My Greek Table With Diane Kochilas

Diane explores Laconia, home of Kalamata olives, tracing harvest to table. After processing, she creates an olive feast, transforming meals.

Diane delves into Greek ancient grains, still cherished by cooks. Discover how to infuse timeless grains into every meal.

Diane showcases Greek extra virgin olive oil in Monemvasia. Explore the beauty and diversity of this cherished Greek export.

Diane explores vibrant meze, diverse flavors. With a wine expert, she pairs spice, yogurt, cheese, seafood, and more. Enjoy the festive tradition.

Picnic at a Naoussa vineyard with the dominant Xinomavro grape. Diane finds bread, cookies, and truffles infused with this noble Greek red. Discover using Greek wine in recipes.

Diane explores Lesvos, known for its generosity and rich cuisine: sardines, eggplant dishes and ouzo. It's Aegean hospitality through food and drink.

In Epirus, grass-fed thrives with sheep and goats. Diane explores feta's journey and new cheeses. Dive into Greek cheeses for an irresistible menu.

Diane celebrates Santorini's flavors: caper picking, vineyard visits with basket-shaped vines. Enjoy tastes from field to sea on this breathtaking island.

Diane traces fillo pies from NYC to remote Greece, exploring origins. Learn to use fillo for savory and sweet dishes.

Diane explores Crete, birthplace of the Mediterranean Diet. Experience village life, from farming to cooking. Learn traditional grape leaf rolling.

Diane celebrates local produce and sweet and savory preserves in Mt. Pelion's preservation secrets: apples in syrup, pickled pistachio shoots.

In Athens, from souvlaki to haute Greek, Diane reveals the vibrant food scene. Experience the amazing flavors of the modern "ancient" city's cuisine.