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My Greek Table with Diane Kochilas

Episode Guide

#101: The World’s Most Famous Diane visits a small village in Laconia, the Peloponnese, where the famous is cultivated, to follow the famous olive from harvest to table. After a chilly day of collecting, scoring, and processing the ripened fruits, Diane heads to the kitchen to whip up an olive feast. First up, a dish fit for a Greek hero, Spartan chicken, with those celebrated , tomatoes and cheese. Next, Diane shows the simple pleasures of cooking olives with oranges in an easy, elegant appetizer. The olive story doesn’t end there, of course. There’s a delectably spicy cuttlefish and olive dish she cooks up with an olive farmer, and a scrambled eggs-and-olives recipe to turn any light lunch or brunch into a Greek feast. Find out how olives can transform any meal into a masterpiece.

Spartan chicken Sautéed olives & oranges Spicy cuttlefish with olives and wild greens Kayiannas, scrambled eggs with tomatoes and olives

#102: Flavors of Longevity – Ikaria Diane travels to her family’s native island of Ikaria, where locals are 10 times more likely to live to 100 than Americans. Diane’s young 85-year-old neighbors share homemade wine and a lesson in making wild herb teas. A beekeeper reveals the that is one of the secrets to Ikarians’ renowned longevity. Diane’s friend Eleni joins her to cook a hearty one-pot summer and savor a rich, plant-based feast. Discover the spirit of Ikaria, which leaves no place for anxiety or life by the clock, but plenty of time for an impromptu dance and a feast for the senses that’s healthy as can be. Enjoy the deliciously simple and wonderfully healthy cuisine of Ikaria.

Longevity greens pies

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Chickpeas baked with , herbs and honey Soufico, one-pot vegetable stew

#103: Ancient Grains for Modern Cooks Diane explores the ancient grains that Greek cooks still love to use. Learn how to make the classic Cretan barley rusk (twice baked bread) called paximadi. Seasonal vegetables, green and mint add a pop of freshness to an easy bread salad with these rusks. Pasta tossed with Greek 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 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 Eggplant braised with trahana with roasted sea

#104: Everything Emerald green Greek extra virgin olive oil is the star of this show, as we watch it flow from tree to kitchen with a stop in between at the massage table. Diane takes us on a journey to the stunningly preserved town of Monemvasia in the Peloponnese.’s liquid gold transforms a simple vegetable medley into a luscious dish and slips between the folds of billowy and greens in a succulent pilaf spiked with a squeeze of juice. Olive oil gives dessert a distinct character too. It’s a primary ingredient in , an earthy pudding-like creation spiked with dried fruits, zest and nuts. Explore the diversity and beauty of one of Greece’s most delectable exports.

Saitia, greens Hortorizo, comforting greens and rice Briam, roasted vegetable casserole Halva, orange-spiced pudding cake with dried fruits and nuts

#105: Society Diane explores the meze tradition of small plates of vibrant food meant to be shared. In Volos, she meets up with a Meze meister who creates traditional meze dishes and heads off for a sip and a bite to a cutting-edge restaurant where they push the limits of meze. She uncovers the vast variety and robust flavors of the meze table and invites a wine expert into the kitchen for advice on what to pair when the meal includes , yogurt, cheese, crunch, comfort, seafood, meat and more, all in one sitting. The pungent Greek yogurt dip, , is the perfect match for Diane’s juicy keftedes, or Greek meatballs. A fiery dish gets a cooling dash of feta. All make up

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the mosaic of the meze table, with a few regional cooks’ delights tossed in for fun. Discover the fun and festive meze tradition.

Shrimp with and feta cheese Tzatziki, Greek yogurt dip Keftedes, Greek meatballs

#106: A Bite of Greek Red Wine Go on a picnic at a vineyard in Naoussa where one dominates the table: the local Xinomavro (pronounced xee NOE ma vroe), one of Greece’s noblest reds. This delicious, tannic wine pairs perfectly with a cheese and spice stuffed leg of lamb and is the key ingredient in succulent red wine and sage potatoes. Red wine with is on the menu, too. Diane makes an easy sea bass and mushroom dish with a splash of Greece’s revered northern red. On the wine trail, she also discovers bread, cookies and chocolate truffles all spiked with this hard-to- pronounce but easy-to-love Greek varietal. Learn how to incorporate incomparable into any menu, both as a drink and an ingredient.

