My Greek Table with Diane Kochilas

- Season 2

(2019)

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.