In Abu Dhabi, Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, visits Ayesha Al Obeidli, a talented chef who became the "Youngest Emirati Chef" at nine years old. Now thirteen, Ayesha prepares her favorite dish, Chicken Madrooba, with Loi. Then Ayesha's sister, Hind Al Obeidli makes Chebab, a traditional Emirati pancake. In Greece, Loi serves up chicken with orzo & Greek pancakes.

Chef Maria Loi, brings us to the rooftop of the historic Hotel Grande Bretagne, located in the heart of Athens and in the shadow of the Acropolis. Maria joins Michelin starred chef, Asterios Koustoudis, to prepare some Mediterranean classics with a twist: Melitzanosalata (Eggplant Salad) and Spanakoryzo (Spinach Rice). Back in New York, Chef Loi, inspired by her travels, serves up some Melitzanovarkoules (Eggplant Boats), and a tasty Soupa Spanakoryzo (Spinach and Rice Soup).

Chef Maria Loi, brings us to the rooftop of the historic Hotel Grande Bretagne, located in the heart of Athens and in the shadow of the Acropolis. Maria joins Michelin starred chef, Asterios Koustoudis, to prepare some Mediterranean classics with a twist: Melitzanosalata (Eggplant Salad) and Spanakoryzo (Spinach Rice). Back in New York, Chef Loi, inspired by her travels, serves up some Melitzanovarkoules (Eggplant Boats), and a tasty Soupa Spanakoryzo (Spinach and Rice Soup).

In Abu Dhabi, Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, visits a camel farm in Al Ain to learn about the deep cultural significance of camel milk in Emirati history, and its nutritional benefits. Chef Sumaya Obaid joins Loi to create Sambusac with Lentils and a Fresh Herb Omelet, made with creamy camel milk. Back in Greece, Chef Loi makes her version of Sambusac.

Chef Maria Loi, brings us to the rooftop of the historic Hotel Grande Bretagne, located in the heart of Athens and in the shadow of the Acropolis. Maria joins Michelin starred chef, Asterios Koustoudis, to prepare some Mediterranean classics with a twist: Melitzanosalata (Eggplant Salad) and Spanakoryzo (Spinach Rice). Back in New York, Chef Loi, inspired by her travels, serves up some Melitzanovarkoules (Eggplant Boats), and a tasty Soupa Spanakoryzo (Spinach and Rice Soup).

Chef Maria Loi travels to Greece's second largest island, Evia, where she makes Kritharaki me Manitaria (Orzo with Mushrooms) with mushrooms cultivated at a local farm. Then it's off to Naxos Island - Maria climbs aboard a yacht where the Governor of Naxos helps her prepare a delicious Salatouri (Naxian Skate Fish Salad). Back in New York, Chef Loi serves up some easy Naxian dishes adapted for the home kitchen: Mikres Omeletes me Manitaria kai Kritharaki (Mini Omelette Muffins with Mushrooms and Orzo) and a classic Tonosalata (Greek Tuna Salad).

Chef Maria Loi travels to Greece's second largest island, Evia, where she makes Kritharaki me Manitaria (Orzo with Mushrooms) with mushrooms cultivated at a local farm. Then it's off to Naxos Island - Maria climbs aboard a yacht where the Governor of Naxos helps her prepare a delicious Salatouri (Naxian Skate Fish Salad). Back in New York, Chef Loi serves up some easy Naxian dishes adapted for the home kitchen: Mikres Omeletes me Manitaria kai Kritharaki (Mini Omelette Muffins with Mushrooms and Orzo) and a classic Tonosalata (Greek Tuna Salad).

Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, shops Chef Maria Loi of the acclaimed NYC restaurant, Loi Estiatorio, shops at the bustling Mina Fruits and Vegetables Market in Abu Dhabi with at the bustling Mina Fruits and Vegetables Market in Abu Dhabi with Nada Elbarshoumi. Using fresh local produce, they make a delicious Nada Elbarshoumi. Using fresh local produce, they make a delicious Marinated Kale Fattoush. Loi goes to the lush Mangrove Park, and then Marinated Kale Fattoush. Loi goes to the lush Mangrove Park, and then heads to the desert to visit Gracia Farm. She ends the day at heads to the desert to visit Gracia Farm. She ends the day at Breakwater, where she prepares Abu Dhabi-Thermo Salad. Breakwater, where she prepares Abu Dhabi-Thermo Salad.

