It was sometime in the early 1980’s. I was in my late 20s and doing postgraduate work in the United
Continue readingDeconstructed Green Beans (Haricot vert) Yahni – Αποδομημενα φασολακια γιαχνι
Green beans (haricot vert) “yahni” is one of the most delicious dishes during the Greek Summer. Today I cook the
Continue readingDr. Nikolaos G. Mavris – Δρ. Νικόλαος Γ. Μαυρής
Ο Νικολαος Μαυρης ηταν ο νονος μου. Τον εχω στην καρδια μου και ενθυμουμαι πολυ καλα τις συναντησεις μας. Επισης
Continue readingDeath and the Maiden: from Munch to Abramovic
Some time ago I wrote about one of the most stunning and moving themes in the work of Edward Munch: The
Continue readingSardines fried in a tomato skin batter – Σαρδελλες τηγανητες σε κουρκουτι με φλουδα ντοματας
“A fresh sardine is better than stale lobster” Feran Adria, Celebrity Chef. Today’s recipe is the result of inspiration. I
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Casa sul Mare / House by the Sea – a poem by Eugenio Montale
Casa sul Mare is a wonderful poem from Montale’s collection ” Ossi di seppia (“Cuttlefish Bones”), which appeared in 1925.
Continue readingVine leafs stuffed with minced beef, served on a bed of spicy yogourt and sprinkled with chopped pastirma – Αμπελοφυλλα γεμιστα με βοδινο κυμα, σερβιρισμενα με καυτερο γιαουρτι και παστουρμα
Today’s dish is a variance of a classic: vine leafs stuffed with minced beef. Before I proceed with the dish,
Continue readingFrom Geneva to Chicago and back by train: my Photos (1) and George Santayana’s (2) Philosophy of Travel
What is life but a form of motion and a journey through a foreign world? Compared with the emigrant the
Continue readingPanathinaeos Paintings III: Boats
My good friend Elaine reminded me that I have no comprehensive collection of my paintings on the web, and so
Continue readingBacalao confit with zucchini sticks and garlic – Μπακαλιαρος κονφι με τηγανητα κολοκυθια και σκορδο
Today’s dish is a combination of some of my most favourite ingredients. First of all, bacalao. In spite of the
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