Sea bass with mushrooms and Xinomavro red wine Pan-seared potatoes with red wine and herbs Cheese and spice stuffed leg of lamb braised in red wine

#107: 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 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.

Eggplant patties Little shoes, cheesy Ouzo roasted sardines Octopus with black olives

#108: Greek Mountain Cheeses Grass-fed takes on a whole other dimension here in Epirus, Greece’s untrammeled northwestern

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mainland, where sheep and goats graze in the lush green mountains. Here, Diane follows the country’s best-known cheese, feta, from its artisanal roots to modern state-of-the-art production. She explores a range of other sheep and goat milk cheeses that are new to most Americans. Diane visits a shepherd in the villages called Zagorohoria and makes farmhouse cheeses with a local friend Vassilis Paparounas. Back in the kitchen, Diane whips up a fiery feta and hot pepper spread, bakes pork with vegetables and cheese in paper, and grills an easy cheese dessert paired with Greek figs. Experience the wonderful world of Greek cheeses and learn how to use them to create an irresistibly cheesy menu.

Ktipiti, feta fire dip Pork exohico with cubes Grilled cheese with figs

#109: : Flavors of a Volcano Diane celebrates the intensely flavored food and unique wines of one of Greece’s most breathtaking islands, Santorini. Diane hops in a boat to pick on this volcanic island. Back in the kitchen she cooks sea bass with briny capers and a dash of minerally Santorini wine and serves the delectable fish dish with fava, a velvety yellow split pea puree classic in Santorini. She visits a renowned vineyard which still practices the island tradition of growing in basket- shaped vines. A local farmer shows Diane how to make the juiciest fritters from tomatoes that have never been watered. Then, Diane smokes on a stovetop flame to create a luscious spread with capers and tomatoes. There’s time, too, of course, to savor one of the world’s most celebrated sunsets in full view of the island’s majestic volcano. Enjoy the tastes of Santorini with ingredients from field to sea.

Roasted eggplant spread with capers Fava, purée of yellow split peas Tomato keftedes Sea bass with capers

#110: Life Of Pie Is there a Greek dish more iconic than , spinach pie? Diane follows the fillo flake trail from a New York City diner to the remote Greek countryside to explore the origins of fillo pies. She proves that making homemade fillo is a lot easier than it seems and demonstrates how to transform the flaky pastry into a classic spinach pie. We see how a traditional cheese pie is made and visit one of the oldest artisan fillo makers in Greece. Store-bought fillo is the perfect shortcut for Diane’s deliciously easy chicken pie. The life of pies ends on a sweet note with a heap of torn up fillo tossed with orange custard combines to make one of Diane’s most intoxicating desserts: messy orange pie. Find out how to use fillo as a base for an array of dishes, both savory and sweet.

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Homemade phyllo Classic spanakopita, spinach pie Northern Greek feta cheese and egg pie Flaky chicken phyllo pie Messy orange pie

#111: : 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 and peppers; -infused lamb chops; and giant 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 Wild greens omelet Stuffed tomatoes, peppers and grape leaves Giant beans with grape leaf pesto Succulent grilled lamb chops

#112: The Centaur’s Kitchen: Preserving Nature’s Bounty Diane goes off the beaten path to lush Mount Pelion in Central Greece in search of ways to preserve nature’s incredible bounty. Preserves of every kind are the starting point for so many dishes here, from whole apples and put up in syrup to wild shoots pickled in vinegar. With a bunch of pickled sweet red peppers in hand, Diane makes a hearty local sausage-pepper dish. A foraging escapade inspires a fabulous dish of eggs cooked inside a bed of greens. And, finally, the rainbow of called leads to a delicious cherry-preserve and Greek-yogurt mousse that’s one of those desserts easy to describe as deceptively light. Discover the Greek tradition of sweet and savory preserves that pays homage to Greece’s incredible produce.

