Aglaia Kremezi
Photo by Aglaia Kremezi
Recipes
Nov 11 2009, 6:45 amRecipe: Kleftiko, Cypriot Slow Roasted Goat (or Lamb)
This recipe is my version of the Cypriot dish Seth Rosenbaum describes, adapted for the home cook.read more
Photo Courtesy of Little, Brown
Abroad
Oct 29 2009, 8:28 amGreek Recipes From a Rising Star
Michael Psilakis' new cookbook is structured like a memoir but has guides for making a range of regional dishes.read more
Photo by Aglaia Kremezi
Abroad
Oct 22 2009, 8:13 amThe Last of the Tomatoes
In Greece, tomato plants continue to produce--but not for long. What to do with the end of the harvest?read more
Photo by Aglaia Kremezi
Recipes
Oct 22 2009, 6:45 amRecipe: Spicy Pickled Green Tomatoes, Peppers, and Onions
Hard green tomatoes are ideal for pickling.read more
Photo by Aglaia Kremezi
Recipes
Oct 22 2009, 6:45 amRecipe: Tomato Salad Bread
In the winter, when vine-ripened tomatoes are not available, use sun-dried tomatoes with some of the more flavorful cherry ones. read more
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Abroad
Sep 17 2009, 8:22 amOxford's Intellectual Feast
Food-lovers gathered at the Oxford Symposium on Food and Cookery to eat, drink, and discuss the future of gastronomy.read more
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Abroad
Sep 10 2009, 8:27 amFigs: Preserving Summer's Bounty
As the nights become colder in Greece, the author prepares sweet, summery figs to last through the winter. SLIDE SHOW Iread more
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Recipes
Sep 10 2009, 6:45 amRecipe: Fig and Almond Cake
Figs that fell off the branch or did not reach full ripeness during the summer need not be wasted. They can be used in cakes, tarts, and a number of other dishes, both sweet and savory.read moreAbroad
Sep 10 2009, 6:45 amSLIDE SHOW: Figs: Preserving Summer's Bounty
Aglaia Kremezi prepares sweet, summery figs to last through the fall and winter.read more
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Abroad
Sep 3 2009, 8:35 amIn Greece, Baking for a Saint
A Greek Orthodox feast day inspires worshippers to bring spicy olive oil cakes to church. SLIDE SHOW Iread moreAbroad
Sep 3 2009, 6:45 amSLIDE SHOW: In Greece, Baking for a Saint
Aglaia Kremezi takes part in the Greek tradition of baking a cake in honor of St. Fanourios and bringing it to church on his feast day.read more
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Abroad
Aug 21 2009, 8:35 amWild Fennel: Greece's Mythic Ingredient
The Ancient Greeks named a city after this native plant; here, the author shows how to cook with it. SLIDE SHOW Iread more
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Recipes
Aug 21 2009, 6:45 amRecipe: Stuffed Tomatoes with Fennel
Adapted from Kalliopi Delios, who, together with her husband and son, owns the Taverna Castro in Avgonyma, Chios. She uses plenty of wild fennel, along with fresh mint from her garden and dill, to prepare these fragrant stuffed tomatoes.read more
Photo by Aglaia Kremezi
Recipes
Aug 21 2009, 6:45 amRecipe: Stewed Fennel and Onions
From The Foods of the Greek Islands (Houghton Mifflin). Serve on its own with feta cheese and bread, or as a side dish for grilled fish or chicken.read more
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Abroad
Jul 9 2009, 8:41 amThe Many Faces of Zucchini
Celebrate zucchini season by trying the summer vegetable fried, in meatballs, or in a pie. RECIPES Iread moreRecipes
Jul 9 2009, 8:15 amRecipe: Fried Zucchini Blossoms with Feta and Mint
The blossoms have a tendency to close up as you work with them. To keep them open, place them upside down on the work surface as you proceed, as my friend Katerina Vassiliadou taught me. She learned the trick from her mother, an excellent Santorini cook. read moreRecipes
Jul 9 2009, 6:45 amRecipe: Zucchini Fritters with Basil and Oregano
A much sought after appetizer served at all Greek taverns today. In the old days it was considered a 'poor man's' keftedes (meatballs), for the people who could not afford to buy meat. The mixture is very similar to the one for the crust-less pie, but needs to be drier, so squeeze more liquid out of the grated zucchini.read more
Recipes
Jul 9 2009, 6:45 amRecipe: Meatballs with Zucchini and Bulgur
There are as many recipes for keftedes (plural of kefte) as there are cooks in Greece. This is my favorite, based on recipes from Macedonia and Thrace. The mixture of bulgur and grated zucchini, instead of bread, makes it exceptional. Chef Jim Botsacos of Molyvos in NY serves a variation of these keftedes in his restaurant.read more
