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
The North African flavor comes from, in addition to the classic oregano and rosemary, such Tunisian and Moroccan spices as caraway, cumin, and turmeric. It is also spiked with harissa, the ubiquitous hot pepper paste that is to Arab North-Africa what chili oil is to Asia.… More »
Magiritsa is traditionally made with the parts of the lamb not used for spit-roasting. The soup gets its distinctive taste from scallions, fresh dill, and egg-and-lemon sauce. There are lots of different variations. With chicken and vegetarian variations.… More »
Brown or green, almonds are sweet, savory, as much Middle Eastern as Mediterranean. Kosher recipes for flourless cookies, baklava-based sweet cigars, savory rolls, garlic spread, and sweet-and-sour green almonds. Features audio slideshow.… More »
Based on syrup-drenched baklava, wonderfully simple, crunchy, almond and lemon phylo rolls.… More »
Amygdalota from the Greek island of Kea are flourless almond cookies perfect for Passover.… More »
You can make these agro-dolce, wonderfully brined pickled green almonds at home with unripe almonds.… More »
A greener variation on skordalia, the traditional Greek garlic sauce, this spread is great when made with fresh garlic. Great served with fried zucchini, eggplant slices, or fried or grilled fish and seafood.… More »
On Greece's Cycladic islands, the ancient legacy of Italian occupiers can be found in its cuisine. Loza , or cured pork loin, is the Jamón serrano of the Cyclades. One cannot just walk into a local butcher's shop and buy loza; it remains a rare delicacy that takes great care to make.… More »
Taking part in the generations-old traditional Greek ritual of slaughtering and preparing a pig. The day-long ceremony, filled with wine and friends, comes with the joy of creating some truly delicious pork. Includes an audio slideshow documenting the event.… More »
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