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My Greek Table with Diane Kochilas

Hosted by chef, cookbook author and restaurateur Diane Kochilas, the 13-part culinary series MY GREEK TABLE WITH DIANE KOCHILAS celebrates Greek history and culture through food. In the series, Diane travels throughout Greece and its surrounding islands where she showcases many of the foods that Greece is known for (olive oil, feta, honey, yogurt and more), while giving a snapshot of the country's traditions. Then Diane heads back to her kitchen to whip up simple home-cooked meals using the ingredients she highlights in each episode, offering tips on how to cook and pair them in a traditional Greek meal.

My Greek Table with Diane Kochilas  
  • The Accidental Vegan
    Monday, April 7
    6:00 am on UEN-TV 9.1
    So much Greek food is naturally vegan. That's a truism about life around the Greek table. Diane explores the fast-growing vegan trends in Athens, honing in on the transformation of Greek classics like moussaka rendered vegan! She invites the country's best-known vegan chef into her kitchen. The results are delightful: Vegan Moussaka, Vegan Galaktoboureko, even a Vegan Yiouvarlakia, a Rice-Meatball Soup. Hint: mushrooms and avocados are involved. Guest: Nikos Gaitanos.
  • Street Food In Athens
    Friday, April 11
    5:00 pm on UEN-TV 9.1
    Diane and chef Carolina Doriti meet to explore the street food scene all over Athens, tasting their way through vegan treats, savory hand-held pies, overflowing Greek sandwiches and hand made gelato. Inspired, Diane creates some homemade street food: a Gyro-Stuffed Baked Bread Loaf, a Warm Green Bean Salad with Chopped Onion and Hazelnuts, and a Healthy Smoothie Bowl with Greek Yogurt. Guest: Carolina Doriti.
  • Street Food In Athens
    Monday, April 14
    6:00 am on UEN-TV 9.1
    Diane and chef Carolina Doriti meet to explore the street food scene all over Athens, tasting their way through vegan treats, savory hand-held pies, overflowing Greek sandwiches and hand made gelato. Inspired, Diane creates some homemade street food: a Gyro-Stuffed Baked Bread Loaf, a Warm Green Bean Salad with Chopped Onion and Hazelnuts, and a Healthy Smoothie Bowl with Greek Yogurt. Guest: Carolina Doriti.
  • Thessaloniki: Greece's De Facto Food City
    Friday, April 18
    5:00 pm on UEN-TV 9.1
    No other city evokes the rich and complex history of Greek cuisine better than Thessaloniki, recently named a UNESCO Food City and Greece's de facto culinary capital. Diane learns the secrets of bougatsa, an airy, creamy phyllo pastry, with a master baker, and boards a mussel boat just off the coast to harvest one of the city's favorite seafood delicacies. From sweet shops to hot peppers to unsurpassed meze plates, Diane savors and shares the flavors of Thessaloniki. In her kitchen she cooks up Mussel Pilaf and Feta-Stuffed Roasted Peppers. Guest: Filippos Bantis.
  • Thessaloniki: Greece's De Facto Food City
    Monday, April 21
    6:00 am on UEN-TV 9.1
    No other city evokes the rich and complex history of Greek cuisine better than Thessaloniki, recently named a UNESCO Food City and Greece's de facto culinary capital. Diane learns the secrets of bougatsa, an airy, creamy phyllo pastry, with a master baker, and boards a mussel boat just off the coast to harvest one of the city's favorite seafood delicacies. From sweet shops to hot peppers to unsurpassed meze plates, Diane savors and shares the flavors of Thessaloniki. In her kitchen she cooks up Mussel Pilaf and Feta-Stuffed Roasted Peppers. Guest: Filippos Bantis.
  • Old World Charms of the Athenian Table
    Friday, April 25
    4:59 pm on UEN-TV 9.1
    Diane explores the urbane, bourgeois flavors of Athens of another era in this tasty trip down memory lane, when she visits the home and kitchen of 90-year-old Irini Pournara and her daughter Margarita, a journalist for the city's most respected daily paper. Eirini makes an Athenian classic and the only dish to which this city has lent its name: Athinaiki Mayioneza (poached fish and vegetables with homemade mayonnaise), and Diane cooks up a sophisticated artichoke dish called A la Polita and an unusual Meatloaf Wrapped in Grape Leaves. Guests: Irini Pournara; Margarita Pournara.
