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MY GREEK TABLE WITH DIANE KOCHILAS

Monday, August 3rd

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

Tinos: Ancient Marble, Timeless Flavors

Within almost swimming distance of Mykonos, the small neighboring island of Tinos couldn't be more different. Renowned for its tradition of marble sculpting and home to some of the most... marvelous...flavors in the Aegean, Tinos is magical. Diane visits a famous local marble sculptor and segues into the island's own sculpted landscape en route to visit an old friend and great cook, where she learns the secrets of pinched sweet cheese cakes, ancient sesame-honey confections and more. Back in her own kitchen, she creates a luscious Tinos-style artichoke bread pudding and red mullet in caper sauce, both Tinos traditional specialties. Anginaropita - Artichoke Bread Pudding; Barbounia me Kapari - Red Mullet w/Capers & Tomatoes; Tsimbites - Pinched Cheese Cakes; Pasteli - Sesame-Honey Confection.

8:30pm on
Runtime: 00:26:46
Widescreen

Tinos: Ancient Marble, Timeless Flavors

Within almost swimming distance of Mykonos, the small neighboring island of Tinos couldn't be more different. Renowned for its tradition of marble sculpting and home to some of the most... marvelous...flavors in the Aegean, Tinos is magical. Diane visits a famous local marble sculptor and segues into the island's own sculpted landscape en route to visit an old friend and great cook, where she learns the secrets of pinched sweet cheese cakes, ancient sesame-honey confections and more. Back in her own kitchen, she creates a luscious Tinos-style artichoke bread pudding and red mullet in caper sauce, both Tinos traditional specialties. Anginaropita - Artichoke Bread Pudding; Barbounia me Kapari - Red Mullet w/Capers & Tomatoes; Tsimbites - Pinched Cheese Cakes; Pasteli - Sesame-Honey Confection.

Tuesday, August 4th

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

Tinos: Ancient Marble, Timeless Flavors

Within almost swimming distance of Mykonos, the small neighboring island of Tinos couldn't be more different. Renowned for its tradition of marble sculpting and home to some of the most... marvelous...flavors in the Aegean, Tinos is magical. Diane visits a famous local marble sculptor and segues into the island's own sculpted landscape en route to visit an old friend and great cook, where she learns the secrets of pinched sweet cheese cakes, ancient sesame-honey confections and more. Back in her own kitchen, she creates a luscious Tinos-style artichoke bread pudding and red mullet in caper sauce, both Tinos traditional specialties. Anginaropita - Artichoke Bread Pudding; Barbounia me Kapari - Red Mullet w/Capers & Tomatoes; Tsimbites - Pinched Cheese Cakes; Pasteli - Sesame-Honey Confection.

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

The Navarino Challenge

In this episode, Diane meets up with ultramarathoner and friend Dean Karnazes, who is in Messinia to run the Navarino Challenge. She dares to take a run with him, and on the road he helps Diane hone her technique, sharing healthy eating and running tips as they enjoy a jog through nature. Together they make a simple Greek salad with local ingredients and enjoy surroundings that exemplify perfect Mediterranean living. Back in her kitchen, Diane cooks up a very healthy plant-forward Messinian meal, with lots of olive oil, beans and greens. Super Food Cabbage Salad; Classic Greek Salad; Bakaliaro - Salt Cod with Tomatoes, Onions & Raisins; Gigantes Baked with Spinach & Feta.

8:30pm on
Runtime: 00:26:46
Widescreen

The Navarino Challenge

In this episode, Diane meets up with ultramarathoner and friend Dean Karnazes, who is in Messinia to run the Navarino Challenge. She dares to take a run with him, and on the road he helps Diane hone her technique, sharing healthy eating and running tips as they enjoy a jog through nature. Together they make a simple Greek salad with local ingredients and enjoy surroundings that exemplify perfect Mediterranean living. Back in her kitchen, Diane cooks up a very healthy plant-forward Messinian meal, with lots of olive oil, beans and greens. Super Food Cabbage Salad; Classic Greek Salad; Bakaliaro - Salt Cod with Tomatoes, Onions & Raisins; Gigantes Baked with Spinach & Feta.

Wednesday, August 5th

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

The Navarino Challenge

In this episode, Diane meets up with ultramarathoner and friend Dean Karnazes, who is in Messinia to run the Navarino Challenge. She dares to take a run with him, and on the road he helps Diane hone her technique, sharing healthy eating and running tips as they enjoy a jog through nature. Together they make a simple Greek salad with local ingredients and enjoy surroundings that exemplify perfect Mediterranean living. Back in her kitchen, Diane cooks up a very healthy plant-forward Messinian meal, with lots of olive oil, beans and greens. Super Food Cabbage Salad; Classic Greek Salad; Bakaliaro - Salt Cod with Tomatoes, Onions & Raisins; Gigantes Baked with Spinach & Feta.

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

Tasty Teardrops and Tomatoes: Chios

Locals like to tell you that Christopher Columbus lived here, on this wealthy yet relatively undiscovered island in the Northeastern Aegean, made rich early on by its role in silk processing, shipping, the production of citrus fruits and as the only source of mastiha, a resinous superfood that is one of the Mediterranean's oldest, most significant ingredients. Chios also claims a wealth of food lore and Diane explores everything from beguiling mastiha, to the local pasta traditions to unique tomatoes, dangling like garlands of giant rubies against the renowned geometric patterns on medieval houses in the mastiha village of Pyrgi. She learns to make pasta and the island's tomato sauce from local cooks. The flavors of historic Chios waft into her kitchen inspiring her to cook up a succulent chicken and quince dish and an easy traditional black eyed pea salad with Mastiha vinaigrette. Kotopoulo me Kythonia - Chicken Braised with Quince; Mavromatika Salata - Black Eyed Pea Salad, Mastiha Vinaigrette; Handmade Makaronia Spartou - Greek Pasta.

