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Aglaia Kremezi

Aglaia Kremezi - 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

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.


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The Many Faces of Zucchini

By Aglaia Kremezi

Jul 9 2009, 6:45 AM ET Comment



06 Zucc Meatballs steps_slideshow.jpg

Photo by Aglaia Kremezi


The meatballs combine zucchini with ground beef, jalapenos, parsley, cheese, and more, and can be made fried or broiled, large or small. View recipe here.
Aglaia Kremezi explores
The Many Faces of Zucchini
with recipes that use the vegetable in pie, meatballs, and fritters.

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