Diane visits her good friend Peter, an "expert" in the art of living the ultimate "Mediterranean lifestyle." They are in his villa in Messinia, on the southwestern tip of the Peloponnese, near the renowned ancient town of Pylos and the historic Bay of Navarino. There, she discovers the good-life secrets of this rich, giving land, blanketed by olive and citrus trees and blessed with a perfect climate. The region is home to the world's first system of culinary provenance, unearthed in prehistoric clay tablets at Pylos, and fragrant with the delicious recipes of local cooks who still uphold the delicious village food traditions. She cooks with two village ladies, learning to make a luscious local pork and fig dish as well as olive-oil fried bread twists called lalangia. Back in her kitchen, inspired by the cornucopia of olive oil, oranges and other local delicacies, she cooks up a Messinian meal.Hoirino me Syka - Pork Braised with Figs; Tarta Spanaki - Spinach & Kalamata Olive Tart; Protoyiahni - Tomato Chicken Noodle Soup; Lalangia - Pencil-Thin Dough Fritters.

Diane visits her good friend Peter, an "expert" in the art of living the ultimate "Mediterranean lifestyle." They are in his villa in Messinia, on the southwestern tip of the Peloponnese, near the renowned ancient town of Pylos and the historic Bay of Navarino. There, she discovers the good-life secrets of this rich, giving land, blanketed by olive and citrus trees and blessed with a perfect climate. The region is home to the world's first system of culinary provenance, unearthed in prehistoric clay tablets at Pylos, and fragrant with the delicious recipes of local cooks who still uphold the delicious village food traditions. She cooks with two village ladies, learning to make a luscious local pork and fig dish as well as olive-oil fried bread twists called lalangia. Back in her kitchen, inspired by the cornucopia of olive oil, oranges and other local delicacies, she cooks up a Messinian meal.Hoirino me Syka - Pork Braised with Figs; Tarta Spanaki - Spinach & Kalamata Olive Tart; Protoyiahni - Tomato Chicken Noodle Soup; Lalangia - Pencil-Thin Dough Fritters.

Diane visits her good friend Peter, an "expert" in the art of living the ultimate "Mediterranean lifestyle." They are in his villa in Messinia, on the southwestern tip of the Peloponnese, near the renowned ancient town of Pylos and the historic Bay of Navarino. There, she discovers the good-life secrets of this rich, giving land, blanketed by olive and citrus trees and blessed with a perfect climate. The region is home to the world's first system of culinary provenance, unearthed in prehistoric clay tablets at Pylos, and fragrant with the delicious recipes of local cooks who still uphold the delicious village food traditions. She cooks with two village ladies, learning to make a luscious local pork and fig dish as well as olive-oil fried bread twists called lalangia. Back in her kitchen, inspired by the cornucopia of olive oil, oranges and other local delicacies, she cooks up a Messinian meal.Hoirino me Syka - Pork Braised with Figs; Tarta Spanaki - Spinach & Kalamata Olive Tart; Protoyiahni - Tomato Chicken Noodle Soup; Lalangia - Pencil-Thin Dough Fritters.

Evia, the second-largest Greek island after Crete, is a culinary wonderland hiding in plain sight, just over an hour from Athens. Diane heads to this emerald jewel in search of mushrooms and other earthly delights. There, she takes an inspiring walk with a local mushroom forager who also happens to cultivate the world's favorite edible fungi and with him cooks up one of his favorite recipes for mushrooms "kritharoto," with orzo. Evia is also home to everything from great seafood to long-standing shepherding traditions, ancient spas and snow-capped mountains. Back in her own kitchen, mushrooms, wine and a few other local specialties play out in three delectable dishes she creates, inspired by the flavors of this nearby "secret" land.Mushroom "Kritharoto" w/Orzo; Manitaria Stifado - Wild Mushroom & Onion Stew Spicy Trahana Soup w/Fresh Seafood; Kapamas - Lamb In Aromatic Tomato Sauce.

