STONE: I just learned something from you, which is that I have a deeply-seated hangup with eggs from my family that does not belong to myself at all. And I should just use more eggs. SEDARIS: See? I’m here to help.
and fellow olive oil enthusiast, who she sat down with for a conversation on all things Greek—from the best feta in New York to the subtleties of Hellenic hospitality.AMY SEDARIS: Hey, Mina. You look really nice. What’s that behind you? I love your little knife rack. And cookbooks. That looks cute. This is your kitchen, I assume.STONE: And that [painting] is the view from my grandma’s living room, which was outside, in Greece.
SEDARIS: We went to Greek church, the one on 74th Street. My brother, David [Sedaris], said, “Do you want to go to the service on Christmas Eve?” And we were all like, “What?” We were always made to go to church. But it’s so different from our church. It put our church to shame. I don’t know the name of it, but it’s a megachurch. You know the one?SEDARIS: It was thrilling. In North Carolina, ours almost looks like a high school production of something, a little bit tattered.
SEDARIS: Do you have any favorite Greek restaurants in the city? I haven’t found the perfect Greek restaurant. STONE: I never make Greek potatoes either. I think that I failed too many times. It is a really delicious thing when you have it, and it’s really lemony and salty, soaking up some sort of animal broth.
STONE: I’ll tell you that I didn’t name it. My husband did. Because he was like, “I want it to feel like a Greek mom’s restaurant.” It’s a taverna, like the one I just told you in Astoria. It’s just named after the mom, or the dad, or whoever, and it’s like you’re home.STONE: My grandma passed away four years ago, but we were really close. And when I would go visit her in Aegina I would rent a car, and she’d get so excited and she would call me her chauffeur.
STONE: Funny you bring this up, I realized just recently that I do have some thoughts on it. Wait, what are yours? SEDARIS: Oh, interesting. We roast the chicken. We don’t put it in the soup, and we use orzo, I want to say three eggs, and chicken broth. My brother’s boyfriend can whip the egg whites, but I use a mixer. That’s how I get it frothy.SEDARIS: Yeah, but it’s still brothy. It’s not super thick. Unless maybe two days later you can see it thicken up, especially with the orzo in there. And then we serve the chicken on the side, where you can put it in the soup.
SEDARIS: For me, the hard part was, first, my books aren’t going to teach you how to do everything. I’ll be like, “Take a roasted chicken.” I’m not going to teach you how to roast a chicken. But a lot of it was still describing, like, cutting a potato. It hurt my brain to describe techniques. You just figure it out.
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