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JBF on the Air: Glorious Greek Food

by Elena North-Kelly on March 28, 2013

Diane Kochilas  

Get a taste of the Mediterranean from yesterday's episode of Taste Matters, when JBF's Mitchell Davis was joined by Diane Kochilas, one of the world’s foremost experts on Greek cuisine. The internationally acclaimed cookbook author, chef, media consultant, and teacher has written 18 books on Greek and Mediterranean food, and is the consulting chef at New York City's Pylos and Boukiés restaurants. Listen below to learn all about Mediterranean diets, the true meaning of "Greek yogurt", and the plant-based cuisine of Greece:

 

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The Bookshelf: The Country Cooking of Greece

by Elena North-Kelly on March 26, 2013

Diane Kochilas

 

In her new cookbook, The Country Cooking of Greece, Diane Kochilas offers vibrant recipes inspired by rustic tavernas, her own cooking school, and local artisans. We got in touch with the author to learn about her top picks for authentic Greek food in New York City, the distinct regional cuisines within the Mediterranean mecca, and an underlying philosophy of Greek cooking that everyone should master.

 

(Join Diane tomorrow at noon for a special installment of our Beard on Books series at the Beard House.)

 

JBF: What is your favorite aspect of Greek cuisine?

 

Diane Kochilas: There’s a tremendous variety of main-course vegetables and beans that sets Greek cuisine apart from other... Read more >

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News Feed: September 27, 2012

by JBF Editors on September 27, 2012

a chef at work in the James Beard House kitchen

 

How Greek winemakers and canners are coping with their country's financial turmoil. [NPR]

 

Women, sales reps, scientists among those who drink the most joe on the job. [NPR]

 

Waste products from whiskey distilleries could be converted to fuel. [CBS News]

 

A dramatic reading of Kraft mac n' cheese ingredients. [HuffPo]

 ... Read more >

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News Feed: December 14, 2011

by jbfauthor on December 14, 2011

ChampagneEntertaining the in-laws, imbibing alone, and big bashes: drinks for every holiday circumstance. [NYT] Competition for Beefeater: a new gin is being distilled outside of London. [WSJ] What it takes to start a bakery in D.C. [WP] Armed with ideals, a new generation of American farmers emerge. [NYT]

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News Feed: February 11, 2011

by jbfauthor on February 11, 2011

peekytoe crab and avocado mousse trifles2010 JBF Humanitarian of the Year Wayne Kostroski and his Taste of the NFL featured in new book. [Bring out the Best!] Don't panic: oysters aren't actually disappearing. [NPR] Michael Laiskonis wonders if Modernist Cuisine is the most important cookbooks ever. [Atlantic] The best wines for Valentine's Day. [WSJ]

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