My Greek Table With Diane Kochilas
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24:59What to cook when friends come over? This is the quandary Diane encounters in this episode as she prepares a meal for a handful of her closest friends. We catch a glimpse of the thought process that goes into menu planning. On the menu: Char-Broiled Cabbage 'Steaks' with Pomegranate Seeds and Lemon Zest; Whole Baked Fish w...
24:59Diane's daughter, Kyveli, has invited a few gallerists and young artists for dinner in her studio in Exarcheia, Athens. Diane mama cooks up the perfect meal to inspire their insightful conversation. It's all about the art hub that is Athens. On the menu: Braised Ouzo-Orange Octopus, Zucchini-Herb Phyllo Pie, and a giant Be...
24:59Diane meets up with Greece's most famous chef and a famed seafood master, Lefteris Lazarou. The two go back a long way, and his path mirrors the road Greek cooking has travelled these past three decades.
24:59Diane invites a well-known dietician into her kitchen and together they prepare a deliciously healthy meal that is brimming with Greek superfoods. On the menu: a Spiced Carrot Soup Three Ways; a Black-Eyed Pea Salad with Dried Figs, Pomegranate, EVOO and Herbs; and an ancient dessert of wheat kernels, Greek honey, nuts, an...
24:59Diane visits the mountain enclave of a traditional shepherding family in Epirus and makes a feta cheese pie with layers of crisp homemade pastry that is baked the way it's been done for centuries: over embers in the ground, covered by a metal dome called a gastra. The result is a taste of heaven on earth! But her journey i...
24:59Diane ventures beyond tradition into the global world, embracing new ingredients, inspired by Athens' vibrant dining scene, and christening a whole bevy of new recipes Greek!
24:59Diane focuses on the culinary and cultural lore of Ioannina, and the outcome is a delicious confluence of earth and water: from a unique local version of baklava to hearty Clay-Baked Lamb and Thin Feta-Cheese Pancake-like pie to a truly rare Clay Tile-Baked Eel, the flavours of Ioannina and its environs will leave you pini...
24:59Diane visits the daughter of Holocaust survivors for a tour of Thessaloniki's Jewish past. Hella cooks up a few of her family's Sephardic recipes, including Huevos Haminados (slowly boiled spiced eggs) and Merenza Assada (grilled eggplant with meatballs in tomato sauce). Then Diane visits a local restaurant for a demo and ...
24:59Diane visits the kitchen of 90-year-old Eirini Pournara, who makes an Athenian classic of poached fish and vegetables with homemade mayonnaise, and a special meatloaf.
24:59In Thessaloniki, Diane explores the many influences that have shaped its unique cuisine. Along the way she learns the secrets of bougatsa, an airy, creamy phyllo pastry, with a master baker.
24:59Diane explores the street food scene of Athens and is inspired to create some of her own: gyro-stuffed baked bread, and a green bean salad with hazelnuts.
24:59So much Greek food is naturally vegan. Diane explores the fast-growing vegan trends in Athens, honing in on the transformation of meat-based Greek classics to plant-based alternatives. She welcomes the country's best-known vegan chef into her kitchen to share some of his secrets.
24:59Diane discovers the history of her historic neighborhood in the heart of central Athens with the city's most renowned urban chronicler, and cooks up a delicious Spiced Roasted Chicken with Toasted Orzo Pilaf, Kale Caesar with Greek yogurt, and a Crispy Phyllo Ice Cream Sundae with Honey, Nuts and Halva.
Season 3
24:51
24:51On the Dodecanese islands, Diane delves into some of the one-of-a-kind ingredients that characterize the local cuisine: wine-soaked cheeses, cumin-scented rusks and more!
24:51Diane visits a local cook at home to learn the secrets of the local lemony cod stew, then in her own kitchen prepares dishes from these lush lands off of Greece's western coast.
24:51Diane is back in Chios, invited by a friend to participate in a local ritual: the making of Chian firewater, which is distilled from fermented figs.
24:51Diane learns the sustainable food ways of Paros, and cooks up a few local specialties.
24:51Diane cooks up a Corfiot storm of mixed braised greens with feta, and a famed island fish stew called bourtheto.
24:43Back in her own kitchen, mushrooms, wine and a few other local specialties play out in three delectable dishes Diane creates, inspired by the flavors of a “secret” land.
24:51Diane cooks with two village ladies, learning to make a luscious local pork dish.