  • Old World Charms of the Athenian Table
    Monday, April 28
    6:00 am on UEN-TV 9.1
    Diane explores the urbane, bourgeois flavors of Athens of another era in this tasty trip down memory lane, when she visits the home and kitchen of 90-year-old Irini Pournara and her daughter Margarita, a journalist for the city's most respected daily paper. Eirini makes an Athenian classic and the only dish to which this city has lent its name: Athinaiki Mayioneza (poached fish and vegetables with homemade mayonnaise), and Diane cooks up a sophisticated artichoke dish called A la Polita and an unusual Meatloaf Wrapped in Grape Leaves. Guests: Irini Pournara; Margarita Pournara.
  • Northern Delights - Ioannina
    Friday, May 2
    5:00 pm on UEN-TV 9.1
    Nestled in the dense Pindus mountains along a crystalline lake in the remote northwestern corner of Greece, Ioannina is a crossroads of the meat-and-cheese centric cooking of the mountains as well as the culinary gifts of the lake. 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: from a unique local version of baklava to hearty Clay-Baked Lamb and a Feta-Cheese Skillet Pie to a truly rare Clay-Tile-Baked Eel, the flavors of Ioannina will pique your curiosity and appetite for this undiscovered corner of the country. Guest: Artemis Kolionasiou.
  • Northern Delights - Ioannina
    Monday, May 5
    6:00 am on UEN-TV 9.1
    Nestled in the dense Pindus mountains along a crystalline lake in the remote northwestern corner of Greece, Ioannina is a crossroads of the meat-and-cheese centric cooking of the mountains as well as the culinary gifts of the lake. 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: from a unique local version of baklava to hearty Clay-Baked Lamb and a Feta-Cheese Skillet Pie to a truly rare Clay-Tile-Baked Eel, the flavors of Ioannina will pique your curiosity and appetite for this undiscovered corner of the country. Guest: Artemis Kolionasiou.
  • The Sephardic Cooking of Thessaloniki
    Friday, May 9
    5:00 pm on UEN-TV 9.1
    In this poignant episode of loss, survival and revival, 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). Diane visits a local restaurant for a demo and taste of another old Jewish dish, Keftikas de Nogada (meatballs with walnut sauce) that is part of this fascinating city's cultural and culinary heritage. In the kitchen she makes Chicken with Prunes. Guests: Hella Matalon; Konstantinos Markou.
  • The Sephardic Cooking of Thessaloniki
    Monday, May 12
    6:00 am on UEN-TV 9.1
    In this poignant episode of loss, survival and revival, 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). Diane visits a local restaurant for a demo and taste of another old Jewish dish, Keftikas de Nogada (meatballs with walnut sauce) that is part of this fascinating city's cultural and culinary heritage. In the kitchen she makes Chicken with Prunes. Guests: Hella Matalon; Konstantinos Markou.
  • The Foods That Unite Us
    Friday, May 16
    5:00 pm on UEN-TV 9.1
    With Athens as a backdrop, Diane explores the foods that unite us, meaning the foods so many of us have in common regardless of where we are from. Can soba noodles be grecophied? Yes, with a little tahini, shrimp and olive oil! Can Greek filling of a classic spanakopita be repurposed as a filling for an American baked potato? Indeed! Can the idea of a chicken gyro morph into a Greek-style fajita? We're guessing you know the answer! In this playful, informative episode, Diane ventures beyond tradition into the global world, embracing new ingredients, inspired by Athens' vibrant dining scene, and christening a whole bevy of new recipes Greek!
  • The Foods That Unite Us
    Monday, May 19
    6:00 am on UEN-TV 9.1
    With Athens as a backdrop, Diane explores the foods that unite us, meaning the foods so many of us have in common regardless of where we are from. Can soba noodles be grecophied? Yes, with a little tahini, shrimp and olive oil! Can Greek filling of a classic spanakopita be repurposed as a filling for an American baked potato? Indeed! Can the idea of a chicken gyro morph into a Greek-style fajita? We're guessing you know the answer! In this playful, informative episode, Diane ventures beyond tradition into the global world, embracing new ingredients, inspired by Athens' vibrant dining scene, and christening a whole bevy of new recipes Greek!
  • Pie Heaven
    Friday, May 23
    5:00 pm on UEN-TV 9.1
    Densely forested mountains, stone-cobbled villages, sheep and emerald greenery are the stuff of Epirus's lush, mountainous landscape. 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. The result is a taste of heaven on earth! Back in her kitchen, Diane makes two of her own savory pies: a Pleated, Buttery Feta Cheese Pie and a delicious Chicken-Phyllo Pie, both inspired by this region's deepest traditions. Guests: Artemis Tsakalou; Yannis Dekolis.
