My Greek Table with Diane Kochilas

- Season 3

(2020)

On a cruise to Mykonos, Diane discovers the quiet culture of its local farmers, not the dazzling side of Greece's party island. Join her as she cooks with a young chef who is breathing new life into the island's traditional recipes.

One of the most charming aspects of Greece is the Athenian Riviera, with its gorgeous cafes, bustling nightlife, traditional fish markets, splendid yachting, and more. In her kitchen, Diane cooks three dishes inspired by Athens' Riviera.

Renowned for its history of marble sculpting, and home to remarkable flavors, Tinos is magical. Follow Diane as she visits a famous local marble sculptor, learns a few secrets from an old friend, and creates traditional Tinos specialties.

Diane meets with friend Dean Karnazes who helps her hone her running technique and shares some health tips. Together they make a simple Greek salad with local ingredients, while Diane prepares a healthy Messinian meal back in her kitchen.

Chios is a wealthy, relatively undiscovered, island in the Aegean Sea known for silk, citrus, and a wealth of food lore, including mastiha, an ancient superfood. Diane learns to make pasta from a local cook inspiring her to cook some more.

Naxos is famed for the quality of its meats, its seductive array of cheeses, and its potatoes. From the Mediterranean shore Diane and Alexis travel to a remote mountain hideaway where a pair of local cooks await with a classic Naxos feast.

In Messinia, Diane visits with a good friend who helps her discover the secrets of this rich, giving land that is blessed with a perfect climate. The region is home to the world's first system of culinary provenance, and delicious recipes.

Evia is a culinary utopia, home to great seafood, a long-standing shepherding tradition, ancient spas, and snow-capped mountains. Here, Diane walks with a local mushroom expert, and is inspired to cook with some unique earthly delights.

Corfu's multifaceted cuisine is influenced by a blend of cultures, including Greek Italian, English, French, and Russian. In her kitchen, Diane cooks up a Corfiot storm of mixed braised greens with feta, bourtheto stew, and pastitsio.

Diane sets out for Paros to find a young visionary farmer named Alkis Downward and his fiancee who have been tilling the Downward family land for five years and have created a successful and sustainable agriculture production facility.

On her second visit to Chios, Diane and a friend make Souma, a rare firewater distilled from fermented figs that goes hand in hand with Chian cuisine, as does partridge soup, the perfect hangover antidote. Chios is for food lovers.

On this culinary odyssey to Lefkada, Diane discovers Greece's tastiest lentils, rosewater vinegar, and the art of embroidery. Back in her kitchen, Diane prepares a bevy of flavorful dishes that are indicative of Ionian cuisine.

The Dodecanese islands represent a fascinating tapestry of customs, foods, landscapes, and history. Diane delves into the common threads and ingredients that characterize the cuisine of this unique island group in three memorable recipes.