a collection of guides highlighting the year-round appeal of Greece’s most popular destinations, courtesy of our favorite local tastemakers. In this edition, we speak to food writer and author
Whenever I’m feeling disconnected from myself or from
—the place my mother’s family is from and whose traditions I grew up with—I muster up the energy to make a comforting Greek meal. But, whether it’s my yia yia’s old-school-style avgolemono soup, my mom’s traditional pastitsio, or my thea’s Americanized spanakopita, the
is rarely ever already written down. As with so many other cultures’ time-tested family dishes, they’re usually passed on by doing; surmising how many box grater’s-worth of tomatoes you’ll need or eyeballing the number of glugs of olive oil to add.
Enter Anastasia Miari, a food writer and author who has spent the better part of a decade traveling all over the
to document not only Greek recipes but create an extensive, photographic encyclopedia of the
octo- and septuagenarians (and their often-remote villages) who passed those very dishes—and their way of life—to younger generations. Nowadays, when I want to try a new or lighter Greek dish than the handful of rib-sticking ones I know, I crack open my stained copy of
, Miari’s first cookbook. Better yet, when I want to explore the cuisine of the broader region—Moroccan tajin, Turkish breakfast, Sicilian pasta—there’s now also her newer iteration,
Sursă: https://www.cntraveler.com/story/corfu-greece-off-season-food-author-anastasia-miari
