Diane has tea with Dr. Theoklis Zaoutis, a fellow Ikarian and former head of Greece's Ministry of Public Health, and they discuss the health benefits of probiotic foods for gut health. In the traditional Greek and Mediterranean diet, still followed by many Ikarians today, seasonal dishes feature naturally probiotic ingredients such as pickled vegetables, iconic Greek olives, and yogurt. Diane explores these probiotic foods and shares ways to incorporate them into everyday recipes.

Almost 100 years ago, Greeks from the shores of Asia Minor, present-day Turkey, emigrated en masse into Greece, inundating areas, among them the port of Piraeus and environs, forever changing both the flavors and music of their adopted homeland. Amid the riffs of their rebetika music, in one of the oldest tavernas in Greece, Diane tells the story of how their exodus and arrival on Greek shores brought the likes of exotic spices, luscious urbane recipes and soulful music to Greece. Back in her kitchen, she cooks up a selection of the most famous dishes these Greeks have brought to the mainland and which have become an indelible part of the culinary tapestry. Pita Kaisarias (phyllo cups with pasturma and kaseri cheese); Soutzoukakia Smyrneika (cumin-scented meatball sausages In tomato sauce); Eggplant Stuffed with Onions, Raisins and Grape Molasses.

Kalimera! That's Greek for Good Morning, and in this episode, Diane explores the varied ways to start the day with Greek-style breakfast and brunch. From Greece's unique coffee culture to the gentle herbal teas that are at once soothing and therapeutic, Diane explores the day's first sips then delves into sweet and savory regional breakfast and brunch specialties, from the islands and mainland. Finally, in a nod to modern times, she whips up a brunch cocktail classic, a Mimosa made with traditional Greek ingredients. Herbal Tea; Froutalia with Potatoes and Sausages; Greek Yogurt Pancakes with Currants and Honey; Sweet Milk Pie with Phyllo; Greek Mimosa.

Kalimera! That's Greek for Good Morning, and in this episode, Diane explores the varied ways to start the day with Greek-style breakfast and brunch. From Greece's unique coffee culture to the gentle herbal teas that are at once soothing and therapeutic, Diane explores the day's first sips then delves into sweet and savory regional breakfast and brunch specialties, from the islands and mainland. Finally, in a nod to modern times, she whips up a brunch cocktail classic, a Mimosa made with traditional Greek ingredients. Herbal Tea; Froutalia with Potatoes and Sausages; Greek Yogurt Pancakes with Currants and Honey; Sweet Milk Pie with Phyllo; Greek Mimosa.

From rustic tavernas to elegant fine dining, beans play a starring role in Greek cuisine. These humble legumes are more than just a staple; they're a superfood and the #1 ingredient linked to longevity. Diane celebrates the magic of beans with a feast that's as nourishing as it is delicious. She explores the difference between dried and canned beans; visits a vibrant shop in the heart of Athens filled with a rainbow of dried legumes; and has a chat with Dr. William Li about the science of beans, longevity, and how to make this essential plant protein a regular part of your diet. Diane also shares beautiful, satisfying bean and legume recipes that are easy to make - no matter where you live - helping you eat well and feel great.

Kalimera! That's Greek for Good Morning, and in this episode, Diane explores the varied ways to start the day with Greek-style breakfast and brunch. From Greece's unique coffee culture to the gentle herbal teas that are at once soothing and therapeutic, Diane explores the day's first sips then delves into sweet and savory regional breakfast and brunch specialties, from the islands and mainland. Finally, in a nod to modern times, she whips up a brunch cocktail classic, a Mimosa made with traditional Greek ingredients. Herbal Tea; Froutalia with Potatoes and Sausages; Greek Yogurt Pancakes with Currants and Honey; Sweet Milk Pie with Phyllo; Greek Mimosa.

Nothing speaks more to Greek cuisine and to Greece itself than the image of traditional fishing boats plying the waters of a crystal-clear blue sea. In this episode, Diane visits a local fisherman and fish taverna to learn the secrets of sustainable fish cookery. Along the way, she discovers some of the local fish and seafood that thrive as well as those that are endangered. On the dock, she makes a traditional fish soup, kakavia, with the captain. Back in her own kitchen, she cooks up a stormy sea of treats, all environmentally sound and sustainable, sharing with her American audience some of the practices we can all abide by in order to preserve our natural bounty. Taramosalata; Fish a la Spetsiota; Seafood Kritharoto (orzo risotto).

