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 […]

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…

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…

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.

If you're a fan of the Mediterranean Diet or want to learn more about diets in a Blue Zone, these recipes and tips from Ikaria are for you.

Diane visits Epirus and makes feta cheese pie with a traditional sheparding family.

This is just about the simplest dish to make with trahana, yet I find it incredibly satisfying and refreshing. I like it both hot and cold; it is cooling on a hot summer day and comforting on a cool one (we were in the middle of a bad heat wave when I was testing this week’s recipes). The soup is adapted from a recipe in Diane Kochilas’s new cookbook: “Ikaria: Lessons on Food, Life, and Longevity From the Greek Island Where People Forget to Die.” My favorite herb to use with the soup is…

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!