Can anyone imagine Greek cuisine 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 Pizza; My Son's Favorite Beef Stew - Kokkinisto; Green Bean Yiahni.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 202
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|Mon, Oct 26||6:30 P.M.||An Ionian Odyssey|
|Mon, Oct 26||8:30 P.M.||An Ionian Odyssey|
|Tue, Oct 27||12:00 A.M.||An Ionian Odyssey|
|Tue, Oct 27||6:30 P.M.||The Dodecanese for Dinner|
|Tue, Oct 27||8:30 P.M.||The Dodecanese for Dinner|
|Wed, Oct 28||12:00 A.M.||The Dodecanese for Dinner|
|Sun, Nov 1||5:00 P.M.||An Ionian Odyssey|
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