IKARIA nominated for 3 Awards!!
I am so thrilled and honored. IKARIA, my latest book, has been nominated for three awards this year: It’s a nominee for the “Books for a Better Life Award,” by the MS Foundation; it’s been long-listed on the Art of Eating Book of the Year award; and, most recently, IKARIA is up for an IACP award […]
Ikaria Book Nominated for Prestigious Award
I am thrilled to announce that my IKARIA book has been nominated for the prestigious “Books or a Better Life” Award, created by the MS Foundation. Winners will be announced in March 2015.
Interview with Chef, Author, and “Greek Food Guru” Diane Kochilas
This week, Dialogos Radio is excited to feature an interview with the world-renowned chef, author, and culinary expert Diane Kochilas, as part of the Dialogos Interview Series. Kochilas, who is known as the “Greek Food Guru,” will discuss her latest endeavors, including her new book, “Ikaria: Lessons on Food, Life, and Longevity From the Island Where People Forget […]
In the NYT! Homemade Sour Bulgur Trahana From Ikaria
Trahana is one of the world’s oldest foods. Try making your own, as in this recipe, or buying it (my favorite is the sour kind). You can find trahana and a range of many lovingly curated Greek ingredients on my online store here.
Check out my interview re Ikarian longevity tips in PBS’ Next Avenue
I am thrilled to be in this issue of PBS’ Avenue!
Diane’s in the HuffPost!
Check out Diane’s article in the Huffington Post on Ikaria and Mediterranean Diet Mindfulness.
From Mediterranean Living: Book Review of Diane’s latest tome, Ikaria
As a vegetarian/pescetarian, Greek food has long appealed to me. Two of my favorite Greek cookbooks are “The Greek Vegetarian” and “Meze, Small Plates to Savor and Share” both by Greek-American cookbook author Diane Kochilas. Kochilas has written nearly 20 books on Greek and Mediterranean cuisine and is a collaborating chef at Molyvos in New […]
Check out Diane’s article on Ikaria in the HuffPost
I knew I was in Paradise the first time I set foot on Ikaria, the Greek island where my father was born that was catapulted a few years ago to unexpected fame as a Blue Zone, one of the world’s pockets of longevity. It was 1972. After a 14-hour ride, the ferry let us off […]
Molyvos, Out of the Aegean Sea and Onto Your Plate
Our Ikaria Cooking Classes in the Conde Nast Traveller
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 […]