My Greek Table With Diane Kochilas

Imagine Greek cuisine sans tomato? A curious Capuchin monk in Athens planted it in the 18th century. Diane traces its path and cooks up devine dishes.

Ancient Greek staples, beans, and legumes embody edible philanthropy. Diane explores with a humanitarian group, then cooks three bean dishes.

Join Diane in Athens, from market to Ancient Agora. Explore ancient cuisine's modern relevance. Diane cooks an ancient feast with timeless ingredients.

In Athens, Diane savors yogurt with honey, then visits a Peloponnesian artisanal producer. Diane crafts versatile yogurt dishes for every meal.

Diane shares the tale of Greek immigrants from Asia Minor a century ago, enriching Greece with spices, recipes and music.

Diane delves into Greek-style breakfast and brunch, exploring regional specialties from island delights to mainland flavors.

Diane learns fish cookery secrets, makes kakavia. In her kitchen, she cooks eco-friendly treats, sharing practices for preserving our bounty.

Diane learns fire cooking secrets from a top grill chef, exploring meats and fish. She discusses Greek vs. US cuts of meat.

Diane explores comforting cuisine from Zakynthos to Tinos with modern twists. She crafts chicken casserole, veggie moussaka and feta mashed potatoes.

Diane savors a summer meal of mezedes and retsina. She explores retsina's origins in Attica's Kouvara pine forest and uses it in her kitchen recipes.

Diane explores Athens' hip side with a local foodie. In the kitchen, she reinvents classics, making pastitsio with wonton wrappers, cauliflower, and feta.

Diane explores Nemea and Argos and makes pasta and a skillet pie with a village cook. In her kitchen, it's sautéed spinach and olive oil cookies.