8:30pm on
Runtime: 00:26:46
Widescreen

Tasty Teardrops and Tomatoes: Chios

Locals like to tell you that Christopher Columbus lived here, on this wealthy yet relatively undiscovered island in the Northeastern Aegean, made rich early on by its role in silk processing, shipping, the production of citrus fruits and as the only source of mastiha, a resinous superfood that is one of the Mediterranean's oldest, most significant ingredients. Chios also claims a wealth of food lore and Diane explores everything from beguiling mastiha, to the local pasta traditions to unique tomatoes, dangling like garlands of giant rubies against the renowned geometric patterns on medieval houses in the mastiha village of Pyrgi. She learns to make pasta and the island's tomato sauce from local cooks. The flavors of historic Chios waft into her kitchen inspiring her to cook up a succulent chicken and quince dish and an easy traditional black eyed pea salad with Mastiha vinaigrette. Kotopoulo me Kythonia - Chicken Braised with Quince; Mavromatika Salata - Black Eyed Pea Salad, Mastiha Vinaigrette; Handmade Makaronia Spartou - Greek Pasta.

Thursday, August 6th

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

Tasty Teardrops and Tomatoes: Chios

Locals like to tell you that Christopher Columbus lived here, on this wealthy yet relatively undiscovered island in the Northeastern Aegean, made rich early on by its role in silk processing, shipping, the production of citrus fruits and as the only source of mastiha, a resinous superfood that is one of the Mediterranean's oldest, most significant ingredients. Chios also claims a wealth of food lore and Diane explores everything from beguiling mastiha, to the local pasta traditions to unique tomatoes, dangling like garlands of giant rubies against the renowned geometric patterns on medieval houses in the mastiha village of Pyrgi. She learns to make pasta and the island's tomato sauce from local cooks. The flavors of historic Chios waft into her kitchen inspiring her to cook up a succulent chicken and quince dish and an easy traditional black eyed pea salad with Mastiha vinaigrette. Kotopoulo me Kythonia - Chicken Braised with Quince; Mavromatika Salata - Black Eyed Pea Salad, Mastiha Vinaigrette; Handmade Makaronia Spartou - Greek Pasta.

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

Naxos: Meat & Potatoes Like You Never Had'em

Diane takes off for this tasty Cycladic island from the shores of neighboring Paros, with her good friend Alexis, whose family roots are here. Little does Alexis know that he is in for a few surprises, as Diane takes him on a journey of discovery to one of the most vibrant food destinations in Greece. Naxos is famed for the quality of its meats, for its seductive array of cow's milk and sheep-and-goats' milk cheeses (some of the most unique in Greece), and for its potatoes. There is even a center for potato research and cultivation on the island. Diane heads from the shore straight to a remote mountain hideaway with Alexis in tow, where two local cooks await them with a feast of stuffed lamb, potatoes, and a unique skillet pumpkin-onion pie. Kalogeros - Beef Baked w/Eggplants & Cheese; Potato Salad with Tomatoes And Sardines; Patoudo - Roasted Lamb stuffed with Rice; Savory Pumpkin-Onion Skillet Pie.

8:30pm on
Runtime: 00:26:46
Widescreen

Naxos: Meat & Potatoes Like You Never Had'em

Diane takes off for this tasty Cycladic island from the shores of neighboring Paros, with her good friend Alexis, whose family roots are here. Little does Alexis know that he is in for a few surprises, as Diane takes him on a journey of discovery to one of the most vibrant food destinations in Greece. Naxos is famed for the quality of its meats, for its seductive array of cow's milk and sheep-and-goats' milk cheeses (some of the most unique in Greece), and for its potatoes. There is even a center for potato research and cultivation on the island. Diane heads from the shore straight to a remote mountain hideaway with Alexis in tow, where two local cooks await them with a feast of stuffed lamb, potatoes, and a unique skillet pumpkin-onion pie. Kalogeros - Beef Baked w/Eggplants & Cheese; Potato Salad with Tomatoes And Sardines; Patoudo - Roasted Lamb stuffed with Rice; Savory Pumpkin-Onion Skillet Pie.

Friday, August 7th

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

Naxos: Meat & Potatoes Like You Never Had'em

Diane takes off for this tasty Cycladic island from the shores of neighboring Paros, with her good friend Alexis, whose family roots are here. Little does Alexis know that he is in for a few surprises, as Diane takes him on a journey of discovery to one of the most vibrant food destinations in Greece. Naxos is famed for the quality of its meats, for its seductive array of cow's milk and sheep-and-goats' milk cheeses (some of the most unique in Greece), and for its potatoes. There is even a center for potato research and cultivation on the island. Diane heads from the shore straight to a remote mountain hideaway with Alexis in tow, where two local cooks await them with a feast of stuffed lamb, potatoes, and a unique skillet pumpkin-onion pie. Kalogeros - Beef Baked w/Eggplants & Cheese; Potato Salad with Tomatoes And Sardines; Patoudo - Roasted Lamb stuffed with Rice; Savory Pumpkin-Onion Skillet Pie.

