Chef Maria Loi demonstrates the power of flour in the beautiful Greek town of Varnavas, where she visits the European Bread Museum to observe the president of the museum, Milea Pappa, and Athanasia Brisini practicing the time-honored art of bread decor. Maria is joined by museum volunteer Panayota Papadopoulou, and the two prepare traditional fresh pasta known as Goglies. Back in New York, Chef Loi invites her friend Andriana Vamvakas into her kitchen to make a traditional sweet and savory Yiaourtopsomo (Yogurt Bread), and Macaroni me Yiaourti kai Feta (Pasta with Yogurt & Feta).

Chef Maria Loi shows us her Cretan start to the morning, soaking up the sun and sea as she sips on Ellinikos Kafes, traditional Greek coffee, and pastries. She then heads to Naxos, and after collecting some eggs, joins the Governor of Naxos, Ioannis Margaritis, to make a traditional Kayana (Scrambled Eggs with Tomato). Back in New York, she prepares a hearty breakfast "the Greek way" with the help of frequent diners turned friends, Deborah Grausman & Dr. Orlando Gonzalez. First, she makes Baklava Ravdakia (Baklava Sticks), Ravdakia me Tyri (Cheese Sticks), and Ellinikos Kafes (Traditional Greek Coffee) for Deborah, who literally sings with joy! Maria then follows that up with a twist on the traditional Kayana (Eggs in Tomato Sauce), serving it up with Dakos bread, jalapenos, and pecans.

Chef Maria Loi shows us her Cretan start to the morning, soaking up the sun and sea as she sips on Ellinikos Kafes, traditional Greek coffee, and pastries. She then heads to Naxos, and after collecting some eggs, joins the Governor of Naxos, Ioannis Margaritis, to make a traditional Kayana (Scrambled Eggs with Tomato). Back in New York, she prepares a hearty breakfast "the Greek way" with the help of frequent diners turned friends, Deborah Grausman & Dr. Orlando Gonzalez. First, she makes Baklava Ravdakia (Baklava Sticks), Ravdakia me Tyri (Cheese Sticks), and Ellinikos Kafes (Traditional Greek Coffee) for Deborah, who literally sings with joy! Maria then follows that up with a twist on the traditional Kayana (Eggs in Tomato Sauce), serving it up with Dakos bread, jalapenos, and pecans.

Chef Maria Loi shows us her Cretan start to the morning, soaking up the sun and sea as she sips on Ellinikos Kafes, traditional Greek coffee, and pastries. She then heads to Naxos, and after collecting some eggs, joins the Governor of Naxos, Ioannis Margaritis, to make a traditional Kayana (Scrambled Eggs with Tomato). Back in New York, she prepares a hearty breakfast "the Greek way" with the help of frequent diners turned friends, Deborah Grausman & Dr. Orlando Gonzalez. First, she makes Baklava Ravdakia (Baklava Sticks), Ravdakia me Tyri (Cheese Sticks), and Ellinikos Kafes (Traditional Greek Coffee) for Deborah, who literally sings with joy! Maria then follows that up with a twist on the traditional Kayana (Eggs in Tomato Sauce), serving it up with Dakos bread, jalapenos, and pecans.

Chef Maria Loi introduces us to the magical island of Corfu. Maria joins Chef Tasos Andriotis to serve up a seaside feast. On the menu are Fish Soup, Prawns Saganaki with Feta, Smoked Monkfish, Anchovies Saganaki, and Grilled Wild Greens. Inspired by the flavors of this meal, Maria creates some delicious dishes back in New York including Corfiot Shrimp and Monkfish Lobster-Style.

Chef Maria Loi introduces us to the magical island of Corfu. Maria joins Chef Tasos Andriotis to serve up a seaside feast. On the menu are Fish Soup, Prawns Saganaki with Feta, Smoked Monkfish, Anchovies Saganaki, and Grilled Wild Greens. Inspired by the flavors of this meal, Maria creates some delicious dishes back in New York including Corfiot Shrimp and Monkfish Lobster-Style.

Chef Maria Loi introduces us to the magical island of Corfu. Maria joins Chef Tasos Andriotis to serve up a seaside feast. On the menu are Fish Soup, Prawns Saganaki with Feta, Smoked Monkfish, Anchovies Saganaki, and Grilled Wild Greens. Inspired by the flavors of this meal, Maria creates some delicious dishes back in New York including Corfiot Shrimp and Monkfish Lobster-Style.

Chef Maria Loi takes us to the breathtaking and sustainable destination of Costa Navarino. Maria joins chefs Panagiotis Tziourtzioumis and Kiriakos Plevritis to prepare dishes from the heart of the Mediterranean diet: Grilled Red Mullet and Village Salad, and Braised Lamb with a Traditional Peasant Pasta. Back in New York, Maria serves up dishes inspired by her travels.

Chef Maria Loi takes us to the breathtaking and sustainable destination of Costa Navarino. Maria joins chefs Panagiotis Tziourtzioumis and Kiriakos Plevritis to prepare dishes from the heart of the Mediterranean diet: Grilled Red Mullet and Village Salad, and Braised Lamb with a Traditional Peasant Pasta. Back in New York, Maria serves up dishes inspired by her travels.

