#greek-cuisine

#greek-cuisine

The fact that the knives were found in the same place indicates that the people living in the Hammam Building Complex were engaged in animal husbandry.

DakaDaka is reimagining Georgian cuisine with a focus on open-fire cooking, featuring a wood-fired hearth and charcoal grill at the heart of its kitchen.

"I was looking around in different Facebook groups, and I got connected to a world schooling Facebook group, and it was all about families who basically travel with their kids, and they teach them through traveling."

Mosaico is a lively local haunt overlooking a church yard, where patrons can enjoy ouzo-meze and live Greek music while catching up on local gossip.

Athens is a place you feel, not see. The beauty and soul of the city is laced into the way of life - the small moments and exchanges that happen daily - rather than in immaculately preserved monuments, museums and high streets like those of other European capitals.

The Rio-Antirrio Bridge, with its triangular sections resembling giant sails, is the world's longest multi-span cable-stayed bridge, spanning 2,880 meters across the Rion Strait. Completed in 2004, it transformed travel between the Peloponnese and mainland Greece, reducing ferry crossing times significantly. The views from the bridge are breathtaking, offering glimpses of the indigo waters and majestic mountain ranges.

Every spring, Jews all over the world gather together to celebrate Passover, which celebrates the Exodus of the Israelites from Egypt. They read the Haggadah, the story of the Jews' escape, and eat a variety of traditional foods that make up the Seder meal.

Fifty seasons of early mornings, shared meals, familiar faces, and the kind of memories that only happen here on the North Fork. We are so grateful to be celebrating this milestone with you. Let's raise a glass to the past, the present, and all that is still to come.

Athens is a city of beautiful contradictions. Michelin-starred dining rooms share sidewalk space with decades-old taverns. Modern rooftop bars overlook 2,000-year-old monuments. Everywhere you look, the past and present converge to create an unparalleled multilayered metropolis.

Historically speaking, an osteria was a spartan, no-frills establishment where people would go to have a drink. The original osterias date all the way back to the Roman Empire. If you go to Ostia Antica or Pompeii, you find the osterias of the era. They were like bed-and-breakfasts, with rooms for rent above the dining room where people could listen to music.

Greek salads are incredibly underrated, whether you're making them at home for yourself or ordering one from your favorite local Greek spot alongside your favorite Greek dishes. A Greek-style salad is usually packed with fresh ingredients - think lettuce, red onion, Kalamata olives, cucumbers, a basic vinaigrette - and topped with the one ingredient that makes Greek salad, well, Greek salad: feta cheese. It's fatty, milky, salty, and flavorful, elevating the entire mouthfeel and giving you reason to order yours with extra on top.

In accordance with the lunar calendar, Ramadan could start as early as Tuesday this year, which falls well before the switch to daylight saving time on March 8 in the United States. This means that iftar will begin around 5:30 p.m. for most of the country for nearly three weeks, leaving a short window after work to get a comforting, nourishing meal on the table.

It'll be the first opening outside of Notting Hill for husband-and-wife team Christina Mouratoglou and Adrien Carré Mazi and Suzi Tros, both in Notting Hill, are two of the best Greek restaurants in London, and this spring, they're about to be joined by a third spot, only a little further east than W8. Owners Christina Mouratoglou and Adrien Carré have chosen Mayfair for their latest project Maza, which'll channel the spirit of a 1980s Athenian taverna.

The star of the show, the meatballs, get seasoned with a mix of crumbled feta, smoked paprika, and cumin, resulting in a tender, flavorful meatball that tastes far more complex than its trim ingredient list might suggest. The rice underneath is just as fun. Speckled with salty pistachios and plump golden raisins, and perfumed by a cardamom pod and a stray cinnamon stick, it strikes the ideal ratio of salty to sweet, contrasting with the savory meatballs.

Dynamic duo beans and greens come together again in this pantry-friendly soup. Toasted garlic, tomato paste, and smoked paprika boost store-bought vegetable stock (use a base like Better Than Bouillon for superior potency) into a rich broth. Chickpeas and Swiss chard hang on to their texture in the brew, but use whichever white beans and hearty greens speak to you.