Evia, the second-largest Greek island after Crete, is a culinary wonderland hiding in plain sight, just over an hour from Athens. Diane heads to this emerald jewel in search of mushrooms and other earthly delights. There, she takes an inspiring walk with a local mushroom forager who also happens to cultivate the world's favorite edible fungi and with him cooks up one of his favorite recipes for mushrooms "kritharoto," with orzo. Evia is also home to everything from great seafood to long-standing shepherding traditions, ancient spas and snow-capped mountains. Back in her own kitchen, mushrooms, wine and a few other local specialties play out in three delectable dishes she creates, inspired by the flavors of this nearby "secret" land.Mushroom "Kritharoto" w/Orzo; Manitaria Stifado - Wild Mushroom & Onion Stew Spicy Trahana Soup w/Fresh Seafood; Kapamas - Lamb In Aromatic Tomato Sauce.

Evia, the second-largest Greek island after Crete, is a culinary wonderland hiding in plain sight, just over an hour from Athens. Diane heads to this emerald jewel in search of mushrooms and other earthly delights. There, she takes an inspiring walk with a local mushroom forager who also happens to cultivate the world's favorite edible fungi and with him cooks up one of his favorite recipes for mushrooms "kritharoto," with orzo. Evia is also home to everything from great seafood to long-standing shepherding traditions, ancient spas and snow-capped mountains. Back in her own kitchen, mushrooms, wine and a few other local specialties play out in three delectable dishes she creates, inspired by the flavors of this nearby "secret" land.Mushroom "Kritharoto" w/Orzo; Manitaria Stifado - Wild Mushroom & Onion Stew Spicy Trahana Soup w/Fresh Seafood; Kapamas - Lamb In Aromatic Tomato Sauce.

In this episode, we visit Corfu for an exploration of the island's unusual blend of Greek and Italian cooking. The Venetians ruled this lush island in the Ionian for more than 400 years and left an indelible stamp on its cuisine. To a lesser extent, so did the English, who administered the islands in the 19th century, as well as the French and Russians. Diane explores the rich, multi-faceted cuisine of Corfu, makes the Venetian-inspired tangy meat dish soffrito with a well-known local cook, learns about a simple orange salad and local Jerusalem artichokes, visits the 16th century kitchen of an old noble family, and discovers a kumquat farm for a taste of Corfu's most famous fruit. In the market she finds ouzo-infused figs wrapped in fig leaves, local fish varieties and much more. In her own kitchen, she cooks up a Corfiot storm of mixed braised greens with feta, a famed island fish stew called bourtheto (from the Italian brodetto), and a favorite from a bygone era: Venetian pastitsio, reworked for the modern cook.Soffrito - Tangy Sliced Beef in Vinegar-Parsley Sauce; Orange Salad with Hot Paprika & Olive Oil; Jerusalem Artichoke Salad; Tsigareli - Braised Greens w/Tomato & Feta Bourtheto - Garlicky Fish & Leek Stew; Venetsianiko Pastitsio.

In this episode, we visit Corfu for an exploration of the island's unusual blend of Greek and Italian cooking. The Venetians ruled this lush island in the Ionian for more than 400 years and left an indelible stamp on its cuisine. To a lesser extent, so did the English, who administered the islands in the 19th century, as well as the French and Russians. Diane explores the rich, multi-faceted cuisine of Corfu, makes the Venetian-inspired tangy meat dish soffrito with a well-known local cook, learns about a simple orange salad and local Jerusalem artichokes, visits the 16th century kitchen of an old noble family, and discovers a kumquat farm for a taste of Corfu's most famous fruit. In the market she finds ouzo-infused figs wrapped in fig leaves, local fish varieties and much more. In her own kitchen, she cooks up a Corfiot storm of mixed braised greens with feta, a famed island fish stew called bourtheto (from the Italian brodetto), and a favorite from a bygone era: Venetian pastitsio, reworked for the modern cook.Soffrito - Tangy Sliced Beef in Vinegar-Parsley Sauce; Orange Salad with Hot Paprika & Olive Oil; Jerusalem Artichoke Salad; Tsigareli - Braised Greens w/Tomato & Feta Bourtheto - Garlicky Fish & Leek Stew; Venetsianiko Pastitsio.

