My Greek Table With Diane Kochilas

Diane explores historic Athens, cooking spiced roast chicken, toasted orzo pilaf, kale caesar with Greek yogurt and a phyllo ice cream sundae.

Diane explores Athens' vegan trends with a renowned chef, creating Vegan Moussaka, Galaktoboureko, and Yiouvarlakia using mushrooms and avocados.

The Athens street food scene inspires Diane to make gyro-stuffed bread, green bean salad and a Greek yogurt smoothie bowl.

In Thessaloniki, Diane discovers bougatsa secrets and boards a mussel boat. In her kitchen, she cooks Feta-Stuffed Peppers and Mussel Pilaf.

A 90-year-old woman makes athinaiki mayioneza and Diane cooks a la polita and meatloaf wrapped in grape leaves.

Diane delves into Ioannina's culinary lore, featuring unique baklava, Clay-Baked Lamb, Feta-Cheese Skillet Pie, and Clay-Tile-Baked Eel.

Diane tours Thessaloniki's Jewish past, cooking huevos haminados and merenza assada and learns about keftikas de nogada and chicken with prunes.

In Athens, Diane explores global food fusion, grecophying soba noodles and turning spanakopita into a filling for an American baked potato.

In Epirus, Diane bakes feta cheese pie over embers with a shepherding family. At home, she makes pleated feta cheese pie and chicken-phyllo pie.

Diane prepares a superfood meal: spiced carrot soup, black-eyed pea salad and Varvara dessert with wheat kernels, honey, nuts and dried fruits.

Diane hosts a stress-free dinner party with charbroiled cabbage 'steaks,' whole baked fish with leeks and Greek yogurt panna cotta.

At the fish market Diane learns seafood selection tips and cooks inspired dishes: pan-seared grouper and whole squid with spanakopita puree.

Diane hosts a dinner for artists in Exarcheia, Athens. On the menu: braised ouzo-orange octopus, zucchini-herb phyllo pie and a big bean Greek salad.