  • Pie Heaven
    Monday, May 26
    6:00 am on UEN-TV 9.1
    Densely forested mountains, stone-cobbled villages, sheep and emerald greenery are the stuff of Epirus's lush, mountainous landscape. 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. The result is a taste of heaven on earth! Back in her kitchen, Diane makes two of her own savory pies: a Pleated, Buttery Feta Cheese Pie and a delicious Chicken-Phyllo Pie, both inspired by this region's deepest traditions. Guests: Artemis Tsakalou; Yannis Dekolis.
  • Everyday Superfoods
    Friday, May 30
    5:00 pm on UEN-TV 9.1
    Continuity, innovation and superfoods! Greece, with its rich flora and unique array of natural edible bounty, is a cornucopia of age-old natural superfoods. In this episode, Diane invites a well-known dietician into her kitchen and together 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. Guest: Manos Dimitroulis.
  • Everyday Superfoods
    Monday, June 2
    6:00 am on UEN-TV 9.1
    Continuity, innovation and superfoods! Greece, with its rich flora and unique array of natural edible bounty, is a cornucopia of age-old natural superfoods. In this episode, Diane invites a well-known dietician into her kitchen and together 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. Guest: Manos Dimitroulis.
  • My Greek Dinner Party
    Friday, June 6
    5:00 pm on UEN-TV 9.1
    Diane prepares a dinner party meal for a handful of her closest friends. Diane provides helpful tips to alleviate the stress that comes with planning a dinner party and provides easy recipes that are healthy and delicious. On the menu: Char-Broiled Cabbage "Steaks" with Pomegranate Seeds and Lemon Zest, Whole Baked Fish with Leeks, and Greek Yogurt Panna Cotta.
  • My Greek Dinner Party
    Monday, June 9
    6:00 am on UEN-TV 9.1
    Diane prepares a dinner party meal for a handful of her closest friends. Diane provides helpful tips to alleviate the stress that comes with planning a dinner party and provides easy recipes that are healthy and delicious. On the menu: Char-Broiled Cabbage "Steaks" with Pomegranate Seeds and Lemon Zest, Whole Baked Fish with Leeks, and Greek Yogurt Panna Cotta.
  • The Father of Modern Greek Cooking
    Friday, June 13
    5:00 pm on UEN-TV 9.1
    Diane and Chef Lefteris Lazarou, often called the father of modern Greek cuisine, explore the fish market and Diane gets a few lessons on how to choose the best seafood. At his restaurant in Piraeus, Chef prepares a Pan-Seared Grouper and Whole Squid with Spanakopita Puree. Diane, inspired by Chef, creates seafood-stuffed cabbage rolls in her home.
  • The Father of Modern Greek Cooking
    Monday, June 16
    6:00 am on UEN-TV 9.1
    Diane and Chef Lefteris Lazarou, often called the father of modern Greek cuisine, explore the fish market and Diane gets a few lessons on how to choose the best seafood. At his restaurant in Piraeus, Chef prepares a Pan-Seared Grouper and Whole Squid with Spanakopita Puree. Diane, inspired by Chef, creates seafood-stuffed cabbage rolls in her home.
  • Flavors of the Athenian Art Scene
    Friday, June 20
    5:00 pm on UEN-TV 9.1
    Diane's artist daughter, Kyveli, invites a few gallerists and young artists for dinner in her studio in Exarcheia, a fascinating Athens neighborhood, and Diane cooks up the perfect meal to inspire their insightful conversation. On the menu: Braised Ouzo-Orange Octopus, Zucchini-Herb Phyllo Pie, and a Giant Bean Greek Salad.
  • Flavors of the Athenian Art Scene
    Monday, June 23
    6:00 am on UEN-TV 9.1
    Diane's artist daughter, Kyveli, invites a few gallerists and young artists for dinner in her studio in Exarcheia, a fascinating Athens neighborhood, and Diane cooks up the perfect meal to inspire their insightful conversation. On the menu: Braised Ouzo-Orange Octopus, Zucchini-Herb Phyllo Pie, and a Giant Bean Greek Salad.

