What's On UEN-TV

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.

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.

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.

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 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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!

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!

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.

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.

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.

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.

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 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 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.

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.

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.

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.

Diane is back in Chios in this episode, invited by a friend to participate in a local ritual: the making of Chian firewater, called Souma, which is distilled from fermented figs. It is one of the many fruit distillations in Greece but also one of the rarest, and Diane follows the process through to the first drops, at which point...the party begins! Food and firewater go hand in hand, but not without first having made the antidote to any potential hangover, a partridge soup. In this foray through Chios's traditions, Diane also discovers some delicious desserts, all part of the table for this fun feast. Chios is for food lovers, and Diane returns to her kitchen fired up with ideas for some great island-inspired dishes. Eggplant pilaf and an aromatic meat-filled omelet are on the menu. Melitzanopilafo - Eggplant Pilaf; Avgokalamoura - Ground Meat Omelet; Rafiolia - Sweet Pumpkin Phyllo Pastries; Perdikosoupa - Partridge soup.

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.

Paros is the new Mykonos, or so savvy Greek travelers say. But not everyone embraces the newfound cosmopolitan aura of this sun-parched, beautiful Cycladic island. Diane sets out for Paros to find a young visionary farmer named Alkis Downward, who started out studying politics only to fall in love with dirt of the earthly kind! He has been tilling his family's land for five years and, together with his fiancee, has created a sustainable agriculture project on one of Greece's most touristed Aegean islands. In this episode, Diane discovers the sustainable food ways of Paros, and cooks up a few local specialties, including rabbit and a very traditional skate salad and air-dried mackerel. Back in her own kitchen, she prepares a Greek island meal that will make you want to sail straight to the Aegean. Lagostifado - Rabbit Stew; Salatouri - Skate Salad; Ktapodi Marinarismeno - Marinated Octopus, Dried Tomatoes & Capers; Revithosalata - Quinoa-Chickpea Salad.

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.

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.

In this episode, we visit Corfu for an exploration of the island's unusual blend of Greek and Italian cooking. The Venetians ruled this lush island in the Ionian for more than 400 years and left an indelible stamp on its cuisine. To a lesser extent, so did the English, who administered the islands in the 19th century, as well as the French and Russians. Diane explores the rich, multi-faceted cuisine of Corfu, makes the Venetian-inspired tangy meat dish soffrito with a well-known local cook, learns about a simple orange salad and local Jerusalem artichokes, visits the 16th century kitchen of an old noble family, and discovers a kumquat farm for a taste of Corfu's most famous fruit. In the market she finds ouzo-infused figs wrapped in fig leaves, local fish varieties and much more. In her own kitchen, she cooks up a Corfiot storm of mixed braised greens with feta, a famed island fish stew called bourtheto (from the Italian brodetto), and a favorite from a bygone era: Venetian pastitsio, reworked for the modern cook. Soffrito - Tangy Sliced Beef in Vinegar-Parsley Sauce; Orange Salad with Hot Paprika & Olive Oil; Jerusalem Artichoke Salad; Tsigareli - Braised Greens w/Tomato & Feta Bourtheto - Garlicky Fish & Leek Stew; Venetsianiko Pastitsio.

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.

Evia, the second-largest Greek island after Crete, is a culinary wonderland hiding in plain sight, just over an hour from Athens. Diane heads to this emerald jewel in search of mushrooms and other earthly delights. There, she takes an inspiring walk with a local mushroom forager who also happens to cultivate the world's favorite edible fungi and with him cooks up one of his favorite recipes for mushrooms "kritharoto," with orzo. Evia is also home to everything from great seafood to long-standing shepherding traditions, ancient spas and snow-capped mountains. Back in her own kitchen, mushrooms, wine and a few other local specialties play out in three delectable dishes she creates, inspired by the flavors of this nearby "secret" land. Mushroom "Kritharoto" w/Orzo; Manitaria Stifado - Wild Mushroom & Onion Stew Spicy Trahana Soup w/Fresh Seafood; Kapamas - Lamb In Aromatic Tomato Sauce.

