Diane kochilas

Greek food blogs you should follow: Diane Kochilas, My Little Expat Kitchen, Olive Tomato, Eat Yourself Greek and Cooking Economy by FT Bletsas.

Ikaria is the tribute by Diane Kochilas to the native island of her family. Sunny, dry, even dessert-like, Ikaria is a land that requires hard work and careful management of daily resources. The recipes here could stand as the core for a Mediterranean diet: “simple” food that is actually sophisticated reflecting centuries of refinement in […]

HELPFUL TIPS You might want to opt for a little grated vegan cheese over the top of your Bolognese and if you do, look for fermented vegan cheeses made with cashew milk. You can also get some of the crunch and fat feel that cheese provides with nuts. I’d be inclined to chop hazelnuts or unsalted cashews and toast them lightly before sprinkling over the Bolognese and spaghetti.

Healthy Mediterranean and Ikaria Longevity Recipes by Diane Kochilas, Host of My Greek Table on PBS, Founder of Glorious Greek Kitchen on Ikaria and The Ikaria Diet

It is called Longevity Pie because Ikaria is well known for their long lived inhabitants. Learn how to make this delicious and healthful Ikarian fillo pie by watching the video below by Diane Kochilas, a foremost authority on Greek and Ikarian cooking. Many researchers believe it is their varied plant based diet, such as this fillo pie that keeps them healthy. The use of a variety of greens in the daily meals is a central theme to the diet on the island. Diane made this video in…

The first part of a five-week trip takes in Ikaria, famous for its inhabitants’ longevity – though locals stress there’s more to the island than ripe old age • Part 2: Kalymnos

A favorite summer phyllo pie from Ikaria that's easy to make, nutritious, and delicious and a perfect example of one of the island's most important "longevity secret" -- simple, fresh food in season. To find some of the artisinal Greek products you'll need to make this, visit my online shop here, where you'll discover a host of lovingly curated Greek ingredients.

Unlike small, meatball-size chick pea fritters elsewhere in Greece and certainly a distant cry from the Egyptian falafel, the Rhodian version turns calls for big, plump filling patties. They are found, in various renditions, all over the island. Pitaroudia with chick peas are by far the national dish of Rhodes.

Mageirio, after the verb, to cook, “mageirevo,” is essentially an all-purpose summer stew, a kind of “throw-everything-in-one-pot,” dish that almost every home cook makes at least once a week, making use of everything that grows in her garden. You'll want to use great Greek olive oil and other wonderful Greek products inthis recipe. For a lovingly curated array of Greek ingredients to pair with this recipe, check out my online store here.

The Greek chef shares her insights on how to eat like the people of Blue Zone island Ikaria, whose life expectancies are really, really long.