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Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher and food consultant. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Greece, she is the weekly food columnist and restaurant critic for the country’s largest newspaper, Ta Nea. She has written 17 books in both English and Greek on Greek and Mediterrranean cuisine, including the award-winning The Glorious Foods of Greece. She is the owner of the Glorious Greek Kitchen cooking school on the island of Ikaria and she is consulting chef and partner at New York’s Pylos restaurant, one of the top-rated Greek restaurants in the city as well as consulting chef at Avli Restaurant in Chicago. She is also a consultant for Hellenic Gourmet, the duty free food shops at the Venizelos International Airport and around Greece, to help upgrade the store’s selection and source product. Her knowledge of Greek regional foods, wines, and culinary lore is extensive.

For years now, cooking in Greek restaurant kitchens across the United States, I have worked with legions of skilled kitchen staff, most of whom,

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Many wild things have landed in my kitchen, but none as challenging as a fox that once came my way. I was reminded of

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It stands to reason that Greece should have an endearing, if waning, tradition of highly symbolic, decorative holiday breads. In agrarian communities, long before

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Most people don't know that Greek regional cuisine is full of delicious dishes made with iconic American fall ingredients: pumpkin and other winter squashes,

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Sardines may be small in size, but they are hardly bereft of stature. All summer long, from the western coast of Greece to fishing

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During Greek Carnival -- the festive four-week period before the start of Lent -- food, fun and fantasy run amok. Pagan rituals are everywhere,

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[aside] Two years ago, Dan Buettner, author of "The Blue Zones," a book on the areas in the world where longevity is off the charts,

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  Ouch. I lost the moussaka contest! I was thrown down on the "Throwdown!" And by what? Horror of horrors, a honky-tonk rendition of the

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