Eggs in a hole, cooked in greens Whole preserves Spetsofai, sausage and peppers Sour cherry Greek yogurt mousse

#113: Athens Rising In Diane’s adopted city of Athens, the food scene has everything to offer, from mouthwatering

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to Michelin-starred haute Greek. In this insider’s taste of the Greek capital, the amazing flavors of a bustling modern “ancient” city bubble over in every pot. A stop at one of Diane’s favorite souvlaki joints is countered by a visit to one of the city’s most cutting-edge restaurants for “sorbet” and a stuffed grape leaf that looks like an architect’s fantasy. Back in the kitchen, Diane’s recipes are decidedly more down to earth, including a traditional Greek salad; homemade street food in the form of a crunchy, irresistible batter-fried wrap draped in Greek yogurt tartar; and the ultimate Greek classic, chicken . Experience Athens like never before, through its timeless and groundbreaking cuisine.

Classic avgolemono Greek salad Crispy cod pita wrap with yogurt tartar sauce

Season Two

#201 - Aegean Cuisine In this episode, Diane introduces viewers to the rich and varied cuisine of the two main island groups in the Aegean: the 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, and Santorini, while she weaves the aromatic story of one of Greece’s most delicious food destinations.

Syros Chopped Salad Yellow Split Pea and Herb Keftedes over “Married” Capers Fish Wrapped in Grape Leaves

#202 - You Say Tomato, I Say Domata Can anyone imagine without the tomato? When this relative newcomer arrived in Greece it was at first disparaged and feared. It took a curious Capuchin monk living on one of the oldest streets in the world, in the Plaka section of Athens, to first plant this new-world vegetable in the 18th century. From there, the tomato spread to Santorini, where it has been a staple crop ever since. And the rest is history. Diane follows the path of this most basic food, all the while cooking up some of Greece’s most delectable tomato-based dishes.

Tomatoes & Bread 3 Ways; Bruschetta, Ladenia and My Son’s Favorite Beef Stew - Kokkinisto Green Yiahni

#203 - Beans for Humanity Beans and legumes are among the most ancient foods in Greece, a mainstay of the Greek-

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Mediterranean Diet. But they also provide a kind of edible philanthropy, as Diane discovers in a visit with the founder and volunteers of a humanitarian group that sets up a street side pot of bean soup for anyone in need. They delve into the subject of the soup itself and the role of beans and pulses in Greek culinary history. As a humble food, pulses have sustained from prehistoric times to the present. We discover the varieties of different Greek beans and pulses as Diane strolls through the market, then heads to her own kitchen to cook up three delectable Greek bean dishes.

Classic (bean soup) Baked Giant Beans with Honey and Braised Chickpeas with Pork Shanks

#204 - Ancient Greece for Modern Cooks Honey. Figs. Olives. Olive Oil. Cheeses. Nuts. Snails. . 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 with Spices, Honey and Vinegar

#205 - Greek Yogurt for Breakfast, Lunch and Dinner At a local yogurt purveyor in Athens, Diane enjoys a true Greek classic: thick, tart Greek yogurt with honey, great for breakfast, lunch and dinner. Delving into this simple pleasure leads her on an excursion to a small artisanal producer of Greek yogurt in the mountains of the Peloponnese. He follows the whole process of making yogurt and learns the secrets of setting then straining this iconic Greek food. Back in the kitchen, Diane prepares scrumptious dishes that illustrate the versatility of Greek yogurt for every meal of the day.

Zucchini-Yogurt Savory Pie Lamb Baked in Greek Yogurt Greek Yogurt

#206 - Taste the Music: The Aromatic Cuisine of the Asian Minor Greeks Almost 100 years ago, Greeks from the shores of Asia Minor, present-day , emigrated en

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masse into Greece, inundating areas, among them the port of Piraeus and environs, forever changing both the flavors and music of their adopted homeland. Amid the riffs of their rebetika music, in one of the oldest in Greece, Diane tells the story of how their exodus and arrival on Greek shores brought the likes of exotic spices, luscious urbane recipes and soulful music to Greece. Back in her kitchen, she cooks up a selection of the most famous dishes these Greeks have brought to the mainland and which have become an indelible part of the culinary tapestry.

