Recipe: Aglaia's Moussaka
Moussaka might not have been invented until the early 1900s, but there's a reason it's become a Greek classic. Deliciousness. More »
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Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes. More
Moussaka might not have been invented until the early 1900s, but there's a reason it's become a Greek classic. Deliciousness. More »
Love it or hate it, fenugreek is ubiquitous, and it makes a mean Yemeni hot sauce—if you can handle smelling very sweet More »
This hot sauce has become the spicy condiment of choice in Israel, but its roots lie in Yemen. Add some fenugreek paste for a traditional variation. More »
When TV producers approach a Greek cook in search of bizarre dishes, she directs them to a poisonous fish. Nothing like battered and fried "she-dragon." More »
Any white-fleshed fish will do if you don't have access to the "she-dragon" or other Mediterranean fish traditionally used in this recipe More »
A spring crop of vegetables connects a Greek islander to her ancestors—and a trove of recipes. Slide Show More »
This dish of tender veal and lemon is one of the many dishes created by cooks faced with the dilemma of how to use up an abundance of spring artichokes More »
In this Italian recipe, artichokes are highlighted with garlic and fresh herbs instead of the usual lemon, as is the custom in Greece More »
This dish pairs artichokes with fava beans and is an excellent appetizer that will keep in the refrigerator for up to a week More »
100 semi-finalists, one Italian palace, a crowd of onlookers, and lots of basil and cheese. The Pesto World Championship had all the right ingredients. Slide Show More »
Sephardic huevos haminados, dyed with onions and served on the Sabbath, are a favorite of Ukrainian bunnies. Slide Show More »
These eggs, which keep for months if properly stored, are a beautiful red-brown hue because of the onion skins More »
Not every dessert is frivolous. In Greece, if a woman threatens not to make kollyva for you after you die, she means business. Slide Show More »
Up until recently, this wonderful Greek sweet was strictly prepared at solemn memorial occasions More »
This stew, made with bitter greens you can find either in the wild or at the store, comes from the island of Corfu. More »
That man cutting nettles by the sidewalk? He might be foraging horta, a pillar of Greek cuisine. SLIDE SHOW I More »
On the author's island, January brings lush green bounty—as well as meatballs and potato pie. SLIDE SHOW I More »
The author bases her version of this Greek staple on her late mother-in-law's recipe. More »
This rustic, crust-less pie, or "bread" as the name implies, is an easy and delicious snack. More »
