IKARIA – PRE-ORDER NOW!
YOU CAN PRE-ORDER MY PAEAN TO IKARIA, ISLAND OF LONGEVITY, RIGHT HERE!
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Oct. 14th on sale!!
Almost there! October 14th, 2014 pub date for my Ikaria book.
Pan-Fried Veal with a Tangy Vinegar Sauce from Corfu (Kerkyraiko Sofrito)
Sofrito gets its name from the Italian “fritto”, or fried. The dish is traditionally made with veal, but beef can be substituted.
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Healthy: Mint
Mint tea is one of the countless herbal infusions sipped for breakfast in Greece. Mint is rich in iron, magnesium, antioxidants and anti-inflammatories.
How to stay thin while cooking….
My newest tip on this never-ending challenge, shared with me by a good friend: Chew gum while you cook (!!!), to stop grazing on everything in sight. Hmmm. Sound advice, but a cook who doesn’t try her own food? Can this be right?
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 […]
Diane talks about Greek Easter in Food Republic
Diane’s interview about Greek Easter in Food Republic is now LIVE! Check it out here.
Lagana, the Bread for Clean Monday
Read about lagana, the Greek flatbread eaten at the start of Lent.
An evening of Greek flavor and culture in NY by Mastihashop, SKINOS & Coco-Mat!
Mastihashop, SKINOS and Coco-Mat unite for an evening of Greek flavors and culture. Diane will be signing her new book The Country Cooking of Greece as well as Mastiha Cuisine. Join us on the 28th March on a journey to discover the Mediterranean!