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

A Meal In Messinia

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.

8:30pm on
Runtime: 00:26:46
Widescreen

A Meal In Messinia

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.

Saturday, August 8th

2:30am on
Runtime: 00:26:46
Widescreen

A Meal In Messinia

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.

9:30am on
Runtime: 00:26:46
Widescreen

Figs in a Glass

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.

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

Evia - An Island Hiding In Plain Sight

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.

Sunday, August 9th

5:00pm on
Runtime: 00:26:46
Widescreen

Tinos: Ancient Marble, Timeless Flavors

Within almost swimming distance of Mykonos, the small neighboring island of Tinos couldn't be more different. Renowned for its tradition of marble sculpting and home to some of the most... marvelous...flavors in the Aegean, Tinos is magical. Diane visits a famous local marble sculptor and segues into the island's own sculpted landscape en route to visit an old friend and great cook, where she learns the secrets of pinched sweet cheese cakes, ancient sesame-honey confections and more. Back in her own kitchen, she creates a luscious Tinos-style artichoke bread pudding and red mullet in caper sauce, both Tinos traditional specialties. Anginaropita - Artichoke Bread Pudding; Barbounia me Kapari - Red Mullet w/Capers & Tomatoes; Tsimbites - Pinched Cheese Cakes; Pasteli - Sesame-Honey Confection.

Monday, August 10th

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

The Culinary Tapestry of Corfu

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.

8:30pm on
Runtime: 00:26:46
Widescreen

The Culinary Tapestry of Corfu

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.

Tuesday, August 11th

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

The Culinary Tapestry of Corfu

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.

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

Saving The Earth On Paros

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.

8:30pm on
Runtime: 00:26:46
Widescreen

Saving The Earth On Paros

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.

Wednesday, August 12th

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

Saving The Earth On Paros

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.

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

Figs in a Glass

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.

8:30pm on
Runtime: 00:26:46
Widescreen

Figs in a Glass

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.

Thursday, August 13th

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

Figs in a Glass

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.

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

An Ionian Odyssey

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.

8:30pm on
Runtime: 00:26:46
Widescreen

An Ionian Odyssey

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.

Friday, August 14th

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

An Ionian Odyssey

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.

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

The Dodecanese for Dinner

From tourist mecca Rhodes to tiny neighboring Symi, from the mystical island of Patmos, where St. John wrote the Apocalypse, to the fishing paradise of Kalymnos, the Dodecanese islands are a tapestry of fascinating customs, foods, landscapes and history. Although the name Dodecanese means 12 islands, there are actually 14, each unique in its own way. In this episode, Diane delves into some of the common threads and one-of-a-kind ingredients that characterize the cuisine of these delicious islands in the southeastern Aegean. Wine-soaked cheeses, grape leaves stuffed with everything from eggplant to chickpeas to rice and meat, pasta with caramelized onions and a tart yogurt-like fermented cheese, sparkling wines, cumin-scented rusks and fritters, tiny, crunchy shrimp and so much more are among the culinary delights of these islands. In this culinary travelogue through the Dodecanese table Diane will introduce us to some of the islands' special foods. In three delectable recipes she'll have us all wanting to cook with the flavors of Dodecanese for dinner. Roditikoi Dolmades - Grape Leaves Stuffed w/Bulgur & Cumin; Pitaroudia - Chickpea Fritters w/Tahini Sauce Lentils Cooked w/Orzo & Carmelized Onions.

8:30pm on
Runtime: 00:26:46
Widescreen

The Dodecanese for Dinner

From tourist mecca Rhodes to tiny neighboring Symi, from the mystical island of Patmos, where St. John wrote the Apocalypse, to the fishing paradise of Kalymnos, the Dodecanese islands are a tapestry of fascinating customs, foods, landscapes and history. Although the name Dodecanese means 12 islands, there are actually 14, each unique in its own way. In this episode, Diane delves into some of the common threads and one-of-a-kind ingredients that characterize the cuisine of these delicious islands in the southeastern Aegean. Wine-soaked cheeses, grape leaves stuffed with everything from eggplant to chickpeas to rice and meat, pasta with caramelized onions and a tart yogurt-like fermented cheese, sparkling wines, cumin-scented rusks and fritters, tiny, crunchy shrimp and so much more are among the culinary delights of these islands. In this culinary travelogue through the Dodecanese table Diane will introduce us to some of the islands' special foods. In three delectable recipes she'll have us all wanting to cook with the flavors of Dodecanese for dinner. Roditikoi Dolmades - Grape Leaves Stuffed w/Bulgur & Cumin; Pitaroudia - Chickpea Fritters w/Tahini Sauce Lentils Cooked w/Orzo & Carmelized Onions.