Recipes
Jul 9 2009, 6:45 amRecipe: Crustless Zucchini Pie
The French would call this a flan, I suppose, but this rustic Balkan dish--called mamaliga in some parts of mainland Greece--uses cornmeal as thickener with just two eggs and no cream.read moreRecipes
Jul 9 2009, 6:45 amRecipe: Batter-Fried Zucchini
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.read more
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Abroad
Jun 4 2009, 12:45 pmGreece, Home of Yogurt Perfection
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.read more
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Abroad
Jun 4 2009, 6:45 amRecipe: Yogurt, Garlic, Cucumber and Fennel Dip
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.read more
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Abroad
Jun 4 2009, 6:45 amRecipe: Yogurt Pie with Vine Leaves
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.read more
Abroad
Jun 4 2009, 6:45 amRecipe: Yogurt, Spinach, and Parsley Salad with Walnuts
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.read more
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Abroad
Jun 4 2009, 6:45 amRecipe: Yogurt and Almond Cake with Lemon Syrup
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."read more
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Abroad
May 5 2009, 12:45 pmCooking and Loving Bitter Herbs
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.read more
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Abroad
Apr 16 2009, 12:50 pmRecipes for Your Own Greek Easter
Easter is for Greeks what Thanksgiving is for Americans: a glorious family feast with dishes that make the most of the young season's early produce. A guide to the traditions, history, and food.read more
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Abroad
Apr 16 2009, 7:55 amRecipe: Potatoes Riganates
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.read more
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Abroad
Apr 16 2009, 7:55 amRecipe: Polyspori, Mixed Beans With Tahini
This is a Lenten dish sometimes served on Good Friday, when even olive oil is banned from the table. If you don't like tahini, substitute 4 tablespoons fruity olive oil, and omit the wine or water.read more
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Abroad
Apr 16 2009, 7:55 amRecipe: Beet, Yogurt, Garlic, and Dill Salad
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. read more
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Abroad
Apr 16 2009, 7:54 amRecipe: Roasted Leg of Lamb With North African Spices
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.read more
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Abroad
Apr 16 2009, 7:50 amRecipe: Magiritsa, Easter Lamb Soup
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.read more
Photos by Aglaia Kremezi
Abroad
Apr 8 2009, 8:06 amAlmond Recipes for a Greek Passover
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.read more
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Abroad
Apr 8 2009, 8:00 amLeonidas' Crunchy Almond Cigars
Based on syrup-drenched baklava, wonderfully simple, crunchy, almond and lemon phylo rolls.read more
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Abroad
Apr 8 2009, 8:00 amRecipe: Greek Flourless Almond Cookies
Amygdalota from the Greek island of Kea are flourless almond cookies perfect for Passover. read more
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Abroad
Apr 8 2009, 8:00 amSweet-and-Sour Green Almonds
You can make these agro-dolce, wonderfully brined pickled green almonds at home with unripe almonds.read more
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Abroad
Apr 8 2009, 8:00 amRecipe: Fresh Garlic and Almond Spread
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. read more
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Abroad
Mar 19 2009, 12:45 pmGreek Pork From a Medieval Past
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.read more
Photo by Aglaia Kremezi
Abroad
Mar 16 2009, 8:36 amIn Greece, Slaughtering the Pig
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.read more
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Aglaia Kremezi
Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the US and Greece, and teaches cooking classes for travelers who visit the island of Kea. full bio
Books by Aglaia Kremezi
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