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.
Aglaia Kremezi has changed her life and her profession many times over.
She currently writes about food in Greek, European and American
magazines, publishes books about Greek and Mediterranean cooking in the
US and in Greece, and teaches cooking to small groups of travelers who
visit Kea. Before that she was a journalist and editor, writing about
everything, except politics. She has been the editor in chief and the
creator of news, women's, and life-style magazines, her last disastrous
venture being a "TV guide for thinking people," a contradiction in
terms, at least in her country. She studied art, graphic design, and
photography at the Polytechnic of Central London. For five years she
taught photography to graphic designers while freelancing as a news and
fashion photographer for Athenian magazines and newspapers. Editors
liked her extended captions more than the pieces the journalists
submitted for the events she took pictures for, so she was encouraged to
do her own stories, gradually becoming a full time journalist and
editor. You can visit her website at www.keartisanal.com.
Loosely based on an ouzo batter my mother used for bacala fritters, this batter works well with any vegetable (string beans, fresh favas, peppers, cauliflower florets and even sage leaves) as well as with fish, shrimp, or mussels.
The author remembers the yogurt of her Greek youth and describes how a very different product by the same family landed in supermarkets everywhere. Includes an audio slideshow about yogurt's traditional place in Greek society and recipes for incorporating yogurt into a range of dishes, sweet and savory.
In this dip, the cooling taste of yogurt complements the bite of the garlic. It is the ideal side dish or relish for barbecue. In its more common form it is made with just cucumber, but you can also make it with shredded carrots and any other crunchy seasonal vegetable.
A savory yogurt custard wrapped in vine leaves. This unusual recipe was described to the author by women working on a vineyard in Drama, in Greek Macedonia, and she included it in her first book. Includes directions for making one large pie or several small ones.
The recipe, from the author's new book, is her adaptation of an Armenian dish. As an alternative to the traditional pita bread, she recommends spreading the salad on toasted whole wheat or multigrain bread rubbed with a cut clove of garlic.
The author used to make this cake for family feasts, often cutting it into two layers with a piece of string and filling it with sweet cream to turn it into something more elaborate and festive. Its Greek name, tou yiaourtiou, means "the one with the yogurt."
Today, scientists insist that the compounds that give bitter taste to some vegetables are in fact beneficial to our own health. From coffee to dark chocolate, bitter food can be both healthy and flavorful. These Greek bitter herb recipes make the most of bitter.
Few people can resist these potatoes, which are capable of stealing the show from any food they accompany, even from the lamb--so make sure you have plenty for seconds. If you're roasting a leg of lamb or a chicken, the potatoes can be cooked in its juices.
This pink beet tzatziki is an ideal side dish to serve with grilled lamb, chicken, or fish. As an alternative to the traditional pita bread, spread it on toasted whole wheat or multi-grain bread, rubbed with a cut clove of garlic.
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.
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.
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.
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.