The kitchen and the provision of food have traditionally been women’s domaine in Greece, the only place they were able to exercise power. Read this interesting essay by guest blogger and Athens by Fork guide Finiki Papadopoulou.
On Monday, March 2, Orthodox Lent begins. Tahini, a paste made from sesame seeds, is an important part of the food traditions today but throughout the 40-day fasting period, as well. It is used in lieu of olive oil and to some extent in lieu of dairy, as it is one of the most calcium-rich foods on the planet. In the U.S. tahini is mostly an afterthought—we know it mainly for its use in hummus. But this small (but mighty) sesame seed packs such an amazing nutritional punch that it’s worth a starring role on our table.
The flavors of Laconia are pared down and intense, characterized by health-giving simplicity transported on a constant flow of the region’s famed emerald green olive oil.
Perhaps no other combination of meat and vegetable best represents the cooking of northern Greece more than the duet of leeks and pork, which appears in pies, sausages, ground meat dishes, and main courses alike. Here is a classic meze called tigania, because it’s typically made in a tigani, or skillet. The dish can […]
CNN – Travel | 5 Greek food blogs you should follow Chef, author and cooking show host Diane Kochilas hails from Ikaria, the Greek island famous for the longevity of its residents. She’s an ambassador of healthy Greek cuisine and features countless Greek recipes on her website ranging from classics such as spanakorizo (Greek […]
My very first book, the Food and Wine of Greece, a classic published almost 30 years ago, will be re-issued this Fall by St. Martin’s Press. Look for it on my site and on Amazon!
MY GREEK TABLE with DIANE KOCHILAS will be airing in October 2017 on national Public Television across the United States. Stay tuned for more!
Our Glorious Greek Cooking Classes on Ikaria just got a great mention on the National Geographic Intelligent Travel blog….