Chef Maria Loi travels to Greece's second largest island, Evia, where she makes Kritharaki me Manitaria (Orzo with Mushrooms) with mushrooms cultivated at a local farm. Then it's off to Naxos Island - Maria climbs aboard a yacht where the Governor of Naxos helps her prepare a delicious Salatouri (Naxian Skate Fish Salad). Back in New York, Chef Loi serves up some easy Naxian dishes adapted for the home kitchen: Mikres Omeletes me Manitaria kai Kritharaki (Mini Omelette Muffins with Mushrooms and Orzo) and a classic Tonosalata (Greek Tuna Salad).

Chef Maria Loi travels to the farmlands of Naxos Island where she cooks, drinks, and dances like the locals do. She's joined by a local culinary instructor, Iouliani Polykreti, to prepare Katsikaki me Patates (Roasted Goat with Naxian Potatoes) and Gemista (Stuffed Vegetables) in her outdoor oven. Inspired by her journey, Maria heads back to New York City where she makes two easy vegetarian dishes: Patates Lemonates (Roasted Lemon Potatoes) and Naxos-inspired Gemista tis Tembelas (Lazy Chef's Stuffed Vegetables).

Chef Maria Loi travels to the farmlands of Naxos Island where she cooks, drinks, and dances like the locals do. She's joined by a local culinary instructor, Iouliani Polykreti, to prepare Katsikaki me Patates (Roasted Goat with Naxian Potatoes) and Gemista (Stuffed Vegetables) in her outdoor oven. Inspired by her journey, Maria heads back to New York City where she makes two easy vegetarian dishes: Patates Lemonates (Roasted Lemon Potatoes) and Naxos-inspired Gemista tis Tembelas (Lazy Chef's Stuffed Vegetables).

Chef Maria Loi travels to the farmlands of Naxos Island where she cooks, drinks, and dances like the locals do. She's joined by a local culinary instructor, Iouliani Polykreti, to prepare Katsikaki me Patates (Roasted Goat with Naxian Potatoes) and Gemista (Stuffed Vegetables) in her outdoor oven. Inspired by her journey, Maria heads back to New York City where she makes two easy vegetarian dishes: Patates Lemonates (Roasted Lemon Potatoes) and Naxos-inspired Gemista tis Tembelas (Lazy Chef's Stuffed Vegetables).

Chef Maria Loi takes us to the historic Four Seasons Astir Palace Hotel in Athens to cook with the highly celebrated Chef Bertrand Valegeas. Inspired by the fresh seafood surrounding them, they prepare Tsipoura sti Ladokola (Sea Bream in Parchment Paper) and Karavides me Kritharaki (Langoustine with Orzo). Back in New York City, Maria shows us how to make some Athens-inspired recipes: Traganos Solomos (Crispy-Skin Salmon) and Garides me Kritharaki (Shrimp with Orzo).

Chef Maria Loi takes us to the historic Four Seasons Astir Palace Hotel in Athens to cook with the highly celebrated Chef Bertrand Valegeas. Inspired by the fresh seafood surrounding them, they prepare Tsipoura sti Ladokola (Sea Bream in Parchment Paper) and Karavides me Kritharaki (Langoustine with Orzo). Back in New York City, Maria shows us how to make some Athens-inspired recipes: Traganos Solomos (Crispy-Skin Salmon) and Garides me Kritharaki (Shrimp with Orzo).

Chef Maria Loi takes us to the historic Four Seasons Astir Palace Hotel in Athens to cook with the highly celebrated Chef Bertrand Valegeas. Inspired by the fresh seafood surrounding them, they prepare Tsipoura sti Ladokola (Sea Bream in Parchment Paper) and Karavides me Kritharaki (Langoustine with Orzo). Back in New York City, Maria shows us how to make some Athens-inspired recipes: Traganos Solomos (Crispy-Skin Salmon) and Garides me Kritharaki (Shrimp with Orzo).

