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 | 90 | Subscribers | Read | aegeanislandkitchen.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Our Unbelievable Anniversary!
I made a spicy lentil dish that we like to eat with pasta, loosely based on the humble leftover lentil soup, a Lebanese-inspired recipe of Linguine with Spicy Lentils and Caramelized Onions, from my Mediterranean Vegetarian Feasts.
A Most Precious Book
Illustration by David Gentleman.
Heirloom Christmas Cookies
Mastic, both tears as well as liqueur, cinnamon and plenty of nutmeg, along with two kinds of butter: ‘European’ cow’s milk butter, and also the rich, old-fashioned sheep’s milk, often called ‘the good butter,’ seldom used these days.
Appetizer Cakes for Festive Days
I chose to bake this easy appetizer cake in a round pan with a whole mostly because I wanted to serve it on the olive-wood cake stand I had ordered to our friend Panos.
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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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