my greek table

The Athens Vibe

In this love song to her adopted city, Diane explores the hip side of Athens, which tourists seldom get to see, and invites a friend and local foodie into her kitchen for a taste and talk of fascinating Athens. Under Diane's insightful guidance, we catch an insider's glimpse of everything from street art to street food, galleries to hipster bars, and life the way the locals live it in this city on the cusp of reinventing itself as one of the most exciting capitals in Europe. Nowhere is the Athens vibe more evident than in the modern but deeply rooted cuisine that defines this city's food culture today. In the kitchen, Diane pays homage to modern traditions by reinventing a few classics. She makes an easy pastitsio with wonton wrappers, gives cauliflower and feta a makeover, and, enjoys the contemporary Greek dessert that she and her friend Carolina make together. Bohemian Pastitsio; Whole Roasted Cauliflower with Feta and Honey; Mosaico, Carolina's Rocky Road No-Bake Cake.

Available until
2021-02-02T00:00:00-08:00

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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.

  • 2020-04-05T01:00:00-07:00
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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.

  • 2020-04-12T01:00:00-07:00
    KCETLINK

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.

  • 2020-04-19T01:00:00-07:00
    KCETLINK

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.

  • 2020-04-26T01:00:00-07:00
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