 

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  • The Father of Modern Greek Cooking
    Saturday, April 5
    11:30 am on UEN-TV 9.1
    Diane and Chef Lefteris Lazarou, often called the father of modern Greek cuisine, explore the fish market and Diane gets a few lessons on how to choose the best seafood. At his restaurant in Piraeus, Chef prepares a Pan-Seared Grouper and Whole Squid with Spanakopita Puree. Diane, inspired by Chef, creates seafood-stuffed cabbage rolls in her home.
  • The Accidental Vegan
    Friday, April 4
    5:00 pm on UEN-TV 9.1
    So much Greek food is naturally vegan. That's a truism about life around the Greek table. Diane explores the fast-growing vegan trends in Athens, honing in on the transformation of Greek classics like moussaka rendered vegan! She invites the country's best-known vegan chef into her kitchen. The results are delightful: Vegan Moussaka, Vegan Galaktoboureko, even a Vegan Yiouvarlakia, a Rice-Meatball Soup. Hint: mushrooms and avocados are involved. Guest: Nikos Gaitanos.
  • Diane Discovers Her New Athens 'hood
    Monday, March 31
    6:00 am on UEN-TV 9.1
    In this episode, 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.
  • My Greek Dinner Party
    Saturday, March 29
    11:30 am on UEN-TV 9.1
    Diane prepares a dinner party meal for a handful of her closest friends. Diane provides helpful tips to alleviate the stress that comes with planning a dinner party and provides easy recipes that are healthy and delicious. On the menu: Char-Broiled Cabbage "Steaks" with Pomegranate Seeds and Lemon Zest, Whole Baked Fish with Leeks, and Greek Yogurt Panna Cotta.
  • Diane Discovers Her New Athens 'hood
    Friday, March 28
    5:00 pm on UEN-TV 9.1
    In this episode, 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.
  • The Father of Modern Greek Cooking
    Friday, March 28
    12:00 am on UEN-TV 9.1
    Diane and Chef Lefteris Lazarou, often called the father of modern Greek cuisine, explore the fish market and Diane gets a few lessons on how to choose the best seafood. At his restaurant in Piraeus, Chef prepares a Pan-Seared Grouper and Whole Squid with Spanakopita Puree. Diane, inspired by Chef, creates seafood-stuffed cabbage rolls in her home.
  • The Father of Modern Greek Cooking
    Thursday, March 27
    7:00 pm on UEN-TV 9.1
    Diane and Chef Lefteris Lazarou, often called the father of modern Greek cuisine, explore the fish market and Diane gets a few lessons on how to choose the best seafood. At his restaurant in Piraeus, Chef prepares a Pan-Seared Grouper and Whole Squid with Spanakopita Puree. Diane, inspired by Chef, creates seafood-stuffed cabbage rolls in her home.
  • Old World Charms of the Athenian Table
    Thursday, March 27
    12:00 am on UEN-TV 9.1
    Diane explores the urbane, bourgeois flavors of Athens of another era in this tasty trip down memory lane, when she visits the home and kitchen of 90-year-old Irini Pournara and her daughter Margarita, a journalist for the city's most respected daily paper. Eirini makes an Athenian classic and the only dish to which this city has lent its name: Athinaiki Mayioneza (poached fish and vegetables with homemade mayonnaise), and Diane cooks up a sophisticated artichoke dish called A la Polita and an unusual Meatloaf Wrapped in Grape Leaves. Guests: Irini Pournara; Margarita Pournara.
  • Old World Charms of the Athenian Table
    Wednesday, March 26
    7:00 pm on UEN-TV 9.1
    Diane explores the urbane, bourgeois flavors of Athens of another era in this tasty trip down memory lane, when she visits the home and kitchen of 90-year-old Irini Pournara and her daughter Margarita, a journalist for the city's most respected daily paper. Eirini makes an Athenian classic and the only dish to which this city has lent its name: Athinaiki Mayioneza (poached fish and vegetables with homemade mayonnaise), and Diane cooks up a sophisticated artichoke dish called A la Polita and an unusual Meatloaf Wrapped in Grape Leaves. Guests: Irini Pournara; Margarita Pournara.
