Name: My Greek Table with Diane Kochilas
Uploaded: 2022-05-25T23:00:29.000Z
Description: Travel with Chef and Restaurateur Diane Kochilas to the most magical places in Greece to explore the rich food culture at the heart of the Mediterranean diet, then return home to her kitchen where Diane will create inspiring Greek dishes.

Travel with Chef and Restaurateur Diane Kochilas to the most magical places in Greece to explore the rich food culture at the heart of the Mediterranean diet, then return home to her kitchen where Diane will create inspiring Greek dishes.

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Laconia is known for kalamata olives. Diane follows the famous olive from harvest to table, and then whips up a feast befitting the remarkable fruit, including Spartan Chicken. Discover how olives can transform any meal into a masterpiece.

The World's Most Famous Olive

Diane travels to her family's native island of Ikaria for some delicious, healthy cuisine. Her neighbors share their homemade wine and tea, a beekeeper introduces us to Ikarian honey, and Diane's friend joins her for a plant-based feast.

Flavors of Longevity: Ikaria

Diane reveals the ancient grains that Greek cooks love to use. Learn how to make the classic Cretan Barley Rusk (twice baked bread) called Paximadi, as well as a savory pasta dish. Also, observe how trahana can transform a dish.

Ancient Grains for Modern Cooks

Emerald green Greek extra virgin olive oil is the star of this show as we watch it flow from tree to kitchen in the stunningly preserved town of Monemvasia. Explore the diversity and beauty of one of Greece's most delectable exports.

Olive Oil for Everything

Diane reveals the vast variety and robust flavors of the festive meze tradition of small plates of vibrant food meant to be shared. In Volos, she meets up with a Meze meister, and pushes the limits of meze at a cutting-edge restaurant.

Meze Society

Enjoy a picnic in a Naoussa vineyard where one noble grape dominates the table: the local Xinomavro. Learn how this delicious wine pairs with a wide variety of Greek cuisine, and how you can incorporate it into your family's Greek menu.

A Bite of Greek Wine

Lesvos is among the most vibrant and fascinating Greek islands, where the crossroads of history is exemplified by local dishes featuring the sea's bounty, eggplant, and Ouzo. Diane gets an insider's taste with a good friend and local son.

The Lesvos Spirit

Experience the wonderful world of Greek cheeses. In Epirus, Diane follows feta cheese from its artisanal roots to modern production. We will also explore a range of other cheeses, visit a shepherd in Zagorohoria, and make farmhouse cheese.

Greek Mountain Cheeses

On the breathtaking island of Santorini, Diane picks capers, visits a vineyard known for its basket-shaped vines, and learns how to make juicy tomato fritters. Whether from land or sea, Diane reveals the intense flavors of Santorini.

Santorini: Flavors of a Volcano

Join Diane and explore the origins of the phyllo pie from New York City to the Greek countryside. We will also learn how to create Spanakopita, Messy Orange Pie, and how to use phyllo as a base for an array of savory and sweet dishes.

Life of Pie

Diane visits Crete, the birthplace of the Mediterranean Diet, where we celebrate fresh, robust food. For a glimpse of village life, a local family shares their daily routine, and we will meet a farmer with an old-fashioned technique.

Crete: Mother of the Mediterranean

Venture off the beaten path with Diane to lush Mount Pelion in search of ways to preserve nature's bounty. Sweet and savory preserves are the starting point for many of the dishes we focus on as we pay homage to an ancient Greek tradition.

The Centaur's Kitchen: Preserving Nature's Bounty

In Diane's adopted city of Athens, the food scene is timeless, groundbreaking, and sensational. From mouthwatering Souvlaki to Michelin-starred haute Greek cuisine, the amazing flavors of Athens bubble over in every pot.

Athens Rising

Diane introduces viewers to the rich and varied cuisine of the Cyclades and Dodecanese island groups. In the kitchen, Diane shares time-honored recipes from Syros, Amorgos, Rhodes, and Santorini, while weaving an aromatic story.

Aegean Cuisine

Can anyone imagine Greek cuisine without the tomato? When the tomato first arrived in Greece, it was disparaged and feared. Diane reveals the origins of this basic food while cooking some of Greece's most satisfying tomato-based dishes.

You Say Tomato, I Say Domata

Humble beans and legumes are among the most ancient foods in Greece that have helped sustain Greek civilization from prehistoric times to the present day. Diane invites us into her kitchen to cook three enticing Greek bean dishes.

Beans for Humanity

Honey, figs, olives, olive oil, cheeses, nuts, snails, and spices represent a few of the staple ingredients representative of Greek cuisine dating back to antiquity. In the kitchen, Diane creates a tempting ancient feast for modern cooks.

Ancient Greece for Modern Cooks

At a local Athenian purveyor, Diane enjoys a true Greek classic: yogurt with honey. In the mountains of the Peloponnese, we will visit an artisanal producer of Greek yogurt, and in the kitchen, Diane will illustrate yogurt's versatility.