Pita Kaisarias (phyllo cups with pasturma and kaseri cheese) Soutzoukakia Smyrneika (-scented meatball sausages In tomato sauce) Eggplant Stuffed with , Raisins and Grape Molasses

#207 - Kalimera! Breakfast and Brunch Kalimera! That’s Greek for Good Morning, and in this episode, Diane explores the varied ways to start the day with Greek-style breakfast and brunch. From Greece’s unique coffee culture to the gentle herbal teas that are at once soothing and therapeutic, Diane explores the day’s first sips then delves into sweet and savory regional breakfast and brunch specialties, from the islands and mainland. Finally, in a nod to modern times, she whips up a brunch cocktail classic, a Mimosa made with traditional Greek ingredients.

Herbal Tea Froutalia with Potatoes and Sausages Greek Yogurt with Currants and Honey Sweet Milk Pie with Phyllo Greek Mimosa

#208 - 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 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 , , 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 ( risotto)

#209 - Lemon, Oregano & Smoke - The Greek Grill In Greece, they say you can learn to cook, but you’re born to grill. For sure, cooking over fire is

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one of the most ancient ways to enjoy a whole variety of meats, fish, even vegetables. Today, we’re focusing on the traditions of grilling in Greece, a hero’s feast, so to speak. Even battle- hardened warriors savored the succulent smoky flavors of grilled meats to celebrate victory. In this episode, Diane visits one of the best-known Greek grill chefs to learn the secrets of cooking over fire. We will see him butchering and Diane will talk about the difference between Greek and US cuts of meat.

Arugula Salad with Grilled and Grilled Haloumi Grilled Chicken Legs with Tomato-Olive Paste Barbecue Sauce Greek Burgers

#210 - Greek Comforts Greek food is by nature the ultimate comfort food thanks to the wealth of rustic home cooking that defines the cuisine. In this episode, Diane explores specialties from the Ionian island of Zakynthos to the Aegean island of Tinos, adding her own twist with some modern comforts, too. Back in the kitchen, she makes a juicy chicken casserole, a vegetarian , whips up feta mashed potatoes, and waxes poetic about the ultimate grilled cheese -- it’s Greek, of course!

Zakynthos Chicken Sartsa Artichoke Moussaka Feta Mashed Potatoes Spanakopita Grilled Cheese

#211 - Tears of Joy! - At a seaside tavern along the Attica Coast, Diane is enjoying a typical summer meal: an array of vibrant, robust mezedes and the wine most appropriate to pair with them, retsina. Greece’s most famous wine has evolved from the piney, overwhelming quaff of yore to a sleek, contemporary, light, aromatic white wine made from the grape. Diane follows the last resin tapper in Attica to the Kouvara pine forest to see how the resin that gives retsina its characteristic flavor is extracted, and delves into the ancient history of this fascinating wine. Back in the kitchen, Diane uses retsina as an ingredient in her recipes and also prepares recipes that pair well with this iconic Greek classic.

Skordalia, Garlicky Dip with Potatoes and Beet Salad with Shrimp Marinated with Retsina Batter-Fried Cod for

#212 - The Athens Vibe In this love song to her adopted city, Diane explores the hip side of Athens, which tourists seldom get to see, and invites a friend and local foodie into her kitchen for a taste and talk of

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fascinating Athens. Under Diane’s insightful guidance, we catch an insider’s glimpse of everything from street art to street food, galleries to hipster bars, and life the way the locals live it in this city on the cusp of reinventing itself as one of the most exciting capitals in Europe. Nowhere is the Athens vibe more evident than in the modern but deeply rooted cuisine that defines this city’s food culture today. In the kitchen, Diane pays homage to modern traditions by reinventing a few classics. She makes an easy with wonton wrappers, gives cauliflower and feta a makeover, and, enjoys the contemporary Greek dessert that she and her friend Carolina make together.

