my greek table

Greek Mountain Cheeses

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. Here, Diane follows the country's best-known cheese, feta, from its artisanal roots to modern state-of-the-art production. She explores a range of other sheep and goat milk cheeses that are new to most Americans. Diane visits a shepherd in the villages called Zagorohoria and makes farmhouse cheeses with a local friend Vassilis Paparounas. Back in the kitchen, Diane whips up a fiery feta and hot pepper spread, bakes pork with vegetables and cheese in paper, and grills an easy cheese dessert paired with Greek figs. Experience the wonderful world of Greek cheeses and learn how to use them to create an irresistibly cheesy menu. Ktipiti, feta fire dip; Pork exohico with kefalotyri cubes; Grilled manouri cheese with figs.

Full Episodes

Upcoming Airdates

Athens Rising

In Diane's adopted city of Athens, the food scene has everything to offer, from mouthwatering souvlaki to Michelin-starred haute Greek. In this insider's taste of the Greek capital, the amazing flavors of a bustling modern "ancient" city bubble over in every pot. A stop at one of Diane's favorite souvlaki joints is countered by a visit to one of the city's most cutting-edge restaurants for Greek salad "sorbet" and a stuffed grape leaf that looks like an architect's fantasy.

  • 2018-02-20T03:30:00-08:00
    KCET-HD

The World's Most Famous Olive

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. After a chilly day of collecting, scoring, and processing the ripened fruits, Diane heads to the kitchen to whip up an olive feast. First up, a dish fit for a Greek hero, Spartan chicken, with those celebrated olives, tomatoes and feta cheese. Next, Diane shows the simple pleasures of cooking olives with oranges in an easy, elegant appetizer. The olive story doesn't end there, of course.

  • 2018-02-27T03:30:00-08:00
    KCET-HD

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.

  • 2018-03-06T03:30:00-08:00
    KCET-HD

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.

  • 2018-03-13T04:30:00-07:00
    KCET-HD