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FOOD
Veggies provide dishes fit for a king
Okra, green beans, aubergines, capsicums, zucchini and tomatoes are the protagonists of summer meals. Cooked in the right amount of olive oil, they constitute a number of well-loved dishes that come under the general heading in Greek cuisine of 'ladera.'
 INSIDE GASTRONOMY
more gastronomy  
FOOD
Tasty tips to enjoy mange tout
 
When buying string beans, make sure they have been freshly picked at the right stage of their growth -- that is, the seeds should just be formed -- so that they are tender and have no strings to remove from the sides.
FOOD
Humble catch not to be frowned upon
 
By Dinos Kiousis
Kakavia was the staple food of fishermen stopping in coves to take refuge from bad weather. The word is derived from “kakavi,” the copper pot that was used.
 
INTERVIEW
RICHARD GNODDE
'Greece has already found its way'
By Babis Papadimitriou
“I think the markets will support you,” says Richard Gnodde, co-chief executive officer of Goldman Sachs International and co-head of the Investment Banking Division in this interview with Kathimerini on Sunday during a recent visit to Athens.
ARCHIVE
GREEK NUTRITION
A guardian of food traditions
By Calliope Patera
Aikaterini Kamilaki-Polymerou’s specialist field is Greek nutrition, its history, recipes and cooking techniques, and she is an authority on the subject today. She is also the former director of the Hellenic Folklore Research Center.
ARCHITECTURE
HERITAGE
A Greek village on sale in Asia Minor
By Giorgos Lialios
Until 1922, Livissi was populated mainly by Greeks – 3,500 according to some sources and 6,500 according to others – who were forced to abandon hearth and home as part of the population exchanges between Greece and Turkey.
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