My Greek Table with Diane Kochilas

Recipes include Syros Chopped Parsley Salad; Favokeftedes (Yellow Split Pea Patties); and Fish Wrapped in Grape Leaves.

Recipes include tomatoes and bread in three ways: Bertes me Capari (Tomato Paste-Caper Dip) on Bruschetta; Fasolakia Yiahni (Green Beans in Tomato Sauce); Quick Ladenia Milou (Olive Oil Flatbread from Milos).

The varieties of Greek beans and pulses are discovered as Diane strolls through the market. She then heads to her own kitchen to cook up three delectable Greek bean dishes. Recipes include Classic Greek Bean Soup; Baked Gigantes With Honey and Dill; Braised Chickpeas with Spicy, Aromatic Pork Shanks.

Phyllo Wrapped Feta with Poppy Seeds and Honey; Roasted Chicken with Olives and Figs; Clay-baked Lentils with Spices, Honey and Vinegar.

In Athens, Diane prepares three Greek classics: Zucchini-Yogurt Savory Pie; Lamb Baked in Greek Yogurt; Greek Yogurt Cheesecake.

Diane cooks up a selection of the most famous dishes immigrant Greeks brought to the mainland and which have become and indelible part of the culinary tapestry. Recipes include: Pita Kaisarias in Phyllo Cups; Soutzoukakia Smyrneika; Eggplants Stuffed with Onions, Raisins, and Grape Molasses.

Diane explores the varied ways to start the day with Greek-style breakfast and brunch; before delving into sweet and savory regional breakfast and brunch specialties. Recipes include Froutalia Omelet With Sausages And Potatoes from Andros; Greek Yogurt Pancakes; Galatopita, Milk Pie.

Diane visits a local fisherman and fish taverna to learn the secrets of sustainable fish cookery, and cooks up a sea of sustainable treats. Recipes include Taramosalata, Fish Roe Spread; Kritharoto, Seafood Orzo; Fish a la Spetsiota.

Diane learns the secrets of cooking over fire from one of the best-known Greek grill chefs. Recipes include: Arugula Salad with Grilled Pears and Grilled Haloumi; Greek Burgers Stuffed with Spicy Feta; Grilled Chicken Legs with Tomato-Olive Barbecue Sauce.

Recipes include: Zakynthos Chicken Sartsa; Artichoke Moussaka; Feta Mashed Potatoes; Spanakopita Grilled Cheese.

Recipes include: Walnut Skordalia, Garlicky Dip with Potatoes and Walnuts; Beet Salad with Garlic; Shrimp with Retsina, Lemon, Pepper, and Coriander; Cod Croquettes.

Diane explores the hip side of Athens, which tourists seldom get to see, and invites a friend and local foodie into her kitchen. Included: an insider's glimpse of everything from street art to street food; galleries to hipster bars; and life the way the locals live it. Also: Diane makes an easy pastitsio with wonton wrappers; gives cauliflower and feta a makeover; and enjoys a contemporary Greek dessert.

Recipes include: Sautéed Spinach with Orange and Garlic; Hoirino Me Mapa, Pork and Cabbage Stew; Melomakarona, Olive Oil - Walnut - Honey Cookies.