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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  • 2019-10-20T01:00:00-07:00
    KCETLINK

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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.

  • 2019-10-20T01:00:00-07:00
    KCETLINK

Beans for Humanity

Beans and legumes are among the most ancient foods in Greece, a mainstay of the Greek-Mediterranean Diet. But they also provide a kind of edible philanthropy, as Diane discovers in a visit with the founder and volunteers of a humanitarian group that sets up a street side pot of bean soup for anyone in need. They delve into the subject of the soup itself and the role of beans and pulses in Greek culinary history. As a humble food, pulses have sustained Greeks from prehistoric times to the present.

  • 2019-10-27T01:00:00-07:00
    KCETLINK

Ancient Greece for Modern Cooks

Honey. Figs. Olives. Olive Oil. Cheeses. Nuts. Snails. Spices. These are just a few of the foods that mark one of the most characteristic aspects of Greek cuisine: the continuity of ingredients from as far back as Neolithic times antiquity to the present. In a magical tour of Athens that stretches from a walk with Diane through the bustling modern market to the Ancient Agora with Dr. John Camp, one of the rock stars of archeology, this episode explores the history of this ancient cuisine, making it delightfully relevant to our needs and tastes today.

  • 2019-11-03T01:00:00-07:00
    KCETLINK

Greek Yogurt for Breakfast, Lunch, and Dinner

At a local yogurt purveyor in Athens, Diane enjoys a true Greek classic: thick, tart Greek yogurt with honey, great for breakfast, lunch and dinner. Delving into this simple pleasure leads her on an excursion to a small artisanal producer of Greek yogurt in the mountains of the Peloponnese. He follows the whole process of making yogurt and learns the secrets of setting then straining this iconic Greek food. Back in the kitchen, Diane prepares scrumptious dishes that illustrate the versatility of Greek yogurt for every meal of the day.

  • 2019-11-10T00:00:00-08:00
    KCETLINK