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13 Episodes 2022 - 0
Episode 1
Sat, Oct 8, 2022 30 mins
Diane discovers the history of her historic neighborhood in the heart of central Athens with the city's most renowned urban chronicler, and cooks up a delicious Spiced Roasted Chicken with Toasted Orzo Pilaf, Kale Caesar with Greek yogurt, and a Crispy Phyllo Ice Cream Sundae with Honey, Nuts and Halva.
Episode 2
Sat, Oct 15, 2022 30 mins
Diane explores the fast-growing vegan trends in Athens, honing in on the transformation of meat-based Greek classics to plant-based alternatives.
Episode 3
Sat, Oct 22, 2022 30 mins
Diane creates some homemade street food of her own: a Gyro-Stuffed Baked Bread Loaf; a Healthy Smoothie Bowl with Greek Yogurt; and a Warm Green Bean Salad with Chopped Onion and Hazelnuts.
Episode 4
Thu, Nov 10, 2022 30 mins
Diane explores the many influences that have shaped the flavors of beautiful Thessaloniki, especially the confluence of so many different Greeks settled there from the Anatolian and Balkan environs.
Episode 5
Sat, Nov 5, 2022 30 mins
Dishes include: an artichoke dish; and meatloaf wrapped in grape leaves.
Episode 6
Thu, Nov 24, 2022 30 mins
Diane visits the daughter of Holocaust survivors for a tour of Thessaloniki's Jewish past. Hella cooks up a few of her family's Sephardic recipes, including Huevos Haminados (slowly boiled spiced eggs) and Merenza Assada (grilled eggplant with meatballs in tomato sauce). Then Diane visits a local restaurant for a demo and taste of yet another old Jewish dish, Keftikas de Nogada (meatballs with walnut sauce) that is part of this fascinating city's cultural and culinary heritage.
Episode 7
Thu, Dec 1, 2022 30 mins
Ioannina is a crossroads of two main traditions: the meat-and-cheese centric cooking of the mountains as well as the culinary gifts of the lake. But it's also home to the most renowned baklava in Greece. Diane focuses on this quaint old city's culinary and cultural lore, and the outcome is a delicious confluence of earth and water.
Episode 8
Thu, Dec 8, 2022 30 mins
Diane explores the foods that unite us, meaning the foods so many of us have in common regardless of where we are from, as well as the foods that have insinuated themselves into Greek cuisine, embraced by a whole new generation of cosmopolitan, global Greek cooks.
Episode 9
Thu, Dec 15, 2022 30 mins
Diane visits the mountain enclave of a traditional shepherding family and makes a feta cheese pie with layers of crisp homemade pastry that is baked the way it's been done for centuries: over embers in the ground, covered by a metal dome called a gastra. The result is a taste of heaven on earth. But her journey into Epirus doesn't stop there. Savory pies are the thing here, one of the most important foods, especially among itinerant shepherd's communities.
Episode 10
Thu, Dec 22, 2022 30 mins
Diane invites a well-known dietician into her kitchen and they prepare a deliciously healthy meal that is brimming with Greek superfoods. On the menu: a Spiced Carrot Soup Three Ways; a Black-Eyed Pea Salad with Dried Figs, Pomegranate, EVOO and Herbs; and an ancient dessert of wheat kernels, Greek honey, nuts, and dried fruits called Varvara.
Episode 11
Thu, Dec 29, 2022 30 mins
Diane meets up with Greece's most famous chef and a famed seafood master, Chef Lefteris Lazarou, often dubbed the father of modern Greek cuisine, whom she first met when she moved to Athens more than 30 years ago. Lefteris takes her to the fish market and sheds light on everything from how to tell freshness and fish gender to the best way to cook squid! Back in his restaurant
Episode 12
Thu, Jan 5, 2023 30 mins
Diane's daughter, Kyveli, has invited a few gallerists and young artists for dinner in her studio in Exarcheia, a fascinating Athens neighborhood, and mama cooks up the perfect meal to inspire their insightful conversation. It's all about the art hub that is Athens. On the menu: Braised Ouzo-Orange Octopus, Zucchini-Herb Phyllo Pie, and a Giant Bean Greek Salad.
Episode 13
Mon, Jan 2, 2023 30 mins
Diane's daughter, Kyveli, has invited a few gallerists and young artists for dinner in her studio in Exarcheia, a fascinating Athens neighborhood, and mama cooks up the perfect meal to inspire their insightful conversation. It's all about the art hub that is Athens. On the menu: Braised Ouzo-Orange Octopus, Zucchini-Herb Phyllo Pie, and a Giant Bean Greek Salad.