Nothing speaks more to Greek cuisine and to Greece itself than the image of traditional fishing boats plying the waters of a crystal-clear blue sea. In this episode, Diane visits a local fisherman and fish taverna to learn the secrets of sustainable fish cookery. Along the way, she discovers some of the local fish and seafood that thrive as well as those that are endangered. On the dock, she makes a traditional fish soup, kakavia, with the captain. Back in her own kitchen, she cooks up a stormy sea of treats, all environmentally sound and sustainable, sharing with her American audience some of the practices we can all abide by in order to preserve our natural bounty. Taramosalata; Fish a la Spetsiota; Seafood Kritharoto (orzo risotto).

Nothing speaks more to Greek cuisine and to Greece itself than the image of traditional fishing boats plying the waters of a crystal-clear blue sea. In this episode, Diane visits a local fisherman and fish taverna to learn the secrets of sustainable fish cookery. Along the way, she discovers some of the local fish and seafood that thrive as well as those that are endangered. On the dock, she makes a traditional fish soup, kakavia, with the captain. Back in her own kitchen, she cooks up a stormy sea of treats, all environmentally sound and sustainable, sharing with her American audience some of the practices we can all abide by in order to preserve our natural bounty. Taramosalata; Fish a la Spetsiota; Seafood Kritharoto (orzo risotto).

In Greece, they say you can learn to cook, but you're born to grill. For sure, cooking over fire is one of the most ancient ways to enjoy a whole variety of meats, fish, even vegetables. Today, we're focusing on the traditions of grilling in Greece, a hero's feast, so to speak. Even battle-hardened warriors savored the succulent smoky flavors of grilled meats to celebrate victory. In this episode, Diane visits one of the best-known Greek grill chefs to learn the secrets of cooking over fire. We will see him butchering and Diane will talk about the difference between Greek and US cuts of meat. Arugula Salad with Grilled Pears and Grilled Haloumi; Grilled Chicken Legs with Tomato-Olive Paste Barbecue Sauce; Greek Burgers.

In Greece, they say you can learn to cook, but you're born to grill. For sure, cooking over fire is one of the most ancient ways to enjoy a whole variety of meats, fish, even vegetables. Today, we're focusing on the traditions of grilling in Greece, a hero's feast, so to speak. Even battle-hardened warriors savored the succulent smoky flavors of grilled meats to celebrate victory. In this episode, Diane visits one of the best-known Greek grill chefs to learn the secrets of cooking over fire. We will see him butchering and Diane will talk about the difference between Greek and US cuts of meat. Arugula Salad with Grilled Pears and Grilled Haloumi; Grilled Chicken Legs with Tomato-Olive Paste Barbecue Sauce; Greek Burgers.

In Greece, they say you can learn to cook, but you're born to grill. For sure, cooking over fire is one of the most ancient ways to enjoy a whole variety of meats, fish, even vegetables. Today, we're focusing on the traditions of grilling in Greece, a hero's feast, so to speak. Even battle-hardened warriors savored the succulent smoky flavors of grilled meats to celebrate victory. In this episode, Diane visits one of the best-known Greek grill chefs to learn the secrets of cooking over fire. We will see him butchering and Diane will talk about the difference between Greek and US cuts of meat. Arugula Salad with Grilled Pears and Grilled Haloumi; Grilled Chicken Legs with Tomato-Olive Paste Barbecue Sauce; Greek Burgers.

Greek food is by nature the ultimate comfort food thanks to the wealth of rustic home cooking that defines the cuisine. In this episode, Diane explores specialties from the Ionian island of Zakynthos to the Aegean island of Tinos, adding her own twist with some modern comforts, too. Back in the kitchen, she makes a juicy chicken casserole, a vegetarian moussaka, whips up feta mashed potatoes, and waxes poetic about the ultimate grilled cheese -- it's Greek, of course! Zakynthos Chicken Sartsa; Artichoke Moussaka; Feta Mashed Potatoes; Spanakopita Grilled Cheese.

Greek food is by nature the ultimate comfort food thanks to the wealth of rustic home cooking that defines the cuisine. In this episode, Diane explores specialties from the Ionian island of Zakynthos to the Aegean island of Tinos, adding her own twist with some modern comforts, too. Back in the kitchen, she makes a juicy chicken casserole, a vegetarian moussaka, whips up feta mashed potatoes, and waxes poetic about the ultimate grilled cheese -- it's Greek, of course! Zakynthos Chicken Sartsa; Artichoke Moussaka; Feta Mashed Potatoes; Spanakopita Grilled Cheese.

