About Maria Elia

Maria Elia

Maria Elia was brought up at the stove of her Greek-Cypriot father’s restaurant in London. Her love of cooking has led her to travel the world and, as such, incorporate an eclectic range of influences into her cooking style. She earned great acclaim as head chef at Delfina’s and the Whitechapel Gallery Dining Room and is currently executive chef for Joe’s at Draycott Avenue. She’s the author of The Modern Vegetarian and Full of Flavor. @thisismariaelia

A white plate of zucchini linguine--with pasta, zucchini, garlic, capers, mint, dill, and cheese with a fork

Zucchini Linguine

This zucchini linguine is a panoply of summer abundance with summer squash and herbs crowding out the usual pasta sauce suspects. No complaints here.

  • Quick Glance
  • 30 M
  • 30 M
  • 0
A piece of pan-fried fish on top of cauliflower

Pan-Fried Fish with Cauliflower

Some would say paleo power. We say cauliflower power. Witness the caped carb crusader as an uber creamy mash and a raw salad.

  • (1)
  • 40 M
  • 1 H, 50 M
  • 2
Sage brown butter with a crispy sage leaf in a small glass.

Sage Brown Butter

If you’ve yet to heat butter ’till it turns nutty brown then dribble it over any and every thing, you’ve yet to live. Here, let us show you how.

  • (2)
  • 5 M
  • 5 M
  • 6