  • A Meal In Messinia
    Tuesday, March 25
    12:30 am on UEN-TV 9.1
    Diane visits her good friend Peter, an "expert" in the art of living the ultimate "Mediterranean lifestyle." They are in his villa in Messinia, on the southwestern tip of the Peloponnese, near the renowned ancient town of Pylos and the historic Bay of Navarino. There, she discovers the good-life secrets of this rich, giving land, blanketed by olive and citrus trees and blessed with a perfect climate. The region is home to the world's first system of culinary provenance, unearthed in prehistoric clay tablets at Pylos, and fragrant with the delicious recipes of local cooks who still uphold the delicious village food traditions. She cooks with two village ladies, learning to make a luscious local pork and fig dish as well as olive-oil fried bread twists called lalangia. Back in her kitchen, inspired by the cornucopia of olive oil, oranges and other local delicacies, she cooks up a Messinian meal. Hoirino me Syka - Pork Braised with Figs; Tarta Spanaki - Spinach & Kalamata Olive Tart; Protoyiahni - Tomato Chicken Noodle Soup; Lalangia - Pencil-Thin Dough Fritters.
  • A Meal In Messinia
    Monday, March 24
    7:30 pm on UEN-TV 9.1
    Diane visits her good friend Peter, an "expert" in the art of living the ultimate "Mediterranean lifestyle." They are in his villa in Messinia, on the southwestern tip of the Peloponnese, near the renowned ancient town of Pylos and the historic Bay of Navarino. There, she discovers the good-life secrets of this rich, giving land, blanketed by olive and citrus trees and blessed with a perfect climate. The region is home to the world's first system of culinary provenance, unearthed in prehistoric clay tablets at Pylos, and fragrant with the delicious recipes of local cooks who still uphold the delicious village food traditions. She cooks with two village ladies, learning to make a luscious local pork and fig dish as well as olive-oil fried bread twists called lalangia. Back in her kitchen, inspired by the cornucopia of olive oil, oranges and other local delicacies, she cooks up a Messinian meal. Hoirino me Syka - Pork Braised with Figs; Tarta Spanaki - Spinach & Kalamata Olive Tart; Protoyiahni - Tomato Chicken Noodle Soup; Lalangia - Pencil-Thin Dough Fritters.
  • Flavors of the Athenian Art Scene
    Monday, March 24
    6:00 am on UEN-TV 9.1
    Diane's artist daughter, Kyveli, invites a few gallerists and young artists for dinner in her studio in Exarcheia, a fascinating Athens neighborhood, and Diane cooks up the perfect meal to inspire their insightful conversation. On the menu: Braised Ouzo-Orange Octopus, Zucchini-Herb Phyllo Pie, and a Giant Bean Greek Salad.
  • Olive Oil Everything
    Monday, March 24
    12:00 am on UEN-TV 9.1
    Emerald green Greek extra virgin olive oil is the star of this show, as it flows from tree to kitchen with a stop in between at the massage table. Diane goes on a journey to the stunningly preserved town of Monemvasia in the Peloponnese. Greece's liquid gold transforms a simple vegetable medley into a luscious dish and slips between the folds of billowy rice and greens in a succulent pilaf spiked with a squeeze of lemon juice. Olive oil gives dessert a distinct character too. It's a primary ingredient in Halva, an earthy pudding-like creation spiked with dried fruits, orange zest and nuts. Explore the diversity and beauty of one of Greece's most delectable exports. Saitia, greens pancake; Briam, roasted vegetable casserole; Hortorizo,comforting greens and rice; Halva, orange-spiced semolina pudding cake with dried fruits and nuts.
  • Olive Oil Everything
    Sunday, March 23
    7:00 pm on UEN-TV 9.1
    Emerald green Greek extra virgin olive oil is the star of this show, as it flows from tree to kitchen with a stop in between at the massage table. Diane goes on a journey to the stunningly preserved town of Monemvasia in the Peloponnese. Greece's liquid gold transforms a simple vegetable medley into a luscious dish and slips between the folds of billowy rice and greens in a succulent pilaf spiked with a squeeze of lemon juice. Olive oil gives dessert a distinct character too. It's a primary ingredient in Halva, an earthy pudding-like creation spiked with dried fruits, orange zest and nuts. Explore the diversity and beauty of one of Greece's most delectable exports. Saitia, greens pancake; Briam, roasted vegetable casserole; Hortorizo,comforting greens and rice; Halva, orange-spiced semolina pudding cake with dried fruits and nuts.
  • The Father of Modern Greek Cooking
    Sunday, March 23
    2:00 pm on UEN-TV 9.1
    Diane and Chef Lefteris Lazarou, often called the father of modern Greek cuisine, explore the fish market and Diane gets a few lessons on how to choose the best seafood. At his restaurant in Piraeus, Chef prepares a Pan-Seared Grouper and Whole Squid with Spanakopita Puree. Diane, inspired by Chef, creates seafood-stuffed cabbage rolls in her home.
