The Greek Kitchen | KCET
The Greek Kitchen
Travel to the tiny Island of Kea in Greece to learn all about moussaka and skordalia. Back home in Joanne's San Francisco kitchen, she makes a Joanne's skordalia and her pastitsio. Recipes: Moussaka; Skordalia with spinach and walnuts; Pastitsio.
Full Episodes
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Joanne Weir's Plates and Places
Joanne Weir's Plates and Places
Mustard
Visit Cologne, Germany with Joanne to taste mustard at a company that's been milling mustard since 1810.
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Joanne Weir's Plates and Places
Joanne Weir's Plates and Places
Greek Classics
Travel with Joanne and her students to the Greek Isle of Kea where they learn how to make tomato bread, stuffed peppers, and roasted lamb.
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Joanne Weir's Plates and Places
Joanne Weir's Plates and Places
Moroccan Flatbread
After a quick breakfast featuring traditional Msemen bread, Joanne travels to the Atlas Mountains to experience the rustic Berber Market.
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Joanne Weir's Plates and Places
Joanne Weir's Plates and Places
The Wonders of Warka
Travel to Morocco with Joanne and her students and learn how to make the paper-thin pastry dough warka and the classic sweet and savory bisteeya.
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Joanne Weir's Plates and Places
Joanne Weir's Plates and Places
Pickling Amsterdam Style
In Amsterdam, Joanne visits the farmers market in the Noordermarkt, and tastes the hugely popular dish of pickled herring.
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