My Greek Table with Diane Kochilas

Recipes include: Fish Soup with Avgolemono; Crunchy Garlic-Rusk Pasta; Onion-Cheese Pie

Recipes include: Baked Feta-Stuffed Calamari; Pan-fried Red Mullets and Sardines; An Athenian Sloppy Yianni; Spanakopita Macaroni & Cheese

Diane meets up with her friend, Dean Kamazes, who is in Messinia to run the Navarino Challenge. They make a Greek salad with local ingredients, and Diane cooks a plant-forward Messinian meal with olive oil, beans, and greens.

Naxos is known for its quality meats, its array of cow's milk and sheep-and-goats' milk cheeses, and its potatoes. Local cooks serve Diane and her friend Alexis with a feast of stuffed lamb, potatoes, and a unique skillet pumpkin-onion pie.

Recipes include Anginaropita, Barbounia Me Kapari, and Tsimbites.

Recipes include chicken braised with quince and black-eyed pea salad with mastiha vinaigrette.

Diane visit with her friend Peter, who is an expert in the art of living the ultimate Mediterranean lifestyle. Recipes include pork braised with figs, and a spinach and kalamata olive tart.

Diane is on the Greek island of Evia to prepare Mushroom “Kritharoto” with Orzo, along with Wild Mushroom and Onion Stew.

Diane explores the rich cuisine of Corfu and makes the Venetian-inspired tangy meat dish soffrito, which is a tangy sliced beef in a vinegar-parsley sauce.

Diane discovers the sustainable food ways of Paros and prepares rabbit stew and skate salad.

Recipes include eggplant pilaf, sweet pumpkin phyllo pastries, and partridge soup.

Recipes include Lefkada Lentil Soup, Lemon Cod and Potatoes, a three-meat pie, and garlic eggplant.

Diane delves into the ingredients that characterize the cuisine of the Dodecanese islands in the southeastern Agegean.