Featured by Diane Kochilas
Island of Ancient Food
certainly never would have been able to savor the range of the island’s specialties—a cuisine rooted in the staples that, … Continued
Greek Tradition Reborn
Easter has always been my favorite holiday. I grew up in Queens, which was (and still remains) a major center … Continued
To the Home of Feta
This definitive Greek cheese is made all over the world these days—but its soul is in the Peloponnisos.
Cooking with Nonna
Carol Field has served us the good food of Italy through many books, notable for their meticulous research and their … Continued
Phyllo Without Fear
From Athens to Anatolia to New York, this simple, gossamer-thin pastry dough encloses treats both sweet and savory.
While many cooks prefer thicker homemade phyllo for savory pies, frozen commercial dough, which is readily available in supermarkets, can … Continued