Season 4
13 episodes
0 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
Spiced roasted chicken with toasted orzo pilaf; kale Caesar salad with Greek yogurt; crispy phyllo ice cream sundae with honey, nuts, and halva.
Vegan trends in Athens, Greece; vegan moussaka; vegan galaktoboureko; a vegan version of rice-meatball soup.
Diane explores the street food scene in Athens, Greece. She makes a gyro-stuffed baked bread loaf, a healthy smoothie bowl with Greek yogurt, and a warm green bean salad with chopped onion and hazelnuts.
Diane explores the influences that shaped the flavours of Thessaloniki, learns the secrets of bougatsa and harvests mussels. She makes feta-stuffed sweet red peppers and mussel pilaf.
An Athenian classic, Athinaiki mayioneza -- poached fish and vegetables with homemade mayonnaise; an artichoke dish called a la polita; an unusual meatloaf wrapped in grape leaves.
My Greek Table is a cooking program that takes place in Greece. The hostess is Diane Kochilas, an American Greek chef in Greece.