  • Old World Charms of the Athenian Table
    Sunday, March 23
    1:00 pm on UEN-TV 9.1
    Diane explores the urbane, bourgeois flavors of Athens of another era in this tasty trip down memory lane, when she visits the home and kitchen of 90-year-old Irini Pournara and her daughter Margarita, a journalist for the city's most respected daily paper. Eirini makes an Athenian classic and the only dish to which this city has lent its name: Athinaiki Mayioneza (poached fish and vegetables with homemade mayonnaise), and Diane cooks up a sophisticated artichoke dish called A la Polita and an unusual Meatloaf Wrapped in Grape Leaves. Guests: Irini Pournara; Margarita Pournara.
  • A Meal In Messinia
    Sunday, March 23
    11:30 am on UEN-TV 9.1
    Diane visits her good friend Peter, an "expert" in the art of living the ultimate "Mediterranean lifestyle." They are in his villa in Messinia, on the southwestern tip of the Peloponnese, near the renowned ancient town of Pylos and the historic Bay of Navarino. There, she discovers the good-life secrets of this rich, giving land, blanketed by olive and citrus trees and blessed with a perfect climate. The region is home to the world's first system of culinary provenance, unearthed in prehistoric clay tablets at Pylos, and fragrant with the delicious recipes of local cooks who still uphold the delicious village food traditions. She cooks with two village ladies, learning to make a luscious local pork and fig dish as well as olive-oil fried bread twists called lalangia. Back in her kitchen, inspired by the cornucopia of olive oil, oranges and other local delicacies, she cooks up a Messinian meal. Hoirino me Syka - Pork Braised with Figs; Tarta Spanaki - Spinach & Kalamata Olive Tart; Protoyiahni - Tomato Chicken Noodle Soup; Lalangia - Pencil-Thin Dough Fritters.
  • Olive Oil Everything
    Sunday, March 23
    10:00 am on UEN-TV 9.1
    Emerald green Greek extra virgin olive oil is the star of this show, as it flows from tree to kitchen with a stop in between at the massage table. Diane goes on a journey to the stunningly preserved town of Monemvasia in the Peloponnese. Greece's liquid gold transforms a simple vegetable medley into a luscious dish and slips between the folds of billowy rice and greens in a succulent pilaf spiked with a squeeze of lemon juice. Olive oil gives dessert a distinct character too. It's a primary ingredient in Halva, an earthy pudding-like creation spiked with dried fruits, orange zest and nuts. Explore the diversity and beauty of one of Greece's most delectable exports. Saitia, greens pancake; Briam, roasted vegetable casserole; Hortorizo,comforting greens and rice; Halva, orange-spiced semolina pudding cake with dried fruits and nuts.
  • The Father of Modern Greek Cooking
    Saturday, March 22
    12:00 pm on UEN-TV 9.1
    Diane and Chef Lefteris Lazarou, often called the father of modern Greek cuisine, explore the fish market and Diane gets a few lessons on how to choose the best seafood. At his restaurant in Piraeus, Chef prepares a Pan-Seared Grouper and Whole Squid with Spanakopita Puree. Diane, inspired by Chef, creates seafood-stuffed cabbage rolls in her home.
  • Everyday Superfoods
    Saturday, March 22
    11:30 am on UEN-TV 9.1
    Continuity, innovation and superfoods! Greece, with its rich flora and unique array of natural edible bounty, is a cornucopia of age-old natural superfoods. In this episode, Diane invites a well-known dietician into her kitchen and together 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. Guest: Manos Dimitroulis.
  • Old World Charms of the Athenian Table
    Saturday, March 22
    11:00 am on UEN-TV 9.1
    Diane explores the urbane, bourgeois flavors of Athens of another era in this tasty trip down memory lane, when she visits the home and kitchen of 90-year-old Irini Pournara and her daughter Margarita, a journalist for the city's most respected daily paper. Eirini makes an Athenian classic and the only dish to which this city has lent its name: Athinaiki Mayioneza (poached fish and vegetables with homemade mayonnaise), and Diane cooks up a sophisticated artichoke dish called A la Polita and an unusual Meatloaf Wrapped in Grape Leaves. Guests: Irini Pournara; Margarita Pournara.
