My Greek Table with Diane Kochilas

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.