The Bookshelf: The Country Cooking of Greece

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 >

Comments (0)

Recipe: Gigantes Soup with Feta Cheese, Olives, and Olive Oil

Recipe for gigantes soup with feta cheese

 

In this unfussy soup from Greek cuisine maven Maria Loi, gigantes—a sizable, ivory bean that's widely used in Greek cooking—commingle with everyday vegetables to make a creamy and satisfying soup. Get the recipe here

Comments (0)

Eye Candy: You Say Kataifi, I Say Kanafeh

chamomile parfait, semolina cake, and kataifi-wrapped strawberries

At the end of his forward-thinking Greek dinner, Pano Karatassos served a dessert of chamomile parfait, semolina cake, and kataifi-wrapped strawberries. Kataifi—also known as kanafeh—is an Arabic pastry made of fine threads of pastry dough or shredded phyllo. It is common in Middle Eastern and Mediterranean bakeries. Click here for more photos of chef Karatasso's dinner.

Comments (0)