my greek table

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 honey that is one of the secrets to Ikarians' renowned longevity. Diane's friend Eleni joins her to cook a hearty one-pot summer vegetable stew 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; Chickpeas baked with vegetables, herbs and honey; Soufico, a sumptuous eggplant casserole.

Full Episodes

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Ancient Grains for Modern Cooks

Diane explores the ancient grains that Greek cooks still love to use. A hearty, soul-satisfying breakfast grain called hondros, or cracked wheat, gives a great start to the day. Fresh vegetables, green apples and mint add a pop of freshness to an easy bread salad made with a classic Cretan barley rusk called dako or paximadi. Pasta tossed with Greek yogurt and half a dozen fresh herbs provides instant comfort with a taste that's quintessentially Greek.

  • 2018-10-21T01:00:00-07:00
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Olive Oil Everything

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 goes on a journey to the stunningly preserved town of Monemvasia in the Peloponnese. Greece's liquid gold transforms a simple vegetable medley into a luscious dish and slips between the folds of billowy rice and greens in a succulent pilaf spiked with a squeeze of lemon juice. Olive oil gives dessert a distinct character too. It's a primary ingredient in Halva, an earthy pudding-like creation spiked with dried fruits, orange zest and nuts.

  • 2018-10-28T01:00:00-07:00
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Meze 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 spice, yogurt, cheese, crunch, comfort, seafood, meat and more, all in one sitting.

  • 2018-11-04T01:00:00-07:00
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A Bit of Greek Red Wine

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. 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 fish 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.

  • 2018-11-11T00:00:00-08:00
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