No other city evokes the rich and complex history of Greek cuisine better than Thessaloniki, recently named a UNESCO Food City and Greece's de facto culinary capital. Diane learns the secrets of bougatsa, an airy, creamy phyllo pastry, with a master baker, and boards a mussel boat just off the coast to harvest one of the city's favorite seafood delicacies. From sweet shops to hot peppers to unsurpassed meze plates, Diane savors and shares the flavors of Thessaloniki. In her kitchen she cooks up Mussel Pilaf and Feta-Stuffed Roasted Peppers. Guest: Filippos Bantis.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 404
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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.