Saturday, August 15th

2:30am on
Runtime: 00:26:46
Widescreen

The Dodecanese for Dinner

From tourist mecca Rhodes to tiny neighboring Symi, from the mystical island of Patmos, where St. John wrote the Apocalypse, to the fishing paradise of Kalymnos, the Dodecanese islands are a tapestry of fascinating customs, foods, landscapes and history. Although the name Dodecanese means 12 islands, there are actually 14, each unique in its own way. In this episode, Diane delves into some of the common threads and one-of-a-kind ingredients that characterize the cuisine of these delicious islands in the southeastern Aegean. Wine-soaked cheeses, grape leaves stuffed with everything from eggplant to chickpeas to rice and meat, pasta with caramelized onions and a tart yogurt-like fermented cheese, sparkling wines, cumin-scented rusks and fritters, tiny, crunchy shrimp and so much more are among the culinary delights of these islands. In this culinary travelogue through the Dodecanese table Diane will introduce us to some of the islands' special foods. In three delectable recipes she'll have us all wanting to cook with the flavors of Dodecanese for dinner. Roditikoi Dolmades - Grape Leaves Stuffed w/Bulgur & Cumin; Pitaroudia - Chickpea Fritters w/Tahini Sauce Lentils Cooked w/Orzo & Carmelized Onions.

9:30am on
Runtime: 00:26:46
Widescreen

An Ionian Odyssey

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.

Sunday, August 16th

5:00pm on
Runtime: 00:26:46
Widescreen

The Culinary Tapestry of Corfu

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.

Saturday, August 22nd

9:30am on
Runtime: 00:26:46
Widescreen

The Dodecanese for Dinner

From tourist mecca Rhodes to tiny neighboring Symi, from the mystical island of Patmos, where St. John wrote the Apocalypse, to the fishing paradise of Kalymnos, the Dodecanese islands are a tapestry of fascinating customs, foods, landscapes and history. Although the name Dodecanese means 12 islands, there are actually 14, each unique in its own way. In this episode, Diane delves into some of the common threads and one-of-a-kind ingredients that characterize the cuisine of these delicious islands in the southeastern Aegean. Wine-soaked cheeses, grape leaves stuffed with everything from eggplant to chickpeas to rice and meat, pasta with caramelized onions and a tart yogurt-like fermented cheese, sparkling wines, cumin-scented rusks and fritters, tiny, crunchy shrimp and so much more are among the culinary delights of these islands. In this culinary travelogue through the Dodecanese table Diane will introduce us to some of the islands' special foods. In three delectable recipes she'll have us all wanting to cook with the flavors of Dodecanese for dinner. Roditikoi Dolmades - Grape Leaves Stuffed w/Bulgur & Cumin; Pitaroudia - Chickpea Fritters w/Tahini Sauce Lentils Cooked w/Orzo & Carmelized Onions.

Saturday, September 12th

6:30pm 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.

Monday, September 14th

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.

8:30pm 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.

Tuesday, September 15th

12:00am 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

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.

8:30pm 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.

Wednesday, September 16th

12:00am 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.

6:30pm 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.

8:30pm 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.

Thursday, September 17th

12:00am 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.

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

Meze Society

Diane explores the meze tradition of small plates of vibrant food meant to be shared. In Volos, she meets up with a Meze meister who creates traditional meze dishes and heads off for a sip and a bite to a cutting-edge restaurant where they push the limits of meze. She uncovers the vast variety and robust flavors of the meze table and invites a wine expert into the kitchen for advice on what to pair when the meal includes spice, yogurt, cheese, crunch, comfort, seafood, meat and more, all in one sitting. The pungent Greek yogurt dip, tzatziki, is the perfect match for Diane's juicy keftedes, or Greek meatballs. A fiery shrimp dish gets a cooling dash of feta. All make up the mosaic of the meze table, with a few regional cooks' delights tossed in for fun. Discover the fun and festive meze tradition. Tzatziki, Greek yogurt dip; Keftedes, Greek meatballs; Shrimp saganaki with ouzo and feta cheese.

8:30pm on
Runtime: 00:26:46
Widescreen

Meze Society

Diane explores the meze tradition of small plates of vibrant food meant to be shared. In Volos, she meets up with a Meze meister who creates traditional meze dishes and heads off for a sip and a bite to a cutting-edge restaurant where they push the limits of meze. She uncovers the vast variety and robust flavors of the meze table and invites a wine expert into the kitchen for advice on what to pair when the meal includes spice, yogurt, cheese, crunch, comfort, seafood, meat and more, all in one sitting. The pungent Greek yogurt dip, tzatziki, is the perfect match for Diane's juicy keftedes, or Greek meatballs. A fiery shrimp dish gets a cooling dash of feta. All make up the mosaic of the meze table, with a few regional cooks' delights tossed in for fun. Discover the fun and festive meze tradition. Tzatziki, Greek yogurt dip; Keftedes, Greek meatballs; Shrimp saganaki with ouzo and feta cheese.

Friday, September 18th

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

Meze Society

Diane explores the meze tradition of small plates of vibrant food meant to be shared. In Volos, she meets up with a Meze meister who creates traditional meze dishes and heads off for a sip and a bite to a cutting-edge restaurant where they push the limits of meze. She uncovers the vast variety and robust flavors of the meze table and invites a wine expert into the kitchen for advice on what to pair when the meal includes spice, yogurt, cheese, crunch, comfort, seafood, meat and more, all in one sitting. The pungent Greek yogurt dip, tzatziki, is the perfect match for Diane's juicy keftedes, or Greek meatballs. A fiery shrimp dish gets a cooling dash of feta. All make up the mosaic of the meze table, with a few regional cooks' delights tossed in for fun. Discover the fun and festive meze tradition. Tzatziki, Greek yogurt dip; Keftedes, Greek meatballs; Shrimp saganaki with ouzo and feta cheese.

