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MY GREEK TABLE WITH DIANE KOCHILAS

Thursday, June 21st

8:00am on
Runtime: 00:26:46
Widescreen

The Centaur's Kitchen: Preserving Nature's Bounty

Diane goes off the beaten path to lush Mount Pelion in Central Greece in search of ways to preserve nature's incredible bounty. Preserves of every kind are the starting point for so many dishes here, from whole apples and almonds put up in sugar syrup to wild pistachio shoots pickled in vinegar. With a bunch of pickled sweet red peppers in hand, Diane makes a hearty local sausage-pepper dish. A foraging escapade inspires a fabulous dish of eggs cooked inside a bed of greens. And, finally, the rainbow of fruit preserves called spoon sweets leads to a delicious cherry-preserve and Greek-yogurt mousse that's one of those desserts easy to describe as deceptively light. Discover the Greek tradition of sweet and savory preserves that pays homage to Greece's incredible produce. Whole apple preserves; Pan-fried fiddlehead ferns; Spetsofai, sausage and peppers; Eggs in a hole, cooked in greens; Sour cherry Greek yogurt mousse.

2:00pm on
Runtime: 00:26:46
Widescreen

The Centaur's Kitchen: Preserving Nature's Bounty

Diane goes off the beaten path to lush Mount Pelion in Central Greece in search of ways to preserve nature's incredible bounty. Preserves of every kind are the starting point for so many dishes here, from whole apples and almonds put up in sugar syrup to wild pistachio shoots pickled in vinegar. With a bunch of pickled sweet red peppers in hand, Diane makes a hearty local sausage-pepper dish. A foraging escapade inspires a fabulous dish of eggs cooked inside a bed of greens. And, finally, the rainbow of fruit preserves called spoon sweets leads to a delicious cherry-preserve and Greek-yogurt mousse that's one of those desserts easy to describe as deceptively light. Discover the Greek tradition of sweet and savory preserves that pays homage to Greece's incredible produce. Whole apple preserves; Pan-fried fiddlehead ferns; Spetsofai, sausage and peppers; Eggs in a hole, cooked in greens; Sour cherry Greek yogurt mousse.

Saturday, June 23rd

11:00am on
Runtime: 00:26:46
Widescreen

Athens Rising

In Diane's adopted city of Athens, the food scene has everything to offer, from mouthwatering souvlaki to Michelin-starred haute Greek. In this insider's taste of the Greek capital, the amazing flavors of a bustling modern "ancient" city bubble over in every pot. A stop at one of Diane's favorite souvlaki joints is countered by a visit to one of the city's most cutting-edge restaurants for Greek salad "sorbet" and a stuffed grape leaf that looks like an architect's fantasy. Back in the kitchen, Diane's recipes are decidedly more down to earth, including a traditional Greek salad; homemade street food in the form of a crunchy, irresistible batter-fried cod pita wrap draped in Greek yogurt tartar; and the ultimate Greek classic, avgolemono chicken soup. Experience Athens like never before, through its timeless and groundbreaking cuisine. Greek salad; Crispy cod pita wrap with yogurt tartar sauce; Classic avgolemono chicken soup.

Thursday, June 28th

8:00am on
Runtime: 00:26:46
Widescreen

Athens Rising

In Diane's adopted city of Athens, the food scene has everything to offer, from mouthwatering souvlaki to Michelin-starred haute Greek. In this insider's taste of the Greek capital, the amazing flavors of a bustling modern "ancient" city bubble over in every pot. A stop at one of Diane's favorite souvlaki joints is countered by a visit to one of the city's most cutting-edge restaurants for Greek salad "sorbet" and a stuffed grape leaf that looks like an architect's fantasy. Back in the kitchen, Diane's recipes are decidedly more down to earth, including a traditional Greek salad; homemade street food in the form of a crunchy, irresistible batter-fried cod pita wrap draped in Greek yogurt tartar; and the ultimate Greek classic, avgolemono chicken soup. Experience Athens like never before, through its timeless and groundbreaking cuisine. Greek salad; Crispy cod pita wrap with yogurt tartar sauce; Classic avgolemono chicken soup.

2:00pm on
Runtime: 00:26:46
Widescreen

Athens Rising

In Diane's adopted city of Athens, the food scene has everything to offer, from mouthwatering souvlaki to Michelin-starred haute Greek. In this insider's taste of the Greek capital, the amazing flavors of a bustling modern "ancient" city bubble over in every pot. A stop at one of Diane's favorite souvlaki joints is countered by a visit to one of the city's most cutting-edge restaurants for Greek salad "sorbet" and a stuffed grape leaf that looks like an architect's fantasy. Back in the kitchen, Diane's recipes are decidedly more down to earth, including a traditional Greek salad; homemade street food in the form of a crunchy, irresistible batter-fried cod pita wrap draped in Greek yogurt tartar; and the ultimate Greek classic, avgolemono chicken soup. Experience Athens like never before, through its timeless and groundbreaking cuisine. Greek salad; Crispy cod pita wrap with yogurt tartar sauce; Classic avgolemono chicken soup.