Greek food is by nature the ultimate comfort food thanks to the wealth of rustic home cooking that defines the cuisine. In this episode, Diane explores specialties from the Ionian island of Zakynthos to the Aegean island of Tinos, adding her own twist with some modern comforts, too. Back in the kitchen, she makes a juicy chicken casserole, a vegetarian moussaka, whips up feta mashed potatoes, and waxes poetic about the ultimate grilled cheese -- it's Greek, of course! Zakynthos Chicken Sartsa; Artichoke Moussaka; Feta Mashed Potatoes; Spanakopita Grilled Cheese.

At a seaside tavern along the Attica Coast, Diane is enjoying a typical summer meal: an array of vibrant, robust mezedes and the wine most appropriate to pair with them, retsina. Greece's most famous wine has evolved from the piney, overwhelming quaff of yore to a sleek, contemporary, light, aromatic white wine made from the Savatiano grape. Diane follows the last resin tapper in Attica to the Kouvara pine forest to see how the resin that gives retsina its characteristic flavor is extracted, and delves into the ancient history of this fascinating wine. Back in the kitchen, Diane uses retsina as an ingredient in her recipes and also prepares recipes that pair well with this iconic Greek classic. Skordalia, Garlicky Dip with Potatoes and Walnuts; Beet Salad with Garlic; Shrimp Marinated with Retsina; Batter-Fried Cod for Skordalia.

At a seaside tavern along the Attica Coast, Diane is enjoying a typical summer meal: an array of vibrant, robust mezedes and the wine most appropriate to pair with them, retsina. Greece's most famous wine has evolved from the piney, overwhelming quaff of yore to a sleek, contemporary, light, aromatic white wine made from the Savatiano grape. Diane follows the last resin tapper in Attica to the Kouvara pine forest to see how the resin that gives retsina its characteristic flavor is extracted, and delves into the ancient history of this fascinating wine. Back in the kitchen, Diane uses retsina as an ingredient in her recipes and also prepares recipes that pair well with this iconic Greek classic. Skordalia, Garlicky Dip with Potatoes and Walnuts; Beet Salad with Garlic; Shrimp Marinated with Retsina; Batter-Fried Cod for Skordalia.

At a seaside tavern along the Attica Coast, Diane is enjoying a typical summer meal: an array of vibrant, robust mezedes and the wine most appropriate to pair with them, retsina. Greece's most famous wine has evolved from the piney, overwhelming quaff of yore to a sleek, contemporary, light, aromatic white wine made from the Savatiano grape. Diane follows the last resin tapper in Attica to the Kouvara pine forest to see how the resin that gives retsina its characteristic flavor is extracted, and delves into the ancient history of this fascinating wine. Back in the kitchen, Diane uses retsina as an ingredient in her recipes and also prepares recipes that pair well with this iconic Greek classic. Skordalia, Garlicky Dip with Potatoes and Walnuts; Beet Salad with Garlic; Shrimp Marinated with Retsina; Batter-Fried Cod for Skordalia.

In this love song to her adopted city, Diane explores the hip side of Athens, which tourists seldom get to see, and invites a friend and local foodie into her kitchen for a taste and talk of fascinating Athens. Under Diane's insightful guidance, we catch an insider's glimpse of everything from street art to street food, galleries to hipster bars, and life the way the locals live it in this city on the cusp of reinventing itself as one of the most exciting capitals in Europe. Nowhere is the Athens vibe more evident than in the modern but deeply rooted cuisine that defines this city's food culture today. In the kitchen, Diane pays homage to modern traditions by reinventing a few classics. She makes an easy pastitsio with wonton wrappers, gives cauliflower and feta a makeover, and, enjoys the contemporary Greek dessert that she and her friend Carolina make together. Bohemian Pastitsio; Whole Roasted Cauliflower with Feta and Honey; Mosaico, Carolina's Rocky Road No-Bake Cake.

In this love song to her adopted city, Diane explores the hip side of Athens, which tourists seldom get to see, and invites a friend and local foodie into her kitchen for a taste and talk of fascinating Athens. Under Diane's insightful guidance, we catch an insider's glimpse of everything from street art to street food, galleries to hipster bars, and life the way the locals live it in this city on the cusp of reinventing itself as one of the most exciting capitals in Europe. Nowhere is the Athens vibe more evident than in the modern but deeply rooted cuisine that defines this city's food culture today. In the kitchen, Diane pays homage to modern traditions by reinventing a few classics. She makes an easy pastitsio with wonton wrappers, gives cauliflower and feta a makeover, and, enjoys the contemporary Greek dessert that she and her friend Carolina make together. Bohemian Pastitsio; Whole Roasted Cauliflower with Feta and Honey; Mosaico, Carolina's Rocky Road No-Bake Cake.