
The Country Cooking of Greece in the Daily Meal’s 25 Best Cookbooks of the Year
Diane’s book The Country Cooking of Greece featured in the thedailymeal.com’s 25 best cookbooks of the year.
The Country Cooking of Greece featured in the 2012 The Wall Street Journal Gift Guide on Food
Check out the write-up on Diane’s latest book The Country Cooking of Greece featured in the The Wall Street Journal’s 2012 Gift Guide on food and be sure to make it a priority on your Christmas List or a great present to all loved ones interested in cooking.
A Pumpkin Thanksgiving
by Diane Kochilas. Most people don’t know that Greek regional cuisine is filled with delicious dishes suitable for the use of some of the most iconic American fall ingredients. Among them, pumpkin and other winter squashes, sweet potatoes, peppers, and corn. The American table, since its inception, includes a variety of ingredients that are also […]
“Ti tha fame simera mama?” episodes available online
Episodes of Diane’s ongoing TV Show for the Cypriot channel Sigma, Ti tha fame simera mama? (What is cooking, mom?), are available online via Vimeo, in Greek! Check them out!
The Daily Meal Video on The Country Cooking of Greece
Check out Diane’s input on her new book The Country Cooking of Greece, featured on the The Daily Meal video on Video County!
Honey-Orange Glazed Turkey Roulade with Mavrodafni-Chestnut Gravy
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