Karpenisi Home-Cooked Meal among the Best of the Decade

December 4, 2019

NEW YORK – Mina Stone, chef-partner at Mina’s in Long Island City, was among the 38 New York chefs who described the best meals they’ve eaten in the 2010s in an article in New York Magazine’s Grub Street.

Stone, who is half-Greek and half-Jewish, told Grub Street, “My husband Alex and I were traveling through mainland Greece when we stumbled upon this strange cafe on a mountain called Karpenisi. It was brightly lit with unusual decorations, and we weren’t even sure it served food. We sat down, and the two women that worked there just started to bring out dish after dish: little potatoes, saucy meatballs, bright salads, and braised lamb in parchment. At the end, they brought out this orange pie, portokalopita, and it was the most delicious thing I had ever tried. The woman wrote the recipe down for me on a napkin. It was so generous and easy — I’ve been making the recipe ever since.”


The high quality products of Epirus make the region a great destination for gastronomic tourism.

Top Stories

General News

FALMOUTH, MA – The police in Falmouth have identified the victim in an accident involving a car plunging into the ocean on February 20, NBC10 Boston reported.

General News

NEW YORK – Meropi Kyriacou, the new Principal of The Cathedral School in Manhattan, was honored as The National Herald’s Educator of the Year.

General News

PHILADELPHIA – The Federation of Hellenic Societies of Philadelphia and Greater Delaware Valley announced that the Evzones, the Presidential Guard of Greece will be participating in the Philadelphia Greek Independence Day Parade on March 20.


TNΗ’s Happenings of the Week by Eraklis Diamataris

NEW YORK – The National Herald’s Happenings of the Week as have been reported at the print and digital editions of TNH and presented by the TNH Editor Eraklis Diamataris.

Enter your email address to subscribe

Provide your email address to subscribe. For e.g. abc@xyz.com

You may unsubscribe at any time using the link in our newsletter.