Gaia Magazine
Spaghetti alle vongole
Clams, a lidded pan and a few minutes of heat. The clams make their own sauce; olive oil and a splash of pasta water bring it together.
4 minute read
The Olive Oil Guide
How to Actually Taste Olive Oil
Cook this week
Simple dishes built around good olive oil.
Top stories
Who we are
Gaia Magazine is where Gaia Iluka writes about the table: what we cook, where our olive oil comes from, and the people and places of Samos.
Written by Cootje Kila, Merel Thot, Max Thot
By the numbers
- Stories
- 19
- Recipes
- 7
- Writers
- 3
The Letter
Stories from Samos, a few times a year
A handful of letters a year: what is ripening, what is being cooked, and the occasional recipe worth interrupting your week for.
Every story
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RecipesSpaghetti alle vongole
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The Olive Oil GuideBefore the Coffee
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Cooking With Olive OilThe Last Thing You Add
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The Mediterranean WaySamos, My Second Home
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The Mediterranean WayOne Table Under an Old Tree
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The Mediterranean WaySamos, Finally
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At the Chef's TableFounders interview
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RecipesFried eggs in olive oil
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RecipesCrispy lemon potatoes
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RecipesAglio e olio
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The Mediterranean WayThe Art of Doing Nothing
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The Mediterranean WayThe Sunday Table
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Cooking With Olive OilSpring at the Table
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The Olive Oil GuideHow to Actually Taste Olive Oil
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The Mediterranean WayThe World’s Best Diet Isn’t a Diet
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The Mediterranean WayWhy olive oil is the heart of Mediterranean living
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RecipesPinsa Romana with Ham
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RecipesSicilian Prawn Pasta
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RecipesEggplant parmigiana