In this episode, we visit Corfu for an exploration of the island's unusual blend of Greek and Italian cooking. The Venetians ruled this lush island in the Ionian for more than 400 years and left an indelible stamp on its cuisine. To a lesser extent, so did the English, who administered the islands in the 19th century, as well as the French and Russians. Diane explores the rich, multi-faceted cuisine of Corfu, makes the Venetian-inspired tangy meat dish soffrito with a well-known local cook, learns about a simple orange salad and local Jerusalem artichokes, visits the 16th century kitchen of an old noble family, and discovers a kumquat farm for a taste of Corfu's most famous fruit. In the market she finds ouzo-infused figs wrapped in fig leaves, local fish varieties and much more. In her own kitchen, she cooks up a Corfiot storm of mixed braised greens with feta, a famed island fish stew called bourtheto (from the Italian brodetto), and a favorite from a bygone era: Venetian pastitsio, reworked for the modern cook.Soffrito - Tangy Sliced Beef in Vinegar-Parsley Sauce; Orange Salad with Hot Paprika & Olive Oil; Jerusalem Artichoke Salad; Tsigareli - Braised Greens w/Tomato & Feta Bourtheto - Garlicky Fish & Leek Stew; Venetsianiko Pastitsio.

Paros is the new Mykonos, or so savvy Greek travelers say. But not everyone embraces the newfound cosmopolitan aura of this sun-parched, beautiful Cycladic island. Diane sets out for Paros to find a young visionary farmer named Alkis Downward, who started out studying politics only to fall in love with dirt of the earthly kind! He has been tilling his family's land for five years and, together with his fiancee, has created a sustainable agriculture project on one of Greece's most touristed Aegean islands. In this episode, Diane discovers the sustainable food ways of Paros, and cooks up a few local specialties, including rabbit and a very traditional skate salad and air-dried mackerel. Back in her own kitchen, she prepares a Greek island meal that will make you want to sail straight to the Aegean.Lagostifado - Rabbit Stew; Salatouri - Skate Salad; Ktapodi Marinarismeno - Marinated Octopus, Dried Tomatoes & Capers; Revithosalata - Quinoa-Chickpea Salad.

Paros is the new Mykonos, or so savvy Greek travelers say. But not everyone embraces the newfound cosmopolitan aura of this sun-parched, beautiful Cycladic island. Diane sets out for Paros to find a young visionary farmer named Alkis Downward, who started out studying politics only to fall in love with dirt of the earthly kind! He has been tilling his family's land for five years and, together with his fiancee, has created a sustainable agriculture project on one of Greece's most touristed Aegean islands. In this episode, Diane discovers the sustainable food ways of Paros, and cooks up a few local specialties, including rabbit and a very traditional skate salad and air-dried mackerel. Back in her own kitchen, she prepares a Greek island meal that will make you want to sail straight to the Aegean.Lagostifado - Rabbit Stew; Salatouri - Skate Salad; Ktapodi Marinarismeno - Marinated Octopus, Dried Tomatoes & Capers; Revithosalata - Quinoa-Chickpea Salad.

Paros is the new Mykonos, or so savvy Greek travelers say. But not everyone embraces the newfound cosmopolitan aura of this sun-parched, beautiful Cycladic island. Diane sets out for Paros to find a young visionary farmer named Alkis Downward, who started out studying politics only to fall in love with dirt of the earthly kind! He has been tilling his family's land for five years and, together with his fiancee, has created a sustainable agriculture project on one of Greece's most touristed Aegean islands. In this episode, Diane discovers the sustainable food ways of Paros, and cooks up a few local specialties, including rabbit and a very traditional skate salad and air-dried mackerel. Back in her own kitchen, she prepares a Greek island meal that will make you want to sail straight to the Aegean.Lagostifado - Rabbit Stew; Salatouri - Skate Salad; Ktapodi Marinarismeno - Marinated Octopus, Dried Tomatoes & Capers; Revithosalata - Quinoa-Chickpea Salad.

