my greek table

You Say Tomato, I Say Domata

Can anyone imagine Greek cuisine without the tomato? When this relative newcomer arrived in Greece it was at first disparaged and feared. It took a curious Capuchin monk living on one of the oldest streets in the world, in the Plaka section of Athens, to first plant this new-world vegetable in the 18th century. From there, the tomato spread to Santorini, where it has been a staple crop ever since. And the rest is history. Diane follows the path of this most basic food, all the while cooking up some of Greece's most delectable tomato-based dishes. Tomatoes & Bread 3 Ways; Bruschetta, Ladenia and Pizza; My Son's Favorite Beef Stew - Kokkinisto; Green Bean Yiahni.

Available until
2021-01-03T00:00:00-08:00

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Taste the Music: The Aromatic Cuisine of the Asian Minor Greeks

Almost 100 years ago, Greeks from the shores of Asia Minor, present-day Turkey, emigrated en masse into Greece, inundating areas, among them the port of Piraeus and environs, forever changing both the flavors and music of their adopted homeland. Amid the riffs of their rebetika music, in one of the oldest tavernas in Greece, Diane tells the story of how their exodus and arrival on Greek shores brought the likes of exotic spices, luscious urbane recipes and soulful music to Greece.

  • 2019-11-17T00:00:00-08:00
    KCETLINK

Kalimera! Breakfast and Brunch

Kalimera! That's Greek for "Good Morning," and in this episode, Diane explores the varied ways to start the day with Greek-style breakfast and brunch. From Greece's unique coffee culture to the gentle herbal teas that are at once soothing and therapeutic, Diane explores the day's first sips then delves into sweet and savory regional breakfast and brunch specialties, from the islands and mainland. Finally, in a nod to modern times, she whips up a brunch cocktail classic, a Mimosa made with traditional Greek ingredients.

  • 2019-11-24T00:00:00-08:00
    KCETLINK

Chewing The Sea

Nothing speaks more to Greek cuisine and to Greece itself than the image of traditional fishing boats plying the waters of a crystal-clear blue sea. In this episode, Diane visits a local fisherman and fish taverna to learn the secrets of sustainable fish cookery. Along the way, she discovers some of the local fish and seafood that thrive as well as those that are endangered. On the dock, she makes a traditional fish soup, kakavia, with the captain.

  • 2019-12-01T00:00:00-08:00
    KCETLINK

Lemon, Oregano & Smoke - The Greek Grill

In Greece, they say you can learn to cook, but you're born to grill. For sure, cooking over fire is one of the most ancient ways to enjoy a whole variety of meats, fish, even vegetables. Today, we're focusing on the traditions of grilling in Greece, a hero's feast, so to speak. Even battle-hardened warriors savored the succulent smoky flavors of grilled meats to celebrate victory. In this episode, Diane visits one of the best-known Greek grill chefs to learn the secrets of cooking over fire.

  • 2019-12-08T00:00:00-08:00
    KCETLINK