Bohemian Pastitsio Whole Roasted Cauliflower with Feta and Honey Mosaico, Carolina’s Rocky Road No-Bake Cake

#213 - Hercules Table Every region of Greece has its own unique character and cuisine, and today Diane visits Nemea and Argos, in the Eastern Peloponnese, home to some of Greece’s most famous wines as well as some of its most delectable dishes. Together with a village cook in the town square, she learns to make an amazing homemade local pasta dish and an irresistible cheesy skillet pie. Back in the kitchen, she prepares an easy sautéed spinach and orange recipe, tender braised pork with cabbage, and special cookies made with olive oil.

Spinach Cooked with Oranges and Garlic Hoirino Me Mapa (pork and cabbage stew) Melomakarona (olive oil- cookies)

Season Three

#301 – 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 pie, delicious cured pork, and one of the oldest cheeses in the world, called , 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 - Fish Soup with Avgolemono

#302 – The Athenian Riviera Who says you need to go to the islands for a bit of sea and sun? One of the most charming

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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

#303 – Tinos: Ancient Marble, Timless 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 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

#304 – The Navarino Challenge In this episode, Diane meets up with ultramarathoner and friend Dean Karnazes, who is in Messinia to run the Navarino Challenge. She dares to take a run with him, and on the road he helps Diane hone her technique, sharing healthy eating and running tips as they enjoy a jog through nature. Together they make a simple Greek salad with local ingredients and enjoy surroundings that exemplify perfect Mediterranean living. Back in her kitchen, Diane cooks up a very healthy plant-forward Messinian meal, with lots of olive oil, beans and greens.

Super Food Cabbage Salad Classic Greek Salad Bakaliaro - Salt Cod with Tomatoes, Onions & Raisins Gigantes Baked with Spinach & Feta

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#305 – Tasty Teardrops and Tomatoes: Locals like to tell you that Christopher Columbus lived here, on this wealthy yet relatively undiscovered island in the Northeastern Aegean, made rich early on by its role in silk processing, shipping, the production of citrus fruits and as the only source of mastiha, a resinous superfood that is one of the Mediterranean’s oldest, most significant ingredients. Chios also claims a wealth of food lore and Diane explores everything from beguiling mastiha, to the local pasta traditions to unique tomatoes, dangling like garlands of giant rubies against the renowned geometric patterns on medieval houses in the mastiha village of Pyrgi. She learns to make pasta and the island’s tomato sauce from local cooks. The flavors of historic Chios waft into her kitchen inspiring her to cook up a succulent chicken and quince dish and an easy traditional black eyed pea salad with Mastiha vinaigrette.

Kotopoulo me Kythonia - Chicken Braised with Quince Mavromatika Salata - Black Eyed Pea Salad, Mastiha Vinaigrette Handmade Makaronia Spartou - Greek Pasta

#306 – 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 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

#307 – A Meal in Messinia Diane visits her good friend Peter, an “expert” in the art of living the ultimate “Mediterranean lifestyle.” They are in his villa in Messinia, on the southwestern tip of the Peloponnese, near the renowned ancient town of Pylos and the historic Bay of Navarino. There, she discovers the good- life secrets of this rich, giving land, blanketed by olive and citrus trees and blessed with a perfect climate. The region is home to the world’s first system of culinary provenance, unearthed in prehistoric clay tablets at Pylos, and fragrant with the delicious recipes of local cooks who still uphold the delicious village food traditions. She cooks with two village ladies, learning to make a luscious local pork and fig dish as well as olive-oil fried bread twists called lalangia. Back in her kitchen, inspired by the cornucopia of olive oil, oranges and other local delicacies, she cooks

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up a Messinian meal.

