My Greek Table with Diane Kochilas

Season 2

TV-G
My Greek Table is a cooking program that takes place in Greece. The hostess is Diane Kochilas, an American Greek chef in Greece.

Where to Watch Season 2

13 Episodes

  • Aegean Cuisine
    E1
    Aegean CuisineRecipes include Syros Chopped Parsley Salad; Favokeftedes (Yellow Split Pea Patties); and Fish Wrapped in Grape Leaves.
  • You Say Tomato, I Say Domata
    E2
    You Say Tomato, I Say DomataRecipes include tomatoes and bread in three ways: Bertes me Capari (Tomato Paste-Caper Dip) on Bruschetta; Fasolakia Yiahni (Green Beans in Tomato Sauce); Quick Ladenia Milou (Olive Oil Flatbread from Milos).
  • Beans for Humanity
    E3
    Beans for HumanityThe varieties of Greek beans and pulses are discovered as Diane strolls through the market. She then heads to her own kitchen to cook up three delectable Greek bean dishes. Recipes include Classic Greek Bean Soup; Baked Gigantes With Honey and Dill; Braised Chickpeas with Spicy, Aromatic Pork Shanks.
  • Ancient Greece for Modern Cooks
    E4
    Ancient Greece for Modern CooksPhyllo Wrapped Feta with Poppy Seeds and Honey; Roasted Chicken with Olives and Figs; Clay-baked Lentils with Spices, Honey and Vinegar.
  • Greek Yogurt for Breakfast, Lunch and Dinner
    E5
    Greek Yogurt for Breakfast, Lunch and DinnerIn Athens, Diane prepares three Greek classics: Zucchini-Yogurt Savory Pie; Lamb Baked in Greek Yogurt; Greek Yogurt Cheesecake.
  • Taste the Music: The Aromatic Cuisine of the Asia Minor Greeks
    E6
    Taste the Music: The Aromatic Cuisine of the Asia Minor GreeksDiane cooks up a selection of the most famous dishes immigrant Greeks brought to the mainland and which have become and indelible part of the culinary tapestry. Recipes include: Pita Kaisarias in Phyllo Cups; Soutzoukakia Smyrneika; Eggplants Stuffed with Onions, Raisins, and Grape Molasses.
  • Kalimera! Breakfast and Brunch
    E7
    Kalimera! Breakfast and BrunchDiane explores the varied ways to start the day with Greek-style breakfast and brunch; before delving into sweet and savory regional breakfast and brunch specialties. Recipes include Froutalia Omelet With Sausages And Potatoes from Andros; Greek Yogurt Pancakes; Galatopita, Milk Pie.
  • Chewing the Sea
    E8
    Chewing the SeaDiane visits a local fisherman and fish taverna to learn the secrets of sustainable fish cookery, and cooks up a sea of sustainable treats. Recipes include Taramosalata, Fish Roe Spread; Kritharoto, Seafood Orzo; Fish a la Spetsiota.
  • Lemon, Oregano & Smoke - The Greek Grill
    E9
    Lemon, Oregano & Smoke - The Greek GrillDiane learns the secrets of cooking over fire from one of the best-known Greek grill chefs. Recipes include: Arugula Salad with Grilled Pears and Grilled Haloumi; Greek Burgers Stuffed with Spicy Feta; Grilled Chicken Legs with Tomato-Olive Barbecue Sauce.
  • Greek Comforts
    E10
    Greek ComfortsRecipes include: Zakynthos Chicken Sartsa; Artichoke Moussaka; Feta Mashed Potatoes; Spanakopita Grilled Cheese.
  • Tears of Joy – Retsina
    E11
    Tears of Joy – RetsinaRecipes include: Walnut Skordalia, Garlicky Dip with Potatoes and Walnuts; Beet Salad with Garlic; Shrimp with Retsina, Lemon, Pepper, and Coriander; Cod Croquettes.
  • The Athens Vibe
    E12
    The Athens VibeDiane explores the hip side of Athens, which tourists seldom get to see, and invites a friend and local foodie into her kitchen. Included: an insider's glimpse of everything from street art to street food; galleries to hipster bars; and life the way the locals live it. Also: Diane makes an easy pastitsio with wonton wrappers; gives cauliflower and feta a makeover; and enjoys a contemporary Greek dessert.
  • Hercules Table
    E13
    Hercules TableRecipes include: Sautéed Spinach with Orange and Garlic; Hoirino Me Mapa, Pork and Cabbage Stew; Melomakarona, Olive Oil - Walnut - Honey Cookies.

 

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