Melitinia, Sweet Cheese Tartlets from Santorini
Sweet cheese-filled pastries abound all over the Greek islands and are mainly Easter specialties. Melitinia hail from Santorini and from Tinos.
Tag: Diane Kochilas
Getting Ready for Greek Easter: Kokkoretsi
Greeks have been doing nose-to-tail cooking long before it became fashionable. Kokkoretsi, a spit-roasted sauasage made with organ meats, is one delicious Greek Easter example.
Penne with Pine Nuts, Spinach, Anchovies & Raisins
The combination of sweet and salty or sweet and sour is a common one throughout the Mediterranean. Greeks love the marriage of honey, vinegar and herbs, for example. Elsewhere, anchovies, pine nuts and raisins are a beloved sweet-sour trio. This is my quick and easy adaptation on a Sicilian classic.
Saltcod Brandade from Santorini
Try something new for March 25th, the day Greeks eat saltcod. This traditional dish from Santorini is one of the most unusual regional recipes for saltcod.
Country Cooking of Greece in the NYT again!
Martha Rose Shulman, the renowned Healthy Recipes columnist for the NYT, adapted Diane’s Winter Tomato Soup from the Country Cooking of Greece in the NYT, March 5th, 2013. Check it out!
Lazy Pie / Tembelopita Zagoriou
“Lazy” Pie from Zagori The notion of a savory pie isn’t limited to the Greek pies that call for phyllo pastry. Indeed, there is a whole range of savory pies that are based on a batter. They typically contain cheese. Some also call for zucchini or onions and herbs. Some call for cornmeal instead of […]
Love, Greek Style
On a recent jaunt through the Athens airport, I heard the best sales pitch ever between an English-speaking male tourist and a stout, blond saleswoman at the Hellenic Gourmet Shop (which btw has some of the best Greek gourmet products in town). While examining a jar of walnuts afloat in thick Greek honey, the saleswoman […]
Cretan Bean Soup with Orange Zest / Haniotiki Fasolada
There is nothing quite as comforting as Greek fasolada, one of the best-known, if humble, recipes that comes in many regional variations. To find the authentic Greek olive oil that gives this dish its velvety, sating texture, go to my online store here.
Calamari stuffed with Rice and Pine Nuts
Calamari stuffed with rice is considered an aphrodisiac in the Greek kitchen!
Leeks, A Winter Staple in Greek Cooking
Leeks are cousins of asparagus, both part of the lilly family, and they are one of the oldest cultivated vegetables. The vegetable is mentioned many times in Athenaeus’ Deipnosophists, and Theophrastos gives a detailed account of their proper cultivation. Among other things, the ancient Greeks believed them to be an antidote to nosebleeds. They were […]