my greek table

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. The pungent Greek yogurt dip, tzatziki, is the perfect match for Diane's juicy keftedes, or Greek meatballs. A fiery shrimp dish gets a cooling dash of feta. All make up the mosaic of the meze table, with a few regional cooks' delights tossed in for fun. Discover the fun and festive meze tradition. Tzatziki, Greek yogurt dip; Keftedes, Greek meatballs; Shrimp saganaki with ouzo and feta cheese.

Full Episodes

Upcoming Airdates

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.

  • 2018-11-25T00:00:00-08:00
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Santorini: Flavors of a Volcano

Diane celebrates the intensely flavored food and unique wines of one of Greece's most breathtaking islands, Santorini. Diane hops in a boat to pick capers on this volcanic island. Back in the kitchen she cooks sea bass with briny capers and a dash of minerally Santorini wine and serves the delectable fish dish with fava, a velvety yellow split pea puree classic in Santorini. She visits a renowned vineyard which still practices the island tradition of growing grapes in basket-shaped vines.

  • 2018-12-02T00:00:00-08:00
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Life of Pie

Is there a Greek dish more iconic than Spanakopita, spinach pie? Diane follows the fillo flake trail from a New York City diner to the remote Greek countryside to explore the origins of fillo pies. She proves that making homemade fillo is a lot easier than it seems and demonstrates how to transform the flaky pastry into a classic spinach pie. We see how a traditional cheese pie is made and visit one of the oldest artisan fillo makers in Greece. Store-bought fillo is the perfect shortcut for Diane's deliciously easy chicken pie.

  • 2018-12-09T00:00:00-08:00
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Crete: Mother of the Mediterranean

Diane visits the source of the well-known Mediterranean diet: Crete. A hearty, soul-satisfying breakfast grain called hondros, or cracked wheat, gives a great start to the day. For a glimpse of village life, she follows a local family's daily routine of working the land and cooking up a storm and meets an unusual farmer who lives the way people did on Crete a hundred years ago. From picking wild artichokes and asparagus to preparing a simple omelet with wild greens, life's a celebration of fresh, robust food.

  • 2018-12-16T00:00:00-08:00
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