Aglaia & Costas' Aegean Island Kitchen
Aglaia KREMEZI, Costas MoraitisBe 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 | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 84 | Subscribers | Read | aegeanislandkitchen.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
CORRECTION on Yesterday's Post
Undoubtedly the most interesting is tripletta where oblong pieces of a simple yeasted dough with some olive oil, are shallow fried, in olive oil of course, while pulled from both sides with forks. Read more and get the recipe.
The Irresistible Fried Breads of Peloponnese
Seems to me that every bakery and fast-food place in the big and small towns of southern Peloponnese has its variation of fried bread; mostly savory, but occasionally sprinkled with sugar.
Mastic: Precious and Elusive
The mastic tree surrounded by fine, clean sand on which the precious aromatic ‘tears’ will fall.
The Last Precious Green Beans -or Shall I Call Them Peas...
Green black-eyed peas at our table, in the wonderful casserole my dear friend the potter Vicki Snyder created for us.
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Authors
The writers behind this newsletter.
Journalist, editor, author, book reader and listener... Cooking and researching Greek and Eastern Mediterranean dishes all the time. 3K+ subscribers
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