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

A Bite of Greek Red Wine

Go on a picnic at a vineyard in Naoussa where one grape dominates the table: the local Xinomavro (pronounced xee NOE ma vroe), one of Greece's noblest reds. This delicious, tannic wine pairs perfectly with a cheese and spice stuffed leg of lamb and is the key ingredient in succulent red wine and sage potatoes. Red wine with fish is on the menu, too. Diane makes an easy sea bass and mushroom dish with a splash of Greece's revered northern red. On the wine trail, she also discovers bread, cookies and chocolate truffles all spiked with this hard-to-pronounce but easy-to-love Greek varietal. Learn how to incorporate incomparable Greek wine into any menu, both as a drink and an ingredient. Cheese and spice stuffed leg of lamb braised in red wine; Pan-seared potatoes with red wine and herbs; Sea bass with mushrooms and Xinomavro red wine.

8:30pm on
Runtime: 00:26:46
Widescreen

A Bite of Greek Red Wine

Go on a picnic at a vineyard in Naoussa where one grape dominates the table: the local Xinomavro (pronounced xee NOE ma vroe), one of Greece's noblest reds. This delicious, tannic wine pairs perfectly with a cheese and spice stuffed leg of lamb and is the key ingredient in succulent red wine and sage potatoes. Red wine with fish is on the menu, too. Diane makes an easy sea bass and mushroom dish with a splash of Greece's revered northern red. On the wine trail, she also discovers bread, cookies and chocolate truffles all spiked with this hard-to-pronounce but easy-to-love Greek varietal. Learn how to incorporate incomparable Greek wine into any menu, both as a drink and an ingredient. Cheese and spice stuffed leg of lamb braised in red wine; Pan-seared potatoes with red wine and herbs; Sea bass with mushrooms and Xinomavro red wine.

Saturday, September 19th

2:30am on
Runtime: 00:26:46
Widescreen

A Bite of Greek Red Wine

Go on a picnic at a vineyard in Naoussa where one grape dominates the table: the local Xinomavro (pronounced xee NOE ma vroe), one of Greece's noblest reds. This delicious, tannic wine pairs perfectly with a cheese and spice stuffed leg of lamb and is the key ingredient in succulent red wine and sage potatoes. Red wine with fish is on the menu, too. Diane makes an easy sea bass and mushroom dish with a splash of Greece's revered northern red. On the wine trail, she also discovers bread, cookies and chocolate truffles all spiked with this hard-to-pronounce but easy-to-love Greek varietal. Learn how to incorporate incomparable Greek wine into any menu, both as a drink and an ingredient. Cheese and spice stuffed leg of lamb braised in red wine; Pan-seared potatoes with red wine and herbs; Sea bass with mushrooms and Xinomavro red wine.

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

The Lesvos Spirit

Diane travels to Lesvos, one of Greece's most fascinating and easternmost Aegean islands, where the characteristic generosity of spirit almost won a few locals the Nobel Peace Prize. The crossroads of history play out on the table in Lesvos, where the waters overflow with renowned sardines and shellfish and islanders count dozens of eggplant dishes as traditional fare. Ouzo, the drink of Greek hospitality, fills glasses everywhere in this de facto center of production for the anise-flavored elixir. Diane gets an insider's taste with a good friend and local son. Then she heads to the kitchen to whip up a taste of the sea: a plate of silvery sardines roasted with a spritz of ouzo and a delectable recipe of braised octopus and black olives. Vegetable lovers will enjoy two unique eggplant dishes, one a stuffed version called little shoes and the other an irresistible eggplant patty. Discover the vibrant food and hospitality of the Aegean through its renowned food and drink. Ouzo roasted sardines; Little shoes, cheesy stuffed eggplant; Octopus with black olives; Eggplant patties.

Sunday, September 20th

5:00pm 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, September 21st

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

Greek Mountain Cheeses

Grass-fed takes on a whole other dimension here in Epirus, Greece's untrammeled northwestern mainland, where sheep and goats graze in the lush green mountains. Here, Diane follows the country's best-known cheese, feta, from its artisanal roots to modern state-of-the-art production. She explores a range of other sheep and goat milk cheeses that are new to most Americans. Diane visits a shepherd in the villages called Zagorohoria and makes farmhouse cheeses with a local friend Vassilis Paparounas. Back in the kitchen, Diane whips up a fiery feta and hot pepper spread, bakes pork with vegetables and cheese in paper, and grills an easy cheese dessert paired with Greek figs. Experience the wonderful world of Greek cheeses and learn how to use them to create an irresistibly cheesy menu. Ktipiti, feta fire dip; Pork exohico with kefalotyri cubes; Grilled manouri cheese with figs.

8:30pm on
Runtime: 00:26:46
Widescreen

Greek Mountain Cheeses

Grass-fed takes on a whole other dimension here in Epirus, Greece's untrammeled northwestern mainland, where sheep and goats graze in the lush green mountains. Here, Diane follows the country's best-known cheese, feta, from its artisanal roots to modern state-of-the-art production. She explores a range of other sheep and goat milk cheeses that are new to most Americans. Diane visits a shepherd in the villages called Zagorohoria and makes farmhouse cheeses with a local friend Vassilis Paparounas. Back in the kitchen, Diane whips up a fiery feta and hot pepper spread, bakes pork with vegetables and cheese in paper, and grills an easy cheese dessert paired with Greek figs. Experience the wonderful world of Greek cheeses and learn how to use them to create an irresistibly cheesy menu. Ktipiti, feta fire dip; Pork exohico with kefalotyri cubes; Grilled manouri cheese with figs.

