Gastronomy
The Mediterranean diet in its purest form. Ancient recipes, local wines, and the ritual of the Greek table.
The Journal
The Wine Regions of Greece That France Doesn't Want You to Know
Assyrtiko, Xinomavro, Agiorgitiko — the indigenous Greek varietals that are quietly rewriting the international wine conversation. Greece has been making wine for 4,000 years. It's getting good at it.
Crete's Wild Interior: The Shepherd's Kitchen
The mountain shepherds of the Cretan interior have maintained a cuisine of radical simplicity and extraordinary quality for centuries. Lamb, cheese, wild herbs, and the wood fire — nothing more is required.
Sifnos and the Slow Pot: How One Island Changed Greek Cooking
The island of Sifnos produced more professional cooks per capita than anywhere else in Greece — and its ceramic clay pots, left in the bakery oven overnight, invented a way of cooking that defined a national cuisine.
The Perfect Greek Breakfast: A Geography of the Morning Table
There is no single Greek breakfast. There is an Athenian breakfast and a Cretan one, a bakery breakfast and a taverna one, a fast one and an infinitely slow one. All of them are correct.
Kakavia: The Fisherman's Soup That Predates Civilisation
Before there was bouillabaisse, before there was cioppino, there was kakavia — the ancient Greek fisherman's broth that is the direct ancestor of all Mediterranean fish soups.
The Olive Oil Pilgrimage: Koroneiki Pressed in Mani
The Koroneiki olive—small, bitter, brutally productive—grows in the rugged landscape of the Mani Peninsula and produces an oil that is, without argument, among the finest in the world.
The Anatomy of True Fava: A Schinoussa Secret
Forget what you know about Greek dips. On the tiny island of Schinoussa, the humble yellow split pea is elevated to an art form.