  • A Meal In Messinia
    Saturday, March 22
    9:30 am on UEN-TV 9.1
    Diane visits her good friend Peter, an "expert" in the art of living the ultimate "Mediterranean lifestyle." They are in his villa in Messinia, on the southwestern tip of the Peloponnese, near the renowned ancient town of Pylos and the historic Bay of Navarino. There, she discovers the good-life secrets of this rich, giving land, blanketed by olive and citrus trees and blessed with a perfect climate. The region is home to the world's first system of culinary provenance, unearthed in prehistoric clay tablets at Pylos, and fragrant with the delicious recipes of local cooks who still uphold the delicious village food traditions. She cooks with two village ladies, learning to make a luscious local pork and fig dish as well as olive-oil fried bread twists called lalangia. Back in her kitchen, inspired by the cornucopia of olive oil, oranges and other local delicacies, she cooks up a Messinian meal. Hoirino me Syka - Pork Braised with Figs; Tarta Spanaki - Spinach & Kalamata Olive Tart; Protoyiahni - Tomato Chicken Noodle Soup; Lalangia - Pencil-Thin Dough Fritters.
  • Olive Oil Everything
    Saturday, March 22
    8:00 am on UEN-TV 9.1
    Emerald green Greek extra virgin olive oil is the star of this show, as it flows from tree to kitchen with a stop in between at the massage table. Diane goes on a journey to the stunningly preserved town of Monemvasia in the Peloponnese. Greece's liquid gold transforms a simple vegetable medley into a luscious dish and slips between the folds of billowy rice and greens in a succulent pilaf spiked with a squeeze of lemon juice. Olive oil gives dessert a distinct character too. It's a primary ingredient in Halva, an earthy pudding-like creation spiked with dried fruits, orange zest and nuts. Explore the diversity and beauty of one of Greece's most delectable exports. Saitia, greens pancake; Briam, roasted vegetable casserole; Hortorizo,comforting greens and rice; Halva, orange-spiced semolina pudding cake with dried fruits and nuts.
  • The Father of Modern Greek Cooking
    Friday, March 21
    11:00 pm on UEN-TV 9.1
    Diane and Chef Lefteris Lazarou, often called the father of modern Greek cuisine, explore the fish market and Diane gets a few lessons on how to choose the best seafood. At his restaurant in Piraeus, Chef prepares a Pan-Seared Grouper and Whole Squid with Spanakopita Puree. Diane, inspired by Chef, creates seafood-stuffed cabbage rolls in her home.
  • Old World Charms of the Athenian Table
    Friday, March 21
    10:00 pm on UEN-TV 9.1
    Diane explores the urbane, bourgeois flavors of Athens of another era in this tasty trip down memory lane, when she visits the home and kitchen of 90-year-old Irini Pournara and her daughter Margarita, a journalist for the city's most respected daily paper. Eirini makes an Athenian classic and the only dish to which this city has lent its name: Athinaiki Mayioneza (poached fish and vegetables with homemade mayonnaise), and Diane cooks up a sophisticated artichoke dish called A la Polita and an unusual Meatloaf Wrapped in Grape Leaves. Guests: Irini Pournara; Margarita Pournara.
  • A Meal In Messinia
    Friday, March 21
    8:30 pm on UEN-TV 9.1
    Diane visits her good friend Peter, an "expert" in the art of living the ultimate "Mediterranean lifestyle." They are in his villa in Messinia, on the southwestern tip of the Peloponnese, near the renowned ancient town of Pylos and the historic Bay of Navarino. There, she discovers the good-life secrets of this rich, giving land, blanketed by olive and citrus trees and blessed with a perfect climate. The region is home to the world's first system of culinary provenance, unearthed in prehistoric clay tablets at Pylos, and fragrant with the delicious recipes of local cooks who still uphold the delicious village food traditions. She cooks with two village ladies, learning to make a luscious local pork and fig dish as well as olive-oil fried bread twists called lalangia. Back in her kitchen, inspired by the cornucopia of olive oil, oranges and other local delicacies, she cooks up a Messinian meal. Hoirino me Syka - Pork Braised with Figs; Tarta Spanaki - Spinach & Kalamata Olive Tart; Protoyiahni - Tomato Chicken Noodle Soup; Lalangia - Pencil-Thin Dough Fritters.
