All posts tagged: cuisine

Greece on a Plate

What does Greece taste like to the most successful Greek-origin chefs in the world? By Alexia Amvrazi Chef Michael Psilakis Award-winning chef Michael Psilakis owns the lauded Kefi, MP Taverna, The Hall at MP and Fishtag restaurants in the US for which he has received numerous accolades, including the James Beard Award and a Michelin Star. His book How To Roast A Lamb was received with great aplomb for its heartening references to comforting Greek foods and earned him several TV appearances and articles in major publications. MOST EVOCATIVE TASTE & AROMA OF GREECE: Lemon. The bright acidity it provides is the basis of why the simplicity of Greek cuisine is so brilliant. Every bite starts anew when the lemony finish cleanses the palate and prepares the taste buds to experience subtle nuances, as if it were the first bite. FAVORITE GREEK FOOD TO EAT RAW: Sea urchin, cracked on the rocks, rinsed in the ocean, with a squeeze of lemon, salt… equals heaven. IT’S WORTH DEDICATING HOURS TO COOK…: Live fire, spit-roasted lamb, embodies the …

ikarian lessons on food and life

IKARIA, Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die, is US-raised Diane Kochilas‘ latest treasure-trove of recipes about her parents’ native island. The recipes and research in the book are gathered throughout her life, but what breathes life into the book is her first-person account, her true understanding of the island’s social and cultural history and her insider’s knowledge of Ikaria’s secrets. When Kochilas first set foot on Ikaria in the early 1970’s as a 12 year-old New York kid who was “inured to sticky urban summers, insipid American food, and strict curfews” she immediately felt at home with the people,  their sense of freedom and joie de vivre and the lifestyle of the place Greeks even today call “the island of exile”. In recent history Ikaria has become wold famous since it was named as one of the Blue Zones,® a term coined by the Belgian demographer Dr. Michel Poulain, who together with Dr. Gianni Pes of the University of Sassari in Italy and Dan Buettner, author of the book The Blue Zones, have been studying the planet’s pockets of …