If you want to live as long as the inhabitants of Ikaria, whom Dan Buettner wrote about in this Sunday’s magazine, you might want to start by eating like one. Don’t be daunted by their habit of walking out into the fields and returning with what Buettner describes as “handfuls of weedlike greens.” Unless you are an extreme urban forager or Dan Barber , it’s not necessary. There’s nothing here that isn’t in the supermarket or your local farmers’ market.
And don’t forget the wine! (For the flavonoids, of course.) Though Ikarian wine is hard to find in the United States, consider rounding out the meal with a good red like Frank Cornelissen’s from Mount Etna, which was recently called “some of the most natural in the world” in our Oct. 14 Food & Drink issue.
Make sure to stay up late and take naps after lunch, too.
Here are three recipes by Athina Mazari, the cook at Thea Parikos’s Inn in Nas, Ikaria.