Tuesday, September 22nd

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

Greek Mountain Cheeses

Grass-fed takes on a whole other dimension here in Epirus, Greece's untrammeled northwestern mainland, where sheep and goats graze in the lush green mountains. Here, Diane follows the country's best-known cheese, feta, from its artisanal roots to modern state-of-the-art production. She explores a range of other sheep and goat milk cheeses that are new to most Americans. Diane visits a shepherd in the villages called Zagorohoria and makes farmhouse cheeses with a local friend Vassilis Paparounas. Back in the kitchen, Diane whips up a fiery feta and hot pepper spread, bakes pork with vegetables and cheese in paper, and grills an easy cheese dessert paired with Greek figs. Experience the wonderful world of Greek cheeses and learn how to use them to create an irresistibly cheesy menu. Ktipiti, feta fire dip; Pork exohico with kefalotyri cubes; Grilled manouri cheese with figs.

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

Santorini: Flavors of a Volcano

Diane celebrates the intensely flavored food and unique wines of one of Greece's most breathtaking islands, Santorini. Diane hops in a boat to pick capers on this volcanic island. Back in the kitchen she cooks sea bass with briny capers and a dash of minerally Santorini wine and serves the delectable fish dish with fava, a velvety yellow split pea puree classic in Santorini. She visits a renowned vineyard which still practices the island tradition of growing grapes in basket-shaped vines. A local farmer shows Diane how to make the juiciest tomato fritters from tomatoes that have never been watered. Then, Diane smokes eggplants on a stovetop flame to create a luscious spread with capers and tomatoes. There's time, too, of course, to savor one of the world's most celebrated sunsets in full view of the island's majestic volcano. Enjoy the tastes of Santorini with ingredients from field to sea. Fava, puree of yellow split peas; Sea bass with capers; Roasted eggplant spread with capers; Tomato keftedes.

8:30pm on
Runtime: 00:26:46
Widescreen

Santorini: Flavors of a Volcano

Diane celebrates the intensely flavored food and unique wines of one of Greece's most breathtaking islands, Santorini. Diane hops in a boat to pick capers on this volcanic island. Back in the kitchen she cooks sea bass with briny capers and a dash of minerally Santorini wine and serves the delectable fish dish with fava, a velvety yellow split pea puree classic in Santorini. She visits a renowned vineyard which still practices the island tradition of growing grapes in basket-shaped vines. A local farmer shows Diane how to make the juiciest tomato fritters from tomatoes that have never been watered. Then, Diane smokes eggplants on a stovetop flame to create a luscious spread with capers and tomatoes. There's time, too, of course, to savor one of the world's most celebrated sunsets in full view of the island's majestic volcano. Enjoy the tastes of Santorini with ingredients from field to sea. Fava, puree of yellow split peas; Sea bass with capers; Roasted eggplant spread with capers; Tomato keftedes.

Wednesday, September 23rd

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

Santorini: Flavors of a Volcano

Diane celebrates the intensely flavored food and unique wines of one of Greece's most breathtaking islands, Santorini. Diane hops in a boat to pick capers on this volcanic island. Back in the kitchen she cooks sea bass with briny capers and a dash of minerally Santorini wine and serves the delectable fish dish with fava, a velvety yellow split pea puree classic in Santorini. She visits a renowned vineyard which still practices the island tradition of growing grapes in basket-shaped vines. A local farmer shows Diane how to make the juiciest tomato fritters from tomatoes that have never been watered. Then, Diane smokes eggplants on a stovetop flame to create a luscious spread with capers and tomatoes. There's time, too, of course, to savor one of the world's most celebrated sunsets in full view of the island's majestic volcano. Enjoy the tastes of Santorini with ingredients from field to sea. Fava, puree of yellow split peas; Sea bass with capers; Roasted eggplant spread with capers; Tomato keftedes.

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

Life of Pie

Is there a Greek dish more iconic than Spanakopita, spinach pie? Diane follows the fillo flake trail from a New York City diner to the remote Greek countryside to explore the origins of fillo pies. She proves that making homemade fillo is a lot easier than it seems and demonstrates how to transform the flaky pastry into a classic spinach pie. We see how a traditional cheese pie is made and visit one of the oldest artisan fillo makers in Greece. Store-bought fillo is the perfect shortcut for Diane's deliciously easy chicken pie. The life of pies ends on a sweet note with a heap of torn up fillo tossed with orange custard combines to make one of Diane's most intoxicating desserts: messy orange pie. Find out how to use fillo as a base for an array of dishes, both savory and sweet. Classic spanakopita, spinach pie; Homemade fillo; Flaky chicken fillo pie; Messy orange pie; Northern Greek feta cheese and egg pie.

8:30pm on
Runtime: 00:26:46
Widescreen

Life of Pie

Is there a Greek dish more iconic than Spanakopita, spinach pie? Diane follows the fillo flake trail from a New York City diner to the remote Greek countryside to explore the origins of fillo pies. She proves that making homemade fillo is a lot easier than it seems and demonstrates how to transform the flaky pastry into a classic spinach pie. We see how a traditional cheese pie is made and visit one of the oldest artisan fillo makers in Greece. Store-bought fillo is the perfect shortcut for Diane's deliciously easy chicken pie. The life of pies ends on a sweet note with a heap of torn up fillo tossed with orange custard combines to make one of Diane's most intoxicating desserts: messy orange pie. Find out how to use fillo as a base for an array of dishes, both savory and sweet. Classic spanakopita, spinach pie; Homemade fillo; Flaky chicken fillo pie; Messy orange pie; Northern Greek feta cheese and egg pie.

