Hosted by chef, cookbook author and restaurateur Diane Kochilas, the 13-part culinary series MY GREEK TABLE WITH DIANE KOCHILAS celebrates Greek history and culture through food. In the series, Diane travels throughout Greece and its surrounding islands where she showcases many of the foods that Greece is known for (olive oil, feta, honey, yogurt and more), while giving a snapshot of the country's traditions. Then Diane heads back to her kitchen to whip up simple home-cooked meals using the ingredients she highlights in each episode, offering tips on how to cook and pair them in a traditional Greek meal.
Diane visits a small village in Laconia, the Peloponnese, where the famous Kalamata olive is cultivated, to follow the famous olive from harvest to table.
Diane travels to her family's native island of Ikaria, where locals are 10 times more likely to live to 100 than Americans.
Diane explores the ancient grains that Greek cooks still love to use.
Emerald green Greek extra virgin olive oil is the star of this show, as it flows from tree to kitchen with a stop in between at the massage table.
Diane explores the meze tradition of small plates of vibrant food meant to be shared.
Go on a picnic at a vineyard in Naoussa where one grape dominates the table: the local Xinomavro (pronounced xee NOE ma vroe), one of Greece's noblest reds.
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.
Grass-fed takes on a whole other dimension here in Epirus, Greece's untrammeled northwestern mainland, where sheep and goats graze in the lush green mountains.
Diane celebrates the intensely flavored food and unique wines of one of Greece's most breathtaking islands, Santorini.
Is there a Greek dish more iconic than Spanakopita, 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.
Diane visits the source of the well-known Mediterranean diet: Crete.
Diane goes off the beaten path to lush Mount Pelion in Central Greece in search of ways to preserve nature's incredible bounty.
In Diane's adopted city of Athens, the food scene has everything to offer, from mouthwatering souvlaki to Michelin-starred haute Greek.
In this episode, Diane introduces viewers to the rich and varied cuisine of the two main island groups in the Aegean: the Cyclades and the Dodecanese.
Can anyone imagine Greek cuisine without the tomato? When this relative newcomer arrived in Greece it was at first disparaged and feared.
Beans and legumes are among the most ancient foods in Greece, a mainstay of the Greek-Mediterranean Diet.
Honey. Figs. Olives. Olive Oil. Cheeses. Nuts. Snails.
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.
Almost 100 years ago, Greeks from the shores of Asia Minor, present-day Turkey, emigrated en masse into Greece, inundating areas, among them the port of Piraeus and environs, forever changing both the flavors and music of their adopted homeland.
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 Greece, they say you can learn to cook, but you're born to grill.
Greek food is by nature the ultimate comfort food thanks to the wealth of rustic home cooking that defines the cuisine.
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.
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 fascinating Athens.
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.
In this episode, we visit Corfu for an exploration of the island's In this episode, we visit Corfu for an exploration of the island's unusual blend of Greek and Italian cooking.
Paros is the new Mykonos, or so savvy Greek travelers say.
Diane is back in Chios in this episode, invited by a friend to Diane is back in Chios in this episode, invited by a friend to participate in a local ritual: the making of Chian firewater, called participate in a local ritual: the making of Chian firewater, called Souma, which is distilled from fermented figs.
The West's most famous mythical hero, Odysseus, hailed from the The West's most famous mythical hero, Odysseus, hailed from the Ionian island of Ithaca; tiny specks of emerald-green isles float Ionian island of Ithaca; tiny specks of emerald-green isles float magically in the bluest sea in Greece; the Venetians, French, English magically in the bluest sea in Greece; the Venetians, French, English & Russians all left their mark on the Eptanisa, or Seven Islands, in & Russians all left their mark on the Eptanisa, or Seven Islands, in the Ionian Sea between Greece and Italy.
From tourist mecca Rhodes to tiny neighboring Symi, from the mystical From tourist mecca Rhodes to tiny neighboring Symi, from the mystical island of Patmos, where St.
WENH-TV Ch. 11 Durham
WLED-TV Ch. 48 Littleton
WEKW-TV Ch. 18 Keene
W50DP-D Ch. 50 Hanover
W34DQ-D Ch. 34 Pittsburg