Chef Maria Loi travels to Crete, the largest island in Greece, to enjoy its flavorful cuisine. Maria introduces us to world-renowned Chef Giannis Baxevanis, who makes a Lavraki Gemisto (Stuffed Branzino) while Chef Poppy Kourkoutaki demonstrates a variation on the traditional way of making Dolmadakia (Stuffed Grape Leaves). Back in New York, Chef Loi and her Chef de Cuisine, Felipe Teutle, put their unique twist on traditional stuffed grape leaves, Not Your Grandmother's Sushi Style Dolmades. And then friend and seafood expert, Oyvind Ihle, stops by to enjoy Chef Loi's Kranios Rolo (Greek Stone Bass Roulade), a Greek Stone Bass filet stuffed with vegetables.

Chef Maria Loi travels to Crete, the largest island in Greece, to enjoy its flavorful cuisine. Maria introduces us to world-renowned Chef Giannis Baxevanis, who makes a Lavraki Gemisto (Stuffed Branzino) while Chef Poppy Kourkoutaki demonstrates a variation on the traditional way of making Dolmadakia (Stuffed Grape Leaves). Back in New York, Chef Loi and her Chef de Cuisine, Felipe Teutle, put their unique twist on traditional stuffed grape leaves, Not Your Grandmother's Sushi Style Dolmades. And then friend and seafood expert, Oyvind Ihle, stops by to enjoy Chef Loi's Kranios Rolo (Greek Stone Bass Roulade), a Greek Stone Bass filet stuffed with vegetables.

Chef Maria Loi travels to Crete, the largest island in Greece, to enjoy its flavorful cuisine. Maria introduces us to world-renowned Chef Giannis Baxevanis, who makes a Lavraki Gemisto (Stuffed Branzino) while Chef Poppy Kourkoutaki demonstrates a variation on the traditional way of making Dolmadakia (Stuffed Grape Leaves). Back in New York, Chef Loi and her Chef de Cuisine, Felipe Teutle, put their unique twist on traditional stuffed grape leaves, Not Your Grandmother's Sushi Style Dolmades. And then friend and seafood expert, Oyvind Ihle, stops by to enjoy Chef Loi's Kranios Rolo (Greek Stone Bass Roulade), a Greek Stone Bass filet stuffed with vegetables.

Chef Maria Loi harnesses the power of nature's sweetest gift, honey. She travels to Strovies of Kissamos, in the mountains of Crete, to join Fragiskos Stathakis at his honey farm. While in Crete's capital city, Chania, Maria pays a visit to Yiannis Vranas at his traditional bakery, where he gives her a taste of Bougatsa (Custard Pie), Pita Kolokythi me Myzithra (Zucchini Pie), and Ryzogalo (Rice Pudding). Back in New York, Chef Loi makes a luscious Melopita, a show-stopping Greek Honey Cheesecake. Then her friend, Dr. Katherine Fleming, stops by the kitchen to make a traditional Ryzogalo (Rice Pudding).

Chef Maria Loi harnesses the power of nature's sweetest gift, honey. She travels to Strovies of Kissamos, in the mountains of Crete, to join Fragiskos Stathakis at his honey farm. While in Crete's capital city, Chania, Maria pays a visit to Yiannis Vranas at his traditional bakery, where he gives her a taste of Bougatsa (Custard Pie), Pita Kolokythi me Myzithra (Zucchini Pie), and Ryzogalo (Rice Pudding). Back in New York, Chef Loi makes a luscious Melopita, a show-stopping Greek Honey Cheesecake. Then her friend, Dr. Katherine Fleming, stops by the kitchen to make a traditional Ryzogalo (Rice Pudding).