  • Olive Oil Everything
    Friday, March 21
    7:00 pm on UEN-TV 9.1
    Emerald green Greek extra virgin olive oil is the star of this show, as it flows from tree to kitchen with a stop in between at the massage table. Diane goes on a journey to the stunningly preserved town of Monemvasia in the Peloponnese. Greece's liquid gold transforms a simple vegetable medley into a luscious dish and slips between the folds of billowy rice and greens in a succulent pilaf spiked with a squeeze of lemon juice. Olive oil gives dessert a distinct character too. It's a primary ingredient in Halva, an earthy pudding-like creation spiked with dried fruits, orange zest and nuts. Explore the diversity and beauty of one of Greece's most delectable exports. Saitia, greens pancake; Briam, roasted vegetable casserole; Hortorizo,comforting greens and rice; Halva, orange-spiced semolina pudding cake with dried fruits and nuts.
  • Flavors of the Athenian Art Scene
    Friday, March 21
    5:00 pm on UEN-TV 9.1
    Diane's artist daughter, Kyveli, invites a few gallerists and young artists for dinner in her studio in Exarcheia, a fascinating Athens neighborhood, and Diane cooks up the perfect meal to inspire their insightful conversation. On the menu: Braised Ouzo-Orange Octopus, Zucchini-Herb Phyllo Pie, and a Giant Bean Greek Salad.
  • The Father of Modern Greek Cooking
    Monday, March 17
    6:00 am on UEN-TV 9.1
    Diane and Chef Lefteris Lazarou, often called the father of modern Greek cuisine, explore the fish market and Diane gets a few lessons on how to choose the best seafood. At his restaurant in Piraeus, Chef prepares a Pan-Seared Grouper and Whole Squid with Spanakopita Puree. Diane, inspired by Chef, creates seafood-stuffed cabbage rolls in her home.
  • Pie Heaven
    Saturday, March 15
    11:30 am on UEN-TV 9.1
    Densely forested mountains, stone-cobbled villages, sheep and emerald greenery are the stuff of Epirus's lush, mountainous landscape. 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. The result is a taste of heaven on earth! Back in her kitchen, Diane makes two of her own savory pies: a Pleated, Buttery Feta Cheese Pie and a delicious Chicken-Phyllo Pie, both inspired by this region's deepest traditions. Guests: Artemis Tsakalou; Yannis Dekolis.
  • The Father of Modern Greek Cooking
    Friday, March 14
    5:00 pm on UEN-TV 9.1
    Diane and Chef Lefteris Lazarou, often called the father of modern Greek cuisine, explore the fish market and Diane gets a few lessons on how to choose the best seafood. At his restaurant in Piraeus, Chef prepares a Pan-Seared Grouper and Whole Squid with Spanakopita Puree. Diane, inspired by Chef, creates seafood-stuffed cabbage rolls in her home.
  • My Greek Dinner Party
    Monday, March 10
    6:00 am on UEN-TV 9.1
    Diane prepares a dinner party meal for a handful of her closest friends. Diane provides helpful tips to alleviate the stress that comes with planning a dinner party and provides easy recipes that are healthy and delicious. On the menu: Char-Broiled Cabbage "Steaks" with Pomegranate Seeds and Lemon Zest, Whole Baked Fish with Leeks, and Greek Yogurt Panna Cotta.
  • The Foods That Unite Us
    Saturday, March 8
    11:30 am on UEN-TV 9.1
    With Athens as a backdrop, Diane explores the foods that unite us, meaning the foods so many of us have in common regardless of where we are from. Can soba noodles be grecophied? Yes, with a little tahini, shrimp and olive oil! Can Greek filling of a classic spanakopita be repurposed as a filling for an American baked potato? Indeed! Can the idea of a chicken gyro morph into a Greek-style fajita? We're guessing you know the answer! In this playful, informative episode, Diane ventures beyond tradition into the global world, embracing new ingredients, inspired by Athens' vibrant dining scene, and christening a whole bevy of new recipes Greek!
  • My Greek Dinner Party
    Friday, March 7
    5:00 pm on UEN-TV 9.1
    Diane prepares a dinner party meal for a handful of her closest friends. Diane provides helpful tips to alleviate the stress that comes with planning a dinner party and provides easy recipes that are healthy and delicious. On the menu: Char-Broiled Cabbage "Steaks" with Pomegranate Seeds and Lemon Zest, Whole Baked Fish with Leeks, and Greek Yogurt Panna Cotta.
  • Everyday Superfoods
    Monday, March 3
    6:00 am on UEN-TV 9.1
    Continuity, innovation and superfoods! Greece, with its rich flora and unique array of natural edible bounty, is a cornucopia of age-old natural superfoods. In this episode, Diane invites a well-known dietician into her kitchen and together 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. Guest: Manos Dimitroulis.