Thursday, September 24th

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

Life of Pie

Is there a Greek dish more iconic than Spanakopita, spinach pie? Diane follows the fillo flake trail from a New York City diner to the remote Greek countryside to explore the origins of fillo pies. She proves that making homemade fillo is a lot easier than it seems and demonstrates how to transform the flaky pastry into a classic spinach pie. We see how a traditional cheese pie is made and visit one of the oldest artisan fillo makers in Greece. Store-bought fillo is the perfect shortcut for Diane's deliciously easy chicken pie. The life of pies ends on a sweet note with a heap of torn up fillo tossed with orange custard combines to make one of Diane's most intoxicating desserts: messy orange pie. Find out how to use fillo as a base for an array of dishes, both savory and sweet. Classic spanakopita, spinach pie; Homemade fillo; Flaky chicken fillo pie; Messy orange pie; Northern Greek feta cheese and egg pie.

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

Crete: Mother of the Mediterranean

Diane visits the source of the well-known Mediterranean diet: Crete. A hearty, soul-satisfying breakfast grain called hondros, or cracked wheat, gives a great start to the day. For a glimpse of village life, she follows a local family's daily routine of working the land and cooking up a storm and meets an unusual farmer who lives the way people did on Crete a hundred years ago. From picking wild artichokes and asparagus to preparing a simple omelet with wild greens, life's a celebration of fresh, robust food. This feast is sure to be a crowd-pleaser, featuring vibrant vegetarian stuffed tomatoes and peppers; oregano-infused lamb chops; and giant beans in Diane's special pesto, a twist on a Greek classic. Learn how to roll up a grape leaf as easy as one-two-three. Ancient porridge with dried fruits and Greek honey; Stuffed tomatoes, peppers and grape leaves; Succulent grilled lamb chops; Giant beans with grape leaf pesto; Wild greens omelet.

8:30pm on
Runtime: 00:26:46
Widescreen

Crete: Mother of the Mediterranean

Diane visits the source of the well-known Mediterranean diet: Crete. A hearty, soul-satisfying breakfast grain called hondros, or cracked wheat, gives a great start to the day. For a glimpse of village life, she follows a local family's daily routine of working the land and cooking up a storm and meets an unusual farmer who lives the way people did on Crete a hundred years ago. From picking wild artichokes and asparagus to preparing a simple omelet with wild greens, life's a celebration of fresh, robust food. This feast is sure to be a crowd-pleaser, featuring vibrant vegetarian stuffed tomatoes and peppers; oregano-infused lamb chops; and giant beans in Diane's special pesto, a twist on a Greek classic. Learn how to roll up a grape leaf as easy as one-two-three. Ancient porridge with dried fruits and Greek honey; Stuffed tomatoes, peppers and grape leaves; Succulent grilled lamb chops; Giant beans with grape leaf pesto; Wild greens omelet.

Friday, September 25th

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

Crete: Mother of the Mediterranean

Diane visits the source of the well-known Mediterranean diet: Crete. A hearty, soul-satisfying breakfast grain called hondros, or cracked wheat, gives a great start to the day. For a glimpse of village life, she follows a local family's daily routine of working the land and cooking up a storm and meets an unusual farmer who lives the way people did on Crete a hundred years ago. From picking wild artichokes and asparagus to preparing a simple omelet with wild greens, life's a celebration of fresh, robust food. This feast is sure to be a crowd-pleaser, featuring vibrant vegetarian stuffed tomatoes and peppers; oregano-infused lamb chops; and giant beans in Diane's special pesto, a twist on a Greek classic. Learn how to roll up a grape leaf as easy as one-two-three. Ancient porridge with dried fruits and Greek honey; Stuffed tomatoes, peppers and grape leaves; Succulent grilled lamb chops; Giant beans with grape leaf pesto; Wild greens omelet.

6:30pm 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.

8:30pm 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, September 26th

2:30am 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.

6:30pm 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.

Sunday, September 27th

5:00pm on
Runtime: 00:26:46
Widescreen

Greek Mountain Cheeses

Grass-fed takes on a whole other dimension here in Epirus, Greece's untrammeled northwestern mainland, where sheep and goats graze in the lush green mountains. Here, Diane follows the country's best-known cheese, feta, from its artisanal roots to modern state-of-the-art production. She explores a range of other sheep and goat milk cheeses that are new to most Americans. Diane visits a shepherd in the villages called Zagorohoria and makes farmhouse cheeses with a local friend Vassilis Paparounas. Back in the kitchen, Diane whips up a fiery feta and hot pepper spread, bakes pork with vegetables and cheese in paper, and grills an easy cheese dessert paired with Greek figs. Experience the wonderful world of Greek cheeses and learn how to use them to create an irresistibly cheesy menu. Ktipiti, feta fire dip; Pork exohico with kefalotyri cubes; Grilled manouri cheese with figs.

