Anneta Konstantinides
Lifestyle Correspondent at Business Insider
Lifestyle correspondent @thisisinsider. Probably talking about food or Love Island. Got a story? [email protected]
Articles
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1 day ago |
businessinsider.com | Micaela Garber |Anneta Konstantinides |Henry Blodget
2025-06-26T12:59:01Z Share Facebook Email X LinkedIn Copy link lighning bolt icon An icon in the shape of a lightning bolt. Impact Link Save Saved Read in app This story is available exclusively to Business Insider subscribers. Become an Insider and start reading now. Have an account? Log in. I learned how to make my dad's famous pastitsio, a classic Greek pasta dish.
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3 days ago |
businessinsider.com | Micaela Garber |Anneta Konstantinides |Henry Blodget
2025-06-24T12:58:03Z Share Facebook Email X LinkedIn Copy link lighning bolt icon An icon in the shape of a lightning bolt. Impact Link Save Saved Read in app This story is available exclusively to Business Insider subscribers. Become an Insider and start reading now. Have an account? Log in. I tried Gordon Ramsay's 10-minute scampi and angel hair pasta recipe.
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6 days ago |
businessinsider.de | Anneta Konstantinides
Viele trauen sich nicht, Austern zu bestellen. So macht ihr es aber wie die Experten. d3sign/Getty Images Küchenchef Aidan Owens von Herb & Sea beantwortet im Interview alle eure Fragen zu Austern. Austern von der Ostküste sind salzig und mager, wobei die Westküste euch kleinere und cremige Austern bietet.
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1 week ago |
businessinsider.com | Micaela Garber |Anneta Konstantinides |Henry Blodget
2025-06-20T13:01:01Z Share Facebook Email X LinkedIn Copy link lighning bolt icon An icon in the shape of a lightning bolt. Impact Link Save Saved Read in app This story is available exclusively to Business Insider subscribers. Become an Insider and start reading now. Have an account? Log in. My dad has been making yemista, a classic Greek dish, for as long as I can remember.
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1 week ago |
businessinsider.com | Micaela Garber |Anneta Konstantinides |Henry Blodget
For the uninitiated, oysters can be intimidating. There are different sizes, varieties, and toppings. Should you go with Blue Point or Kumamoto? Should you add mignonette or cocktail sauce? To answer all your burning questions and help you look like an expert at a seafood restaurant, we asked Aidan Owens to share his tips.
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