Blog

It’s peak asparagus season, and right now Athens is full of it, hidden between the trails on Mount Hymettus and Penteli, stacked high at the markets, bundled on street corners, and showing up in almost every kitchen. The thinner, the better. This salad is a simple way to celebrate it. Crisp asparagus, sweet edamame, shaved fennel, and a bright lemon-hazelnut dressing. It's fresh, light, and ready in minutes. The kind of dish you make when the days get longer and everything s

We most associate Greek cuisine with sun drenched beachside tavernas, but up on the country’s mountainside in Zagorochoria, Epirus, when...