Diane kochilas

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 […]

Try this eggplant casserole recipe by Diane Kochilas, award-winning author of 18 cookbooks and the host of the PBS show “My Greek Table”.

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

Giouvarlakia (sometimes spelled Yiouvarlakia) is a classic Greek comfort food traditionally prepared with ground meat and rice shaped into little balls, cooked in broth, and mixed with avgolemono, the Greek egg-lemon sauce. It’s both a Greek soup and a Greek meatball recipe in one! But in this version, mushrooms and avocado replace the meat and egg, respectively and the result is a vegan masterpiece! Nikos Gaitanos, a Greek vegan chef who works in Athens, created this “vegan meatball”…

Lentils have it all: They are one of the world's healthiest foods and also one its most versatile, pairing beautifully with so many dfferent vegetables, herbs and spices. They are a great source of fiber, protein, and a whole range of minerals, especially phosphate, copper and iron. On Ikaria they were and still are a staple food, richly woven into the longevity diet of these islanders. This salad may be served warm or at room temperature. To find some of the artisinal Greek products you'll…

Giant beans, aka gigantes (GHEE-ghan-tez), are a classic Greek ingredient and popular in Greek recipes from every part of the country. This Greek bean recipe is inspired by the delicious traditions of Messinia, in the Peloponnese, where beans and greens are often cooked together with a generous amount of local extra virgin Greek olive oil, in healthy Greek recipes everyone loves.

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.

This Greek recipe for garlicky baked eggplant is a traditional dish of the Ionian islands and a perfect example of great Mediterranean Diet vegetable cookery. The characteristic sweet-sour flavor imparted by the use of vinegar in the sauce is a local favorite. It’s a wonderful plant-based Greek recipe, one of the most delicious in the whole range of Greek vegetarian dishes.

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…

In the summer gardens of Ikaria, the island of longevity, zucchini prevails! This local Ikaria recipe for zucchini fritters is one of the most popular Greek summer recipes on the island. Serve it with Greek yogurt or tzatziki, and sip a little Greek ouzo for pleasure, too!