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.

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.

From tourist mecca Rhodes to tiny neighboring Symi, from the mystical island of Patmos, where St. John wrote the Apocalypse, to the fishing paradise of Kalymnos, the Dodecanese islands are a tapestry of fascinating customs, foods, landscapes and history. Although the name Dodecanese means 12 islands, there are actually 14, each unique in its own way. In this episode, Diane delves into some of the common threads and one-of-a-kind ingredients that characterize the cuisine of these delicious islands in the southeastern Aegean. Wine-soaked cheeses, grape leaves stuffed with everything from eggplant to chickpeas to rice and meat, pasta with caramelized onions and a tart yogurt-like fermented cheese, sparkling wines, cumin-scented rusks and fritters, tiny, crunchy shrimp and so much more are among the culinary delights of these islands. In this culinary travelogue through the Dodecanese table Diane will introduce us to some of the islands' special foods. In three delectable recipes she'll have us all wanting to cook with the flavors of Dodecanese for dinner. Roditikoi Dolmades - Grape Leaves Stuffed w/Bulgur & Cumin; Pitaroudia - Chickpea Fritters w/Tahini Sauce Lentils Cooked w/Orzo & Carmelized Onions.

Diane takes off for this tasty Cycladic island from the shores of neighboring Paros, with her good friend Alexis, whose family roots are here. Little does Alexis know that he is in for a few surprises, as Diane takes him on a journey of discovery to one of the most vibrant food destinations in Greece. Naxos is famed for the quality of its meats, for its seductive array of cow's milk and sheep-and-goats' milk cheeses (some of the most unique in Greece), and for its potatoes. There is even a center for potato research and cultivation on the island. Diane heads from the shore straight to a remote mountain hideaway with Alexis in tow, where two local cooks await them with a feast of stuffed lamb, potatoes, and a unique skillet pumpkin-onion pie. Kalogeros - Beef Baked w/Eggplants & Cheese; Potato Salad with Tomatoes And Sardines; Patoudo - Roasted Lamb stuffed with Rice; Savory Pumpkin-Onion Skillet Pie.

The West's most famous mythical hero, Odysseus, hailed from the Ionian island of Ithaca; tiny specks of emerald-green isles float magically in the bluest sea in Greece; the Venetians, French, English & Russians all left their mark on the Eptanisa, or Seven Islands, in the Ionian Sea between Greece and Italy. Diane visits Lefkada, the closest Ionian island, where she discovers Greece's tastiest, tenderest lentils, rosewater vinegar, and the art of local embroidery. She visits a local cook at home to learn the secrets of the local lemony cod stew. On this culinary odyssey Diane succumbs to the siren's call of flavors and history known as the Ionian Islands and in her own kitchen prepares a bevy of dishes from several of these lush, delicious lands off of Greece's western coast. Fakes - Lefkada Lentil Soup; Psari Bianco - Lemony Cod and Potatoes; Kefalonitiki Kreatopita - Cephalonia Three-Meat Pie Skordostoumbi - Zakynthos; Garlicky Eggplant; Poulenta - Ionian Polenta.

Locals like to tell you that Christopher Columbus lived here, on this wealthy yet relatively undiscovered island in the Northeastern Aegean, made rich early on by its role in silk processing, shipping, the production of citrus fruits and as the only source of mastiha, a resinous superfood that is one of the Mediterranean's oldest, most significant ingredients. Chios also claims a wealth of food lore and Diane explores everything from beguiling mastiha, to the local pasta traditions to unique tomatoes, dangling like garlands of giant rubies against the renowned geometric patterns on medieval houses in the mastiha village of Pyrgi. She learns to make pasta and the island's tomato sauce from local cooks. The flavors of historic Chios waft into her kitchen inspiring her to cook up a succulent chicken and quince dish and an easy traditional black eyed pea salad with Mastiha vinaigrette. Kotopoulo me Kythonia - Chicken Braised with Quince; Mavromatika Salata - Black Eyed Pea Salad, Mastiha Vinaigrette; Handmade Makaronia Spartou - Greek Pasta.