Chef Maria Loi takes us to the breathtaking and sustainable destination of Costa Navarino. Maria joins chefs Panagiotis Tziourtzioumis and Kiriakos Plevritis to prepare dishes from the heart of the Mediterranean diet: Grilled Red Mullet and Village Salad, and Braised Lamb with a Traditional Peasant Pasta. Back in New York, Maria serves up dishes inspired by her travels.

Chef Maria Loi brings us to Costa Navarino in the Peloponnese. Maria joins Chef Dimitris Karampampas to make classic Greek dishes: Mixed Bean Salad with Grilled Shrimp, and Smoked Branzino with Wild Greens and Fresh Tomatoes. Then Maria heads back to New York to prepare meals inspired by her travels, Bean Salad with Grilled Chicken and a Smoked Salmon Sandwich with Caper Tapenade.

Chef Maria Loi brings us to Costa Navarino in the Peloponnese. Maria joins Chef Dimitris Karampampas to make classic Greek dishes: Mixed Bean Salad with Grilled Shrimp, and Smoked Branzino with Wild Greens and Fresh Tomatoes. Then Maria heads back to New York to prepare meals inspired by her travels, Bean Salad with Grilled Chicken and a Smoked Salmon Sandwich with Caper Tapenade.

Chef Maria Loi brings us to Costa Navarino in the Peloponnese. Maria joins Chef Dimitris Karampampas to make classic Greek dishes: Mixed Bean Salad with Grilled Shrimp, and Smoked Branzino with Wild Greens and Fresh Tomatoes. Then Maria heads back to New York to prepare meals inspired by her travels, Bean Salad with Grilled Chicken and a Smoked Salmon Sandwich with Caper Tapenade.

Chef Maria Loi brings us to Costa Navarino, one of the most breathtaking locations in the Mediterranean, a special place designed in harmony with the environment. Maria boards a boat with Chef Bertrand Valegeas, where they make Marinated Tuna with local ingredients. They then head off to the Mandarin Oriental to prepare Chicken with Okra. Back in New York, Maria serves up dishes inspired by her travels, and the Mediterranean diet: Marinated Sea Bass, and Okra prepared two ways.

Chef Maria Loi brings us to Costa Navarino, one of the most breathtaking locations in the Mediterranean, a special place designed in harmony with the environment. Maria boards a boat with Chef Bertrand Valegeas, where they make Marinated Tuna with local ingredients. They then head off to the Mandarin Oriental to prepare Chicken with Okra. Back in New York, Maria serves up dishes inspired by her travels, and the Mediterranean diet: Marinated Sea Bass, and Okra prepared two ways.

Chef Maria Loi brings us to Costa Navarino, one of the most breathtaking locations in the Mediterranean, a special place designed in harmony with the environment. Maria boards a boat with Chef Bertrand Valegeas, where they make Marinated Tuna with local ingredients. They then head off to the Mandarin Oriental to prepare Chicken with Okra. Back in New York, Maria serves up dishes inspired by her travels, and the Mediterranean diet: Marinated Sea Bass, and Okra prepared two ways.

Chef Maria Loi takes us to one of the most unspoiled and breathtaking landscapes in the Mediterranean, Costa Navarino, to learn about the legacy of Captain Vassilis. Maria meets with the ladies at Pylos House to make Braised Chicken with Fresh Peasant Pasta. Back in New York, Chef Loi prepares meals inspired by her travels, Greek Honey Buns with Pecans and Homemade Pasta with Ground Turkey Sauce.

Chef Maria Loi takes us to one of the most unspoiled and breathtaking landscapes in the Mediterranean, Costa Navarino, to learn about the legacy of Captain Vassilis. Maria meets with the ladies at Pylos House to make Braised Chicken with Fresh Peasant Pasta. Back in New York, Chef Loi prepares meals inspired by her travels, Greek Honey Buns with Pecans and Homemade Pasta with Ground Turkey Sauce.

Chef Maria Loi takes us to one of the most unspoiled and breathtaking landscapes in the Mediterranean, Costa Navarino, to learn about the legacy of Captain Vassilis. Maria meets with the ladies at Pylos House to make Braised Chicken with Fresh Peasant Pasta. Back in New York, Chef Loi prepares meals inspired by her travels, Greek Honey Buns with Pecans and Homemade Pasta with Ground Turkey Sauce.

This week, Chef Maria Loi heads to the crown jewel of the Cycladic islands, Naxos. Maria embraces the amazing local cuisine of the island to create a true Naxian feast with local chef, Yiannis Ikonomou. Together, they make a delicious Chicken Pie and Grilled Tuna Filet with Potato Salad. Back in New York, Chef Loi serves up some Naxian-inspired comfort foods.

This week, Chef Maria Loi heads to the crown jewel of the Cycladic islands, Naxos. Maria embraces the amazing local cuisine of the island to create a true Naxian feast with local chef, Yiannis Ikonomou. Together, they make a delicious Chicken Pie and Grilled Tuna Filet with Potato Salad. Back in New York, Chef Loi serves up some Naxian-inspired comfort foods.