Greek Yogurt for Breakfast, Lunch, and Dinner

A century ago, people from Asia Minor emigrated to the Greek mainland forever altering the country's culture. Join Diane as she cooks a selection of the most famous dishes that these travelers shared with their new home country.

Taste the Music: The Aromatic Cuisine of the Asia Minor Greeks

From Greece's unique coffee culture to its soothing, vibrant herbal teas, Diane explores the first sips in everyday Greek life, then delves into sweet and savory regional breakfast and brunch specialties, from the islands to the mainland.

Kalimera! Breakfast and Brunch

Nothing speaks more to Greek cuisine, and to Greece itself, than traditional fishing boats plying the waters of a crystal-blue sea. Join Diane as she visits a local fisherman and taverna to learn the secrets behind sustainable fishing.

Chewing the Sea

Cooking over fire is one of the most ancient methods of preparing food, and in Greece, they say that one can learn how to cook, but you were born to grill. Meet one of the best Greek grill chefs who shares his secrets of cooking over fire.

Lemon, Oregano, and Smoke: The Greek Grill

Greek food is by nature the ultimate comfort food thanks to the wealth of rustic home cooking that defines the cuisine. Diane explores some of these specialties stretching from the Ionian island of Zakynthos to the Aegean island of Tinos.

Greek Comforts

Made from the Savatiano grape, retsina has evolved to become a light, aromatic white wine. Accompany Diane and the last resin tapper in Attica and witness how the resin that gives retsina its characteristic flavor is extracted.

Tears of Joy - Retsina

In this love song to her adopted city, Diane explores the hip side of Athens that tourists seldom get to see. Nowhere is the Athens vibe more evident than in the modern, yet deeply rooted, cuisine that defines Athens' modern food culture.

The Athens Vibe

Nemea and Argos have their own character and cuisine, and both are home to some of Greece's most famous wines and tempting dishes. Whether in the town square with a village cook, or with Diane in her kitchen, amazing local dishes await.

Hercules Table

On a cruise to Mykonos, Diane discovers the quiet culture of its local farmers, not the dazzling side of Greece's party island. Join her as she cooks with a young chef who is breathing new life into the island's traditional recipes.

Food Secrets of Mykonos

One of the most charming aspects of Greece is the Athenian Riviera, with its gorgeous cafes, bustling nightlife, traditional fish markets, splendid yachting, and more. In her kitchen, Diane cooks three dishes inspired by Athens' Riviera.

The Athenian Riviera

Renowned for its history of marble sculpting, and home to remarkable flavors, Tinos is magical. Follow Diane as she visits a famous local marble sculptor, learns a few secrets from an old friend, and creates traditional Tinos specialties.

Tinos: Ancient Marble, Timeless Flavors

Diane meets with friend Dean Karnazes who helps her hone her running technique and shares some health tips. Together they make a simple Greek salad with local ingredients, while Diane prepares a healthy Messinian meal back in her kitchen.

The Navarino Challenge

Chios is a wealthy, relatively undiscovered, island in the Aegean Sea known for silk, citrus, and a wealth of food lore, including mastiha, an ancient superfood. Diane learns to make pasta from a local cook inspiring her to cook some more.

Tasty Teardrops and Tomatoes: Chios

Naxos is famed for the quality of its meats, its seductive array of cheeses, and its potatoes. From the Mediterranean shore Diane and Alexis travel to a remote mountain hideaway where a pair of local cooks await with a classic Naxos feast.

Naxos: Meat and Potatoes Like You've Never Had 'em

In Messinia, Diane visits with a good friend who helps her discover the secrets of this rich, giving land that is blessed with a perfect climate. The region is home to the world's first system of culinary provenance, and delicious recipes.

A Meal in Messinia

Evia is a culinary utopia, home to great seafood, a long-standing shepherding tradition, ancient spas, and snow-capped mountains. Here, Diane walks with a local mushroom expert, and is inspired to cook with some unique earthly delights.

Evia: An Island Hiding in Plain Sight

Corfu's multifaceted cuisine is influenced by a blend of cultures, including Greek Italian, English, French, and Russian. In her kitchen, Diane cooks up a Corfiot storm of mixed braised greens with feta, bourtheto stew, and pastitsio.

The Culinary Tapestry of Corfu

Diane sets out for Paros to find a young visionary farmer named Alkis Downward and his fiancée who have been tilling the Downward family land for five years and have created a successful and sustainable agriculture production facility.

Saving the Earth on Paros

On her second visit to Chios, Diane and a friend make Souma, a rare firewater distilled from fermented figs that goes hand in hand with Chian cuisine, as does partridge soup, the perfect hangover antidote. Chios is for food lovers.

Figs in a Glass

On this culinary odyssey to Lefkada, Diane discovers Greece's tastiest lentils, rosewater vinegar, and the art of embroidery. Back in her kitchen, Diane prepares a bevy of flavorful dishes that are indicative of Ionian cuisine.

An Ionian Odyssey

The Dodecanese islands represent a fascinating tapestry of customs, foods, landscapes, and history. Diane delves into the common threads and ingredients that characterize the cuisine of this unique island group in three memorable recipes.

My Greek Table with Diane Kochilas

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