Aglaia & Costas' Aegean Island Kitchen
Aglaia KREMEZIBe part of a community of people who love to travel, eat, and explore the present and past of our small but incredibly rich corner of the Mediterranean.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 33 | Subscribers | Read | aegeanislandkitchen.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Flowers in my plate!
###### I admit that the color of both the rose petal and the citrus blossom preserves is not inviting; but I urge you to trust me when I say that their taste and aroma is beguiling!
Chickpea-leavened Bread, and the Glorious Zaytinya Book
Many Greek women still believe that bread rises by divine intervention.
Cabbage Rocks!
“If I were a vegetable, I would hire cabbage’s brand manager,” writes Kim Severson, describing how “cabbage has spent an eternity as the workhorse of the stir-fry and the braise […] It never complained, even when boiled with corned beef […]...
A Traditionally Vegan Greek Feast
Tourists visiting the Acropolis on a February or March Monday morning will certainly be surprised to see the steady flow of locals, young and old, walking in the direction of Philopappou Hill, across from the Parthenon.
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Authors
The writers behind this newsletter.
Food Book writer and cooking instructor on Greek and Mediterranean cuisines more
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