Saturday, July 14th

6:30am on
Runtime: 00:26:46
Widescreen

Flavors of Longevity - Ikaria

Diane travels to her family's native island of Ikaria, where locals are 10 times more likely to live to 100 than Americans. Diane's young 85-year-old neighbors share homemade wine and a lesson in making wild herb teas. A beekeeper reveals the honey that is one of the secrets to Ikarians' renowned longevity. Diane's friend Eleni joins her to cook a hearty one-pot summer vegetable stew and savor a rich, plant-based feast. Discover the spirit of Ikaria, which leaves no place for anxiety or life by the clock, but plenty of time for an impromptu dance and a feast for the senses that's healthy as can be. Enjoy the deliciously simple and wonderfully healthy cuisine of Ikaria. Longevity greens pies; Chickpeas baked with vegetables, herbs and honey; Soufico, a sumptuous eggplant casserole.

6:30pm on
Runtime: 00:26:46
Widescreen

Flavors of Longevity - Ikaria

Diane travels to her family's native island of Ikaria, where locals are 10 times more likely to live to 100 than Americans. Diane's young 85-year-old neighbors share homemade wine and a lesson in making wild herb teas. A beekeeper reveals the honey that is one of the secrets to Ikarians' renowned longevity. Diane's friend Eleni joins her to cook a hearty one-pot summer vegetable stew and savor a rich, plant-based feast. Discover the spirit of Ikaria, which leaves no place for anxiety or life by the clock, but plenty of time for an impromptu dance and a feast for the senses that's healthy as can be. Enjoy the deliciously simple and wonderfully healthy cuisine of Ikaria. Longevity greens pies; Chickpeas baked with vegetables, herbs and honey; Soufico, a sumptuous eggplant casserole.

Sunday, July 15th

12:30pm on
Runtime: 00:26:46
Widescreen

Flavors of Longevity - Ikaria

Diane travels to her family's native island of Ikaria, where locals are 10 times more likely to live to 100 than Americans. Diane's young 85-year-old neighbors share homemade wine and a lesson in making wild herb teas. A beekeeper reveals the honey that is one of the secrets to Ikarians' renowned longevity. Diane's friend Eleni joins her to cook a hearty one-pot summer vegetable stew and savor a rich, plant-based feast. Discover the spirit of Ikaria, which leaves no place for anxiety or life by the clock, but plenty of time for an impromptu dance and a feast for the senses that's healthy as can be. Enjoy the deliciously simple and wonderfully healthy cuisine of Ikaria. Longevity greens pies; Chickpeas baked with vegetables, herbs and honey; Soufico, a sumptuous eggplant casserole.

Wednesday, July 18th

7:00pm on
Runtime: 00:26:46
Widescreen

The World's Most Famous Olive

Diane visits a small village in Laconia, the Peloponnese, where the famous Kalamata olive is cultivated, to follow the famous olive from harvest to table. After a chilly day of collecting, scoring, and processing the ripened fruits, Diane heads to the kitchen to whip up an olive feast. First up, a dish fit for a Greek hero, Spartan chicken, with those celebrated olives, tomatoes and feta cheese. Next, Diane shows the simple pleasures of cooking olives with oranges in an easy, elegant appetizer. The olive story doesn't end there, of course. There's a delectably spicy cuttlefish and olive dish she cooks up with an olive farmer, and a scrambled eggs-and-olives recipe to turn any light lunch or brunch into a Greek feast. Find out how olives can transform any meal into a masterpiece. Spartan chicken; Sauteed olives & oranges; Spicy cuttlefish with olives and wild greens; Kayianas, scrambled eggs with tomatoes and olives.

Thursday, July 19th

12:30am on
Runtime: 00:26:46
Widescreen

The World's Most Famous Olive

Diane visits a small village in Laconia, the Peloponnese, where the famous Kalamata olive is cultivated, to follow the famous olive from harvest to table. After a chilly day of collecting, scoring, and processing the ripened fruits, Diane heads to the kitchen to whip up an olive feast. First up, a dish fit for a Greek hero, Spartan chicken, with those celebrated olives, tomatoes and feta cheese. Next, Diane shows the simple pleasures of cooking olives with oranges in an easy, elegant appetizer. The olive story doesn't end there, of course. There's a delectably spicy cuttlefish and olive dish she cooks up with an olive farmer, and a scrambled eggs-and-olives recipe to turn any light lunch or brunch into a Greek feast. Find out how olives can transform any meal into a masterpiece. Spartan chicken; Sauteed olives & oranges; Spicy cuttlefish with olives and wild greens; Kayianas, scrambled eggs with tomatoes and olives.