Diane is back in Chios in this episode, invited by a friend to participate in a local ritual: the making of Chian firewater, called Souma, which is distilled from fermented figs. It is one of the many fruit distillations in Greece but also one of the rarest, and Diane follows the process through to the first drops, at which point...the party begins! Food and firewater go hand in hand, but not without first having made the antidote to any potential hangover, a partridge soup. In this foray through Chios's traditions, Diane also discovers some delicious desserts, all part of the table for this fun feast. Chios is for food lovers, and Diane returns to her kitchen fired up with ideas for some great island-inspired dishes. Eggplant pilaf and an aromatic meat-filled omelet are on the menu.Melitzanopilafo - Eggplant Pilaf; Avgokalamoura - Ground Meat Omelet; Rafiolia - Sweet Pumpkin Phyllo Pastries; Perdikosoupa - Partridge soup.

Diane is back in Chios in this episode, invited by a friend to participate in a local ritual: the making of Chian firewater, called Souma, which is distilled from fermented figs. It is one of the many fruit distillations in Greece but also one of the rarest, and Diane follows the process through to the first drops, at which point...the party begins! Food and firewater go hand in hand, but not without first having made the antidote to any potential hangover, a partridge soup. In this foray through Chios's traditions, Diane also discovers some delicious desserts, all part of the table for this fun feast. Chios is for food lovers, and Diane returns to her kitchen fired up with ideas for some great island-inspired dishes. Eggplant pilaf and an aromatic meat-filled omelet are on the menu.Melitzanopilafo - Eggplant Pilaf; Avgokalamoura - Ground Meat Omelet; Rafiolia - Sweet Pumpkin Phyllo Pastries; Perdikosoupa - Partridge soup.

Diane is back in Chios in this episode, invited by a friend to participate in a local ritual: the making of Chian firewater, called Souma, which is distilled from fermented figs. It is one of the many fruit distillations in Greece but also one of the rarest, and Diane follows the process through to the first drops, at which point...the party begins! Food and firewater go hand in hand, but not without first having made the antidote to any potential hangover, a partridge soup. In this foray through Chios's traditions, Diane also discovers some delicious desserts, all part of the table for this fun feast. Chios is for food lovers, and Diane returns to her kitchen fired up with ideas for some great island-inspired dishes. Eggplant pilaf and an aromatic meat-filled omelet are on the menu.Melitzanopilafo - Eggplant Pilaf; Avgokalamoura - Ground Meat Omelet; Rafiolia - Sweet Pumpkin Phyllo Pastries; Perdikosoupa - Partridge soup.

The West's most famous mythical hero, Odysseus, hailed from the Ionian island of Ithaca; tiny specks of emerald-green isles float magically in the bluest sea in Greece; the Venetians, French, English & Russians all left their mark on the Eptanisa, or Seven Islands, in the Ionian Sea between Greece and Italy. Diane visits Lefkada, the closest Ionian island, where she discovers Greece's tastiest, tenderest lentils, rosewater vinegar, and the art of local embroidery. She visits a local cook at home to learn the secrets of the local lemony cod stew. On this culinary odyssey Diane succumbs to the siren's call of flavors and history known as the Ionian Islands and in her own kitchen prepares a bevy of dishes from several of these lush, delicious lands off of Greece's western coast.Fakes - Lefkada Lentil Soup; Psari Bianco - Lemony Cod and Potatoes; Kefalonitiki Kreatopita - Cephalonia Three-Meat Pie Skordostoumbi - Zakynthos; Garlicky Eggplant; Poulenta - Ionian Polenta.

The West's most famous mythical hero, Odysseus, hailed from the Ionian island of Ithaca; tiny specks of emerald-green isles float magically in the bluest sea in Greece; the Venetians, French, English & Russians all left their mark on the Eptanisa, or Seven Islands, in the Ionian Sea between Greece and Italy. Diane visits Lefkada, the closest Ionian island, where she discovers Greece's tastiest, tenderest lentils, rosewater vinegar, and the art of local embroidery. She visits a local cook at home to learn the secrets of the local lemony cod stew. On this culinary odyssey Diane succumbs to the siren's call of flavors and history known as the Ionian Islands and in her own kitchen prepares a bevy of dishes from several of these lush, delicious lands off of Greece's western coast.Fakes - Lefkada Lentil Soup; Psari Bianco - Lemony Cod and Potatoes; Kefalonitiki Kreatopita - Cephalonia Three-Meat Pie Skordostoumbi - Zakynthos; Garlicky Eggplant; Poulenta - Ionian Polenta.