Wild oregano grows in abundance all over Greece and provides a signature flavor for countless Greek dishes.
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Mezedes (appetizers) are essential to the Greek way of eating.
With its diversity of wild plants, Greece has always been well suited to the making of honey.
On the Greek island of Chios, the resin of the mastic tree adds an herbal note to liqueur, pastries, even chocolate.
Honoring the buttery, eggy cheese tart from the mountain villages of Epirus, Greece.
Pastitsio is the Greek comfort food par excellence: a layered casserole of macaroni and ground beef, veal, or lamb with cinnamon-scented tomato sauce, topped with a creamy béchamel enriched with cheese.
Portokalopita (orange-flavored cake) is considered by some to be the ultimate Greek dessert.
Quick tips on purchasing, storing, and serving feta cheese.
Minimalist or fully loaded, carrot cake rises to the occasion.
Gael Greene remembers food and other pleasures shared in 1970s New York.
Meet New York City’s most flamboyant culinary explorer.
A cook ponders the magical appeal of gelatin.
A chef prepares a Latin American feast at the White House.
How Mexico's favorite frozen treat transformed a town.