Sunday, July 22nd

7:00pm on
Runtime: 00:26:46
Widescreen

Flavors of Longevity - Ikaria

Diane travels to her family's native island of Ikaria, where locals are 10 times more likely to live to 100 than Americans. Diane's young 85-year-old neighbors share homemade wine and a lesson in making wild herb teas. A beekeeper reveals the honey that is one of the secrets to Ikarians' renowned longevity. Diane's friend Eleni joins her to cook a hearty one-pot summer vegetable stew and savor a rich, plant-based feast. Discover the spirit of Ikaria, which leaves no place for anxiety or life by the clock, but plenty of time for an impromptu dance and a feast for the senses that's healthy as can be. Enjoy the deliciously simple and wonderfully healthy cuisine of Ikaria. Longevity greens pies; Chickpeas baked with vegetables, herbs and honey; Soufico, a sumptuous eggplant casserole.

Monday, July 23rd

12:30am on
Runtime: 00:26:46
Widescreen

Flavors of Longevity - Ikaria

Diane travels to her family's native island of Ikaria, where locals are 10 times more likely to live to 100 than Americans. Diane's young 85-year-old neighbors share homemade wine and a lesson in making wild herb teas. A beekeeper reveals the honey that is one of the secrets to Ikarians' renowned longevity. Diane's friend Eleni joins her to cook a hearty one-pot summer vegetable stew and savor a rich, plant-based feast. Discover the spirit of Ikaria, which leaves no place for anxiety or life by the clock, but plenty of time for an impromptu dance and a feast for the senses that's healthy as can be. Enjoy the deliciously simple and wonderfully healthy cuisine of Ikaria. Longevity greens pies; Chickpeas baked with vegetables, herbs and honey; Soufico, a sumptuous eggplant casserole.

Wednesday, July 25th

7:00pm on
Runtime: 00:26:46
Widescreen

Ancient Grains for Modern Cooks

Diane explores the ancient grains that Greek cooks still love to use. A hearty, soul-satisfying breakfast grain called hondros, or cracked wheat, gives a great start to the day. Fresh vegetables, green apples and mint add a pop of freshness to an easy bread salad made with a classic Cretan barley rusk called dako or paximadi. Pasta tossed with Greek yogurt and half a dozen fresh herbs provides instant comfort with a taste that's quintessentially Greek. Finally, trahana, an unusual grain product made with milk and dried in the sun, turns a simple braised eggplant dish into something exotic and irresistible. Learn how to incorporate timeless ancient grains into every meal of the day. Paximadia, bread rusks; Dako, Cretan bread salad with tomatoes, green apples & herbs; Pasta tossed with Greek yogurt and herbs; Bulgur pilaf with roasted sea bass; Eggplant braised with trahana.

Thursday, July 26th

12:30am on
Runtime: 00:26:46
Widescreen

Ancient Grains for Modern Cooks

Diane explores the ancient grains that Greek cooks still love to use. A hearty, soul-satisfying breakfast grain called hondros, or cracked wheat, gives a great start to the day. Fresh vegetables, green apples and mint add a pop of freshness to an easy bread salad made with a classic Cretan barley rusk called dako or paximadi. Pasta tossed with Greek yogurt and half a dozen fresh herbs provides instant comfort with a taste that's quintessentially Greek. Finally, trahana, an unusual grain product made with milk and dried in the sun, turns a simple braised eggplant dish into something exotic and irresistible. Learn how to incorporate timeless ancient grains into every meal of the day. Paximadia, bread rusks; Dako, Cretan bread salad with tomatoes, green apples & herbs; Pasta tossed with Greek yogurt and herbs; Bulgur pilaf with roasted sea bass; Eggplant braised with trahana.

Sunday, July 29th

7:00pm on
Runtime: 00:26:46
Widescreen

Olive Oil Everything

Emerald green Greek extra virgin olive oil is the star of this show, as it flows from tree to kitchen with a stop in between at the massage table. Diane goes on a journey to the stunningly preserved town of Monemvasia in the Peloponnese. Greece's liquid gold transforms a simple vegetable medley into a luscious dish and slips between the folds of billowy rice and greens in a succulent pilaf spiked with a squeeze of lemon juice. Olive oil gives dessert a distinct character too. It's a primary ingredient in Halva, an earthy pudding-like creation spiked with dried fruits, orange zest and nuts. Explore the diversity and beauty of one of Greece's most delectable exports. Saitia, greens pancake; Briam, roasted vegetable casserole; Hortorizo, comforting greens and rice; Halva, orange-spiced semolina pudding cake with dried fruits and nuts.

Monday, July 30th

12:30am on
Runtime: 00:26:46
Widescreen

Olive Oil Everything

Emerald green Greek extra virgin olive oil is the star of this show, as it flows from tree to kitchen with a stop in between at the massage table. Diane goes on a journey to the stunningly preserved town of Monemvasia in the Peloponnese. Greece's liquid gold transforms a simple vegetable medley into a luscious dish and slips between the folds of billowy rice and greens in a succulent pilaf spiked with a squeeze of lemon juice. Olive oil gives dessert a distinct character too. It's a primary ingredient in Halva, an earthy pudding-like creation spiked with dried fruits, orange zest and nuts. Explore the diversity and beauty of one of Greece's most delectable exports. Saitia, greens pancake; Briam, roasted vegetable casserole; Hortorizo, comforting greens and rice; Halva, orange-spiced semolina pudding cake with dried fruits and nuts.