Chef Maria Loi harnesses the power of nature's sweetest gift, honey. She travels to Strovies of Kissamos, in the mountains of Crete, to join Fragiskos Stathakis at his honey farm. While in Crete's capital city, Chania, Maria pays a visit to Yiannis Vranas at his traditional bakery, where he gives her a taste of Bougatsa (Custard Pie), Pita Kolokythi me Myzithra (Zucchini Pie), and Ryzogalo (Rice Pudding). Back in New York, Chef Loi makes a luscious Melopita, a show-stopping Greek Honey Cheesecake. Then her friend, Dr. Katherine Fleming, stops by the kitchen to make a traditional Ryzogalo (Rice Pudding).

Chef Maria Loi heads to the Papantoniou Museum in beautiful Nafplio, where she speaks with Ioanna Papantoniou, about her life as a stage production designer and the history of Greece's miracle ingredient, tomato paste. Inspired by her conversation, Chef Loi makes her mom's recipe for Patates Kokkinistes (Red Potatoes). Back at home in New York City, Chef Cesare Casella joins Maria in her kitchen. Together the two collaborate on a Greek-Italian Kritharaki me Ntomata (Orzo with Tomatoes) and Spastes Patates me Pelte (Smashed Potatoes with Tomato Paste).

Chef Maria Loi heads to the Papantoniou Museum in beautiful Nafplio, where she speaks with Ioanna Papantoniou, about her life as a stage production designer and the history of Greece's miracle ingredient, tomato paste. Inspired by her conversation, Chef Loi makes her mom's recipe for Patates Kokkinistes (Red Potatoes). Back at home in New York City, Chef Cesare Casella joins Maria in her kitchen. Together the two collaborate on a Greek-Italian Kritharaki me Ntomata (Orzo with Tomatoes) and Spastes Patates me Pelte (Smashed Potatoes with Tomato Paste).

Chef Maria Loi heads to the Papantoniou Museum in beautiful Nafplio, where she speaks with Ioanna Papantoniou, about her life as a stage production designer and the history of Greece's miracle ingredient, tomato paste. Inspired by her conversation, Chef Loi makes her mom's recipe for Patates Kokkinistes (Red Potatoes). Back at home in New York City, Chef Cesare Casella joins Maria in her kitchen. Together the two collaborate on a Greek-Italian Kritharaki me Ntomata (Orzo with Tomatoes) and Spastes Patates me Pelte (Smashed Potatoes with Tomato Paste).

Chef Maria Loi dives into the land of liquid gold, visiting olive groves and olive oil producers from Crete to Sparta. She returns home to New York and teams up with friend and oilogist, David Neuman, to explore the rich beauty and history of this iconic staple of Greek cuisine: olive oil. But before we get to learn how to properly "taste" the olive oil, Maria first prepares Elies Spastes (Greek-Style Tapenade) which has enough olives to feed an entire Greek island.

Chef Maria Loi dives into the land of liquid gold, visiting olive groves and olive oil producers from Crete to Sparta. She returns home to New York and teams up with friend and oilogist, David Neuman, to explore the rich beauty and history of this iconic staple of Greek cuisine: olive oil. But before we get to learn how to properly "taste" the olive oil, Maria first prepares Elies Spastes (Greek-Style Tapenade) which has enough olives to feed an entire Greek island.

Chef Maria Loi dives into the land of liquid gold, visiting olive groves and olive oil producers from Crete to Sparta. She returns home to New York and teams up with friend and oilogist, David Neuman, to explore the rich beauty and history of this iconic staple of Greek cuisine: olive oil. But before we get to learn how to properly "taste" the olive oil, Maria first prepares Elies Spastes (Greek-Style Tapenade) which has enough olives to feed an entire Greek island.

Greece's historic capital, Athens, is the setting for a delicious journey demonstrating what it means to "eat like the ancient Greek Gods." Inspired by her visit to the Keratsini fish market in Athens' port city, Piraeus, Chef Maria Loi and restauranteur Chrysoula Ypsilanti prepare Sardeles me Elies (Sardines with Olives) and Tyropitakia (Cheese Pies) at the iconic Taverna Zorbas in Athens' ancient Plaka district. Back in her kitchen in New York, Maria whips up a quick & easy Tyropita tis Tembelas (Lazy Chef's Cheese Pie). She then invites her good friend Christian Wistehuff over to reminisce, and eat her Athens-inspired dish-Lavraki me Elies (Branzino with Olives).

