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MY GREEK TABLE WITH DIANE KOCHILAS

Monday, January 25th

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

The Athenian Riviera

Who says you need to go to the islands for a bit of sea and sun? One of the most charming aspects of life in Athens, but one often overlooked by the millions of visitors who pass through every year, is the seaside resort area locals like to call the Athenian Riviera. From gorgeous cafes, to bustling nightlife, traditional fish markets right off the boat, yachting and other water sports, and so much more, the area just 20 minutes south of the Greek capital is a world away. Diane visits a fish market where the catch is literally right off the boat, enjoys a sail along the coast, and returns to her own kitchen to transform that urban sea breeze into three delicious, contemporary Greek recipes, inspired by the cosmopolitan bustle and fun-loving spirit of the Athenian coast. Spanakopita Mac N Cheese; Baked Feta-Stuffed Calamari; Sloppy Yianni; Pan-fried Red Mullets and Sardines.

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.

9:00pm 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.

9:30pm 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.

Tuesday, January 26th

2:00am 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.

2:30am 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.

9:00pm 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.

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

Chewing The Sea

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

Wednesday, January 27th

2:00am 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.

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

Chewing The Sea

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

9:00pm on
Runtime: 00:26:46
Widescreen

Ancient Greece for Modern Cooks

Honey. Figs. Olives. Olive Oil. Cheeses. Nuts. Snails. Spices. These are just a few of the foods that mark one of the most characteristic aspects of Greek cuisine: the continuity of ingredients from as far back as Neolithic times antiquity to the present. In a magical tour of Athens that stretches from a walk with Diane through the bustling modern market to the Ancient Agora with Dr. John Camp, one of the rock stars of archeology, this episode explores the history of this ancient cuisine, making it delightfully relevant to our needs and tastes today. Back in the kitchen, Diane prepares an ancient feast for modern cooks, based on ingredients that have been part of this diet for thousands of years. She even cooks in an earthenware pot whose design has stood the test of time. Phyllo Wrapped Feta with Poppy Seeds and Honey; Roasted Chicken Stuffed with Olives and Figs; Clay- baked Lentils with Spices, Honey and Vinegar.

9:30pm 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.

Thursday, January 28th

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

Ancient Greece for Modern Cooks

Honey. Figs. Olives. Olive Oil. Cheeses. Nuts. Snails. Spices. These are just a few of the foods that mark one of the most characteristic aspects of Greek cuisine: the continuity of ingredients from as far back as Neolithic times antiquity to the present. In a magical tour of Athens that stretches from a walk with Diane through the bustling modern market to the Ancient Agora with Dr. John Camp, one of the rock stars of archeology, this episode explores the history of this ancient cuisine, making it delightfully relevant to our needs and tastes today. Back in the kitchen, Diane prepares an ancient feast for modern cooks, based on ingredients that have been part of this diet for thousands of years. She even cooks in an earthenware pot whose design has stood the test of time. Phyllo Wrapped Feta with Poppy Seeds and Honey; Roasted Chicken Stuffed with Olives and Figs; Clay- baked Lentils with Spices, Honey and Vinegar.

2:30am 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.

9:00pm on
Runtime: 00:26:46
Widescreen

Ancient Grains for Modern Cooks

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

9:30pm 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.

Friday, January 29th

2:00am 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.

2:30am 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.

Saturday, February 6th

11:30am on
Runtime: 00:26:46
Widescreen

Food Secrets of Mykonos

On a cruise ship to Mykonos, Diane discovers not the dazzling cosmopolitan side of Greece's most iconic party island, but the quiet life and food of its local farmers. She cooks with a young chef who is breathing new life into the island's traditional recipes, discovers onion pie, delicious cured pork, and one of the oldest cheeses in the world, called kopanisti, still made by the few remaining farm families on the island. In the kitchen, inspired by Mykonos, she makes a garlicky local pasta recipe, and a Greek island fish soup. Kremmydopita - Onion Phyllo Pie; Skordomakaronada - Crunchy Garlic-Rusk Pasta Psarosoupa - Fish Soup with Avgolemono.

Saturday, February 13th

11:30am on
Runtime: 00:26:46
Widescreen

The Athenian Riviera

Who says you need to go to the islands for a bit of sea and sun? One of the most charming aspects of life in Athens, but one often overlooked by the millions of visitors who pass through every year, is the seaside resort area locals like to call the Athenian Riviera. From gorgeous cafes, to bustling nightlife, traditional fish markets right off the boat, yachting and other water sports, and so much more, the area just 20 minutes south of the Greek capital is a world away. Diane visits a fish market where the catch is literally right off the boat, enjoys a sail along the coast, and returns to her own kitchen to transform that urban sea breeze into three delicious, contemporary Greek recipes, inspired by the cosmopolitan bustle and fun-loving spirit of the Athenian coast. Spanakopita Mac N Cheese; Baked Feta-Stuffed Calamari; Sloppy Yianni; Pan-fried Red Mullets and Sardines.

Saturday, February 20th

11:30am 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.