Hoirino me Syka - Pork Braised with Figs Tarta Spanaki - Spinach & Kalamata Olive Tart Protoyiahni - Tomato Chicken Lalangia - Pencil-Thin Dough Fritters

#308 – Evia – An Island Hiding in Plain Sight Evia, the second-largest Greek island after Crete, is a culinary wonderland hiding in plain sight, just over an hour from Athens. Diane heads to this emerald jewel in search of mushrooms and other earthly delights. There, she takes an inspiring walk with a local mushroom forager who also happens to cultivate the world’s favorite edible fungi and with him cooks up one of his favorite recipes for mushrooms “kritharoto,” with orzo. Evia is also home to everything from great seafood to long-standing shepherding traditions, ancient spas and snow-capped mountains. Back in her own kitchen, mushrooms, wine and a few other local specialties play out in three delectable dishes she creates, inspired by the flavors of this nearby “secret” land.

Mushroom “Kritharoto” w/Orzo Manitaria Stifado - Wild Mushroom & Onion Stew Spicy Trahana Soup w/Fresh Seafood Kapamas - Lamb In Aromatic Tomato Sauce

#309 – The Culinary Tapestry of In this episode, we visit Corfu for an exploration of the island’s unusual blend of Greek and Italian cooking. The Venetians ruled this lush island in the Ionian for more than 400 years and left an indelible stamp on its cuisine. To a lesser extent, so did the English, who administered the islands in the 19th century, as well as the French and Russians. Diane explores the rich, multi- faceted cuisine of Corfu, makes the Venetian-inspired tangy meat dish soffrito with a well- known local cook, learns about a simple orange salad and local Jerusalem artichokes, visits the 16th century kitchen of an old noble family, and discovers a farm for a taste of Corfu’s most famous fruit. In the market she finds ouzo-infused figs wrapped in fig leaves, local fish varieties and much more. In her own kitchen, she cooks up a Corfiot storm of mixed braised greens with feta, a famed island fish stew called bourtheto (from the Italian brodetto), and a favorite from a bygone era: Venetian pastitsio, reworked for the modern cook.

Soffrito - Tangy Sliced Beef in Vinegar-Parsley Sauce Orange Salad with Hot & Olive Oil Jerusalem Artichoke Salad Tsigareli - Braised Greens w/Tomato & Feta Bourtheto - Garlicky Fish & Stew Venetsianiko Pastitsio

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#310 – 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 fiancée, 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 . 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

#311 – Figs in a Glass Diane is back in Chios in this episode, invited by a friend to participate in a local ritual: the making of Chian firewater, called Souma, which is distilled from fermented figs. It is one of the many fruit distillations in Greece but also one of the rarest, and Diane follows the process through to the first drops, at which point...the party begins! Food and firewater go hand in hand, but not without first having made the antidote to any potential hangover, a partridge soup. In this foray through Chios’s traditions, Diane also discovers some delicious desserts, all part of the table for this fun feast. Chios is for food lovers, and Diane returns to her kitchen fired up with ideas for some great island-inspired dishes. Eggplant pilaf and an aromatic meat-filled omelet are on the menu.

Melitzanopilafo - Eggplant Pilaf Avgokalamoura - Ground Meat Omelet Rafiolia - Sweet Pumpkin Phyllo Pastries Perdikosoupa - Partridge soup

#312 – An Ionian Odyssey The West’s most famous mythical hero, Odysseus, hailed from the Ionian island of Ithaca; tiny specks of emerald-green isles float magically in the bluest sea in Greece; the Venetians, French, English & Russians all left their mark on the Eptanisa, or Seven Islands, in the Ionian Sea between Greece and . Diane visits Lefkada, the closest Ionian island, where she discovers Greece’s tastiest, tenderest lentils, rosewater vinegar, and the art of local embroidery. She visits a local cook at home to learn the secrets of the local lemony cod stew. On this culinary odyssey Diane succumbs to the siren’s call of flavors and history known as the Ionian Islands and in her own kitchen prepares a bevy of dishes from several of these lush, delicious lands off of Greece’s

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western coast.

Fakes - Lefkada Soup Psari Bianco - Lemony Cod and Potatoes Kefalonitiki Kreatopita - Cephalonia Three- Skordostoumbi - Zakynthos Garlicky Eggplant Poulenta - Ionian Polenta

#313 – 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/ Sauce Lentils Cooked w/Orzo & Carmelized Onions

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