Greece's historic capital, Athens, is the setting for a delicious journey demonstrating what it means to "eat like the ancient Greek Gods." Inspired by her visit to the Keratsini fish market in Athens' port city, Piraeus, Chef Maria Loi and restauranteur Chrysoula Ypsilanti prepare Sardeles me Elies (Sardines with Olives) and Tyropitakia (Cheese Pies) at the iconic Taverna Zorbas in Athens' ancient Plaka district. Back in her kitchen in New York, Maria whips up a quick & easy Tyropita tis Tembelas (Lazy Chef's Cheese Pie). She then invites her good friend Christian Wistehuff over to reminisce, and eat her Athens-inspired dish-Lavraki me Elies (Branzino with Olives).

Greece's historic capital, Athens, is the setting for a delicious journey demonstrating what it means to "eat like the ancient Greek Gods." Inspired by her visit to the Keratsini fish market in Athens' port city, Piraeus, Chef Maria Loi and restauranteur Chrysoula Ypsilanti prepare Sardeles me Elies (Sardines with Olives) and Tyropitakia (Cheese Pies) at the iconic Taverna Zorbas in Athens' ancient Plaka district. Back in her kitchen in New York, Maria whips up a quick & easy Tyropita tis Tembelas (Lazy Chef's Cheese Pie). She then invites her good friend Christian Wistehuff over to reminisce, and eat her Athens-inspired dish-Lavraki me Elies (Branzino with Olives).

Chef Maria Loi travels to Monemvasia, a stunning Greek town best known as "the rock." The town, which has been carved out of a rock slope, is home to the Kalapothou family. Chef Loi joins three generations of women to sing and carry on the tradition of baking a classic Greek bread called Ladenia and then learns how to make another well known village dish, Traxana, made with stewed eggplant & peasant 'pasta' known as. Inspired by her travels to Monemvasia, back at home Maria is joined by friend Christian Wistehuff where she bakes her easy version of Ladenia. Called Nerobouli (Easy Big Bubble Bread), it has lots of water, and large air bubbles. Chef Loi then grabs one of her regular diners at the restaurant, sweet Amrita Vora to help make Couscoussaki me Tyri (Greek Mac n Cheese).

Chef Maria Loi travels to Monemvasia, a stunning Greek town best known as "the rock." The town, which has been carved out of a rock slope, is home to the Kalapothou family. Chef Loi joins three generations of women to sing and carry on the tradition of baking a classic Greek bread called Ladenia and then learns how to make another well known village dish, Traxana, made with stewed eggplant & peasant 'pasta' known as. Inspired by her travels to Monemvasia, back at home Maria is joined by friend Christian Wistehuff where she bakes her easy version of Ladenia. Called Nerobouli (Easy Big Bubble Bread), it has lots of water, and large air bubbles. Chef Loi then grabs one of her regular diners at the restaurant, sweet Amrita Vora to help make Couscoussaki me Tyri (Greek Mac n Cheese).

Chef Maria Loi travels to Monemvasia, a stunning Greek town best known as "the rock." The town, which has been carved out of a rock slope, is home to the Kalapothou family. Chef Loi joins three generations of women to sing and carry on the tradition of baking a classic Greek bread called Ladenia and then learns how to make another well known village dish, Traxana, made with stewed eggplant & peasant 'pasta' known as. Inspired by her travels to Monemvasia, back at home Maria is joined by friend Christian Wistehuff where she bakes her easy version of Ladenia. Called Nerobouli (Easy Big Bubble Bread), it has lots of water, and large air bubbles. Chef Loi then grabs one of her regular diners at the restaurant, sweet Amrita Vora to help make Couscoussaki me Tyri (Greek Mac n Cheese).