Monday, September 28th

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

Aegean Cuisine

In this episode, Diane introduces viewers to the rich and varied cuisine of the two main island groups in the Aegean: the Cyclades and the Dodecanese. A visual introduction highlights the region's most stunning vistas and seminal foods. In the kitchen, Diane cooks from her basket of Greek island goodies, sharing recipes from Syros, Amorgos, Rhodes and Santorini, while she weaves the aromatic story of one of Greece's most delicious food destinations. Syros Chopped Parsley Salad; Yellow Split Pea and Herb Keftedes over "Married" Capers; Fish Wrapped in Grape Leaves.

8:30pm on
Runtime: 00:26:46
Widescreen

Aegean Cuisine

In this episode, Diane introduces viewers to the rich and varied cuisine of the two main island groups in the Aegean: the Cyclades and the Dodecanese. A visual introduction highlights the region's most stunning vistas and seminal foods. In the kitchen, Diane cooks from her basket of Greek island goodies, sharing recipes from Syros, Amorgos, Rhodes and Santorini, while she weaves the aromatic story of one of Greece's most delicious food destinations. Syros Chopped Parsley Salad; Yellow Split Pea and Herb Keftedes over "Married" Capers; Fish Wrapped in Grape Leaves.

Tuesday, September 29th

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

Aegean Cuisine

In this episode, Diane introduces viewers to the rich and varied cuisine of the two main island groups in the Aegean: the Cyclades and the Dodecanese. A visual introduction highlights the region's most stunning vistas and seminal foods. In the kitchen, Diane cooks from her basket of Greek island goodies, sharing recipes from Syros, Amorgos, Rhodes and Santorini, while she weaves the aromatic story of one of Greece's most delicious food destinations. Syros Chopped Parsley Salad; Yellow Split Pea and Herb Keftedes over "Married" Capers; Fish Wrapped in Grape Leaves.

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

You Say Tomato, I Say Domata

Can anyone imagine Greek cuisine without the tomato? When this relative newcomer arrived in Greece it was at first disparaged and feared. It took a curious Capuchin monk living on one of the oldest streets in the world, in the Plaka section of Athens, to first plant this new-world vegetable in the 18th century. From there, the tomato spread to Santorini, where it has been a staple crop ever since. And the rest is history. Diane follows the path of this most basic food, all the while cooking up some of Greece's most delectable tomato-based dishes. Tomatoes & Bread 3 Ways; Bruschetta, Ladenia and Pizza; My Son's Favorite Beef Stew - Kokkinisto; Green Bean Yiahni.

8:30pm on
Runtime: 00:26:46
Widescreen

You Say Tomato, I Say Domata

Can anyone imagine Greek cuisine without the tomato? When this relative newcomer arrived in Greece it was at first disparaged and feared. It took a curious Capuchin monk living on one of the oldest streets in the world, in the Plaka section of Athens, to first plant this new-world vegetable in the 18th century. From there, the tomato spread to Santorini, where it has been a staple crop ever since. And the rest is history. Diane follows the path of this most basic food, all the while cooking up some of Greece's most delectable tomato-based dishes. Tomatoes & Bread 3 Ways; Bruschetta, Ladenia and Pizza; My Son's Favorite Beef Stew - Kokkinisto; Green Bean Yiahni.

Wednesday, September 30th

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

You Say Tomato, I Say Domata

Can anyone imagine Greek cuisine without the tomato? When this relative newcomer arrived in Greece it was at first disparaged and feared. It took a curious Capuchin monk living on one of the oldest streets in the world, in the Plaka section of Athens, to first plant this new-world vegetable in the 18th century. From there, the tomato spread to Santorini, where it has been a staple crop ever since. And the rest is history. Diane follows the path of this most basic food, all the while cooking up some of Greece's most delectable tomato-based dishes. Tomatoes & Bread 3 Ways; Bruschetta, Ladenia and Pizza; My Son's Favorite Beef Stew - Kokkinisto; Green Bean Yiahni.

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

Beans for Humanity

Beans and legumes are among the most ancient foods in Greece, a mainstay of the Greek-Mediterranean Diet. But they also provide a kind of edible philanthropy, as Diane discovers in a visit with the founder and volunteers of a humanitarian group that sets up a street side pot of bean soup for anyone in need. They delve into the subject of the soup itself and the role of beans and pulses in Greek culinary history. As a humble food, pulses have sustained Greeks from prehistoric times to the present. We discover the varieties of different Greek beans and pulses as Diane strolls through the market, then heads to her own kitchen to cook up three delectable Greek bean dishes. Classic Fasolada (bean soup); Baked Giant Beans with Honey and Dill; Braised Chickpeas with Pork Shanks.

8:30pm on
Runtime: 00:26:46
Widescreen

Beans for Humanity

Beans and legumes are among the most ancient foods in Greece, a mainstay of the Greek-Mediterranean Diet. But they also provide a kind of edible philanthropy, as Diane discovers in a visit with the founder and volunteers of a humanitarian group that sets up a street side pot of bean soup for anyone in need. They delve into the subject of the soup itself and the role of beans and pulses in Greek culinary history. As a humble food, pulses have sustained Greeks from prehistoric times to the present. We discover the varieties of different Greek beans and pulses as Diane strolls through the market, then heads to her own kitchen to cook up three delectable Greek bean dishes. Classic Fasolada (bean soup); Baked Giant Beans with Honey and Dill; Braised Chickpeas with Pork Shanks.