Season 2
13 episodes
24 min. per episode
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An American chef unearths her Greek heritage, blending tradition and innovation while battling culinary challenges and deep-rooted family secrets.
Episodes
Diane introduces viewers to the rich and varied cuisine of the Cyclades and Dodecanese island groups. In the kitchen, Diane shares time-honored recipes from Syros, Amorgos, Rhodes, and Santorini, while weaving an aromatic story.
Can anyone imagine Greek cuisine without the tomato? When the tomato first arrived in Greece, it was disparaged and feared. Diane reveals the origins of this basic food while cooking some of Greece's most satisfying tomato-based dishes.
Humble beans and legumes are among the most ancient foods in Greece that have helped sustain Greek civilization from prehistoric times to the present day. Diane invites us into her kitchen to cook three enticing Greek bean dishes.
Honey, figs, olives, olive oil, cheeses, nuts, snails, and spices represent a few of the staple ingredients representative of Greek cuisine dating back to antiquity. In the kitchen, Diane creates a tempting ancient feast for modern cooks.
At a local Athenian purveyor, Diane enjoys a true Greek classic: yogurt with honey. In the mountains of the Peloponnese, we will visit an artisanal producer of Greek yogurt, and in the kitchen, Diane will illustrate yogurt's versatility.
My Greek Table is a cooking program that takes place in Greece. The hostess is Diane Kochilas, an American Greek chef in Greece.