Clockwise from top left: author Irene Matys, elies tsakistes (cracked green olives with coriander, garlic and lemon), keftedes (Cypriot meatballs) and patates antinaxtes (potatoes with olives, ...

Cypriots take food seriously, not in a formal sense, but as a cornerstone of daily life and social connection. Eating is rarely rushed and seldom treated as a purely functional act. Meals are ...

Everything that was made in the restaurant by both my yiayias [grandmothers]. Keftethes — little deep-fried meatballs — were my favourite, and I can still polish off a plateful. My maternal yiayia ...

Globe-trotting restaurant and TV chef Maria Elia has landed in the US, where she runs the new, Greek- and Californian-themed Jimmy’s at the Landing Resort & Spa in Lake Tahoe. Elia’s last book, “Full ...

Evren Senol spent the first 18 years of his life in Cyprus. But thanks to a keen mind for science and a scholarship from the United States Agency for International Development (USAID), his first trip ...