My Greek Table with Diane Kochilas

Diane introduces viewers to the rich and varied cuisine of the two main island groups in the Aegean: the Cyclades and the Dodecanese. A visual introduction highlights the region's most stunning vistas and In the kitchen, Diane cooks from her basket of Greek island goodies, sharing recipes from Syros, Amorgos, Rhodes and Santorini, Greece's most delicious food destinations.

Can anyone imagine Greek cuisine without the tomato? It took a curious Capuchin monk living in the Plaka section of Athens, to first plant this new-world vegetable in the 18th century. From there, the tomato spread to Santorini, and the rest is history. Diane follows the path of this most basic food, all the while cooking up some of Greece's most delectable tomato-based dishes.

Beans and legumes are among the most ancient foods in Greece. But they also provide a kind of edible philanthropy, as Diane discovers in a visit with the founder and volunteers of a humanitarian group. We discover the varieties of different Greek beans and pulses as Diane strolls through the market, then heads to her own kitchen to cook up three Greek bean dishes.

In a tour of Athens that stretches from a walk with Diane through the modern market to the Ancient Agora with Dr. John Camp. This episode explores the history of this ancient cuisine, making it delightfully relevant to our needs and tastes today. Back in the kitchen, Diane prepares an ancient feast for modern cooks, based on ingredients that have been part of this diet for thousands of years.

At a local yogurt purveyor in Athens, Diane enjoys a true Greek classic: Greek yogurt with honey. Delving into this simple pleasure leads to a small artisanal producer of Greek yogurt in the mountains of the Peloponnese. He follows the process of making yogurt. Back in the kitchen, Diane prepares scrumptious dishes that illustrate the versatility of Greek yogurt for every meal of the day.

Almost 100 years ago, Greeks from the shores of Asia Minor, present-day Turkey, immigrated to Greece, forever changing their adopted homeland. Diane tells the story of how their arrival on Greek shores brought the likes of spices, recipes and music to Greece. Back in her kitchen, she cooks up dishes these Greeks have brought to the mainland and which have become a part of the culinary tapestry.

alimera! That's Greek for Good Morning, and in this episode, Diane explores the varied ways to start the day with Greek-style breakfast and brunch. Diane explores the day's first sips then delves into sweet and savory regional breakfast and brunch specialties, from the islands and mainland. Finally she whips up a brunch cocktail classic, a Mimosa made with traditional Greek ingredients.

In this episode, Diane visits a local fisherman and fish taverna to learn the secrets of sustainable fish cookery. She discovers some of the local fish and seafood that thrive as well as those that are endangered. She makes kakavia. Back in her kitchen, she cooks up a sea of treats, all environmentally sound, sharing with practices we can all abide by in order to preserve our natural bounty.

In Greece, they say you can learn to cook, but you're born to grill. Cooking over fire is one of the most ancient ways to enjoy a whole variety of meats, fish, even vegetables. In this episode, Diane visits one of the best-known Greek grill chefs to learn the secrets of cooking over fire. We will see him butchering and Diane will talk about the difference between Greek and US cuts of meat.

Greek food is by nature the ultimate comfort food thanks to the wealth of rustic home cooking that defines the cuisine. In this episode, Diane explores specialties from the Ionian island of Zakynthos to the Aegean island of Tinos, adding her own twist with some modern comforts, too. Back in the kitchen, she makes a chicken casserole, a vegetarian moussaka, feta mashed potatoes, and grilled cheese.

At a tavern, Diane is enjoying a typical summer meal: mezedes and retsina. Diane follows the last resin tapper in Attica to the Kouvara pine forest to see how the resin that gives retsina its flavor is extracted, and delves into the history of this wine. Back in the kitchen, Diane uses retsina in her recipes and also prepares recipes that pair well with this Greek classic.

Diane explores the hip side of Athens with a local foodie, then invites her into the kitchen for a taste and talk of Athens. We catch a glimpse of the way locals live in the city. In the kitchen, Diane pays homage to modern traditions by reinventing a few classics. She makes a pastitsio with wonton wrappers, cauliflower and feta, and, enjoys the Greek dessert that she and her friend make together.

Every region of Greece has its own unique character and cuisine, today Diane visits Nemea and Argos, home to some of Greece's most famous wines and dishes. Together with a village cook, she learns to make a homemade local pasta dish and a cheesy skillet pie. Back in the kitchen, she prepares an easy sauteed spinach and orange recipe, braised pork with cabbage, and cookies made with olive oil.