My Greek Table With Diane Kochilas.

My Greek Table With Diane Kochilas

Greek chef Diane Kochilas travels throughout Greece, showcasing the foods the country is known for as well as its traditions.

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UPCOMING EPISODES

Mon, 3/23 at 6:00 pm America/Chicago on Austin PBS Create

A Meal in Messinia

Pork braised with figs; spinach and Kalamata olive tart; tomato chicken noodle soup; pencil-thin dough fritters.

Tue, 3/24 at 12:00 am America/Chicago on Austin PBS Create

A Meal in Messinia

Pork braised with figs; spinach and Kalamata olive tart; tomato chicken noodle soup; pencil-thin dough fritters.

Sun, 3/29 at 4:30 pm America/Chicago on Austin PBS Create

A Meal in Messinia

Pork braised with figs; spinach and Kalamata olive tart; tomato chicken noodle soup; pencil-thin dough fritters.

Mon, 3/30 at 6:00 pm America/Chicago on Austin PBS Create

EVIA -- An Island Hiding in Plain Sight

Dishes inspired by Evia, Greek's second-largest island, include mushrooms with orzo, wild mushroom onion stew with seafood and lamb in tomato sauce.

Tue, 3/31 at 12:00 am America/Chicago on Austin PBS Create

EVIA -- An Island Hiding in Plain Sight

Dishes inspired by Evia, Greek's second-largest island, include mushrooms with orzo, wild mushroom onion stew with seafood and lamb in tomato sauce.

Sun, 4/5 at 4:30 pm America/Chicago on Austin PBS Create

EVIA -- An Island Hiding in Plain Sight

Dishes inspired by Evia, Greek's second-largest island, include mushrooms with orzo, wild mushroom onion stew with seafood and lamb in tomato sauce.

Mon, 4/6 at 6:00 pm America/Chicago on Austin PBS Create

The Culinary Tapestry of Corfu

Tangy sliced beef in vinegar-parsley sauce; orange salad with paprika and olive oil; Jerusalem artichoke salad; mixed braised greens with tomato and feta; fish and leek stew; Venetian pastitsio.

Tue, 4/7 at 12:00 am America/Chicago on Austin PBS Create

The Culinary Tapestry of Corfu

Tangy sliced beef in vinegar-parsley sauce; orange salad with paprika and olive oil; Jerusalem artichoke salad; mixed braised greens with tomato and feta; fish and leek stew; Venetian pastