Aglaia & Costas' Aegean Island Kitchen

Aglaia & Costas' Aegean Island Kitchen

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May 2025

Books and People that Inspired my Food Journeys.
In the early 1980s, as a magazine editor, I wanted to introduce my audience to authentic French cuisine, badly represented in upscale Athenian…
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Aglaia KREMEZI
3
We Love Bialys!
These delicious breads, simply topped with onion and poppyseeds, carry with them the heartbreaking history of a 'lost world,' as Mimi Sheraton described…
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Aglaia KREMEZI
1
Zucchini Revisited
Freshly harvested from the garden, our new crop inspired me to create an unusual salad. PLUS highlights of the welcome reception for this years first…
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Aglaia KREMEZI
3
The Incomparable Grape Leaves
The leaves are a perfect wrapping, while they impart a delicious flavor and aroma to dolmades, which have become part of every meze spread all over the…
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Aglaia KREMEZI
Fruit, Yogurt, and Gelatin
A 1937 Cox-Gelatin booklet brough to my mind the fruity and refreshing yogurt cream my mother used to make all the time. We didn't know then that it was…
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Aglaia KREMEZI
2

April 2025

Delicious Briani is related but quite different from the Indian Biryani
Oven-baked rice with milk, feta, peppers, and herbs is the frugal, Balkan version: a wonderful and versatile dish.
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Aglaia KREMEZI
1
Glorious Greek Easter
Our spring, four-day celebration is by far the most significant feast we collectively observe, similar to American Thanksgiving.
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Aglaia KREMEZI
A Rich and Fragrant Bread
Without eggs or butter, this Lenten (vegan) cake-like bread is a modern version of the traditional festive, Easter tsoureki.
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Aglaia KREMEZI
Wild Kéa Spring, and Fashionable Gardens
As we enjoy the carpet of multicolored flowers under our olive trees, Costas shares his thoughts about the somewhat 'unnatural' landscape of some…
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Aglaia KREMEZI
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Costas Moraitis
2

March 2025

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