my greek table
S1 E12: The Centaur's Kitchen - Preserving Nature's Bou

The Centaur's Kitchen: Preserving Nature's Bounty

Diane goes off the beaten path to lush Mount Pelion in Central Greece in search of ways to preserve nature's incredible bounty. Preserves of every kind are the starting point for so many dishes here, from whole apples and almonds put up in sugar syrup to wild pistachio shoots pickled in vinegar. With a bunch of pickled sweet red peppers in hand, Diane makes a hearty local sausage-pepper dish. A foraging escapade inspires a fabulous dish of eggs cooked inside a bed of greens. And, finally, the rainbow of fruit preserves called spoon sweets leads to a delicious cherry-preserve and Greek-yogurt mousse that's one of those desserts easy to describe as deceptively light. Discover the Greek tradition of sweet and savory preserves that pays homage to Greece's incredible produce. Whole apple preserves; Pan-fried fiddlehead ferns; Spetsofai, sausage and peppers; Eggs in a hole, cooked in greens; Sour cherry Greek yogurt mousse.

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Food Secrets of Mykonos

On a cruise ship to Mykonos, Diane discovers not the dazzling cosmopolitan side of Greece's most iconic party island, but the quiet life and food of its local farmers. She cooks with a young chef who is breathing new life into the island's traditional recipes, discovers onion pie, delicious cured pork, and one of the oldest cheeses in the world, called kopanisti, still made by the few remaining farm families on the island. In the kitchen, inspired by Mykonos, she makes a garlicky local pasta recipe, and a Greek island fish soup.

  • 2020-07-12T01:00:00-07:00
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The Athenian Riviera

Who says you need to go to the islands for a bit of sea and sun? One of the most charming aspects of life in Athens, but one often overlooked by the millions of visitors who pass through every year, is the seaside resort area locals like to call the Athenian Riviera. From gorgeous cafes, to bustling nightlife, traditional fish markets right off the boat, yachting and other water sports, and so much more, the area just 20 minutes south of the Greek capital is a world away.

  • 2020-07-19T01:00:00-07:00
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Tinos: Ancient Marble, Timeless Flavors

Within almost swimming distance of Mykonos, the small neighboring island of Tinos couldn't be more different. Renowned for its tradition of marble sculpting and home to some of the most... marvelous...flavors in the Aegean, Tinos is magical. Diane visits a famous local marble sculptor and segues into the island's own sculpted landscape en route to visit an old friend and great cook, where she learns the secrets of pinched sweet cheese cakes, ancient sesame-honey confections and more.

  • 2020-07-26T01:00:00-07:00
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The Navarino Challenge

In this episode, Diane meets up with ultramarathoner and friend Dean Karnazes, who is in Messinia to run the Navarino Challenge. She dares to take a run with him, and on the road he helps Diane hone her technique, sharing healthy eating and running tips as they enjoy a jog through nature. Together they make a simple Greek salad with local ingredients and enjoy surroundings that exemplify perfect Mediterranean living. Back in her kitchen, Diane cooks up a very healthy plant-forward Messinian meal, with lots of olive oil, beans and greens.

  • 2020-08-02T01:00:00-07:00
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Tasty Teardrops and Tomatoes: Chios

Locals like to tell you that Christopher Columbus lived here, on this wealthy yet relatively undiscovered island in the Northeastern Aegean, made rich early on by its role in silk processing, shipping, the production of citrus fruits and as the only source of mastiha, a resinous superfood that is one of the Mediterranean's oldest, most significant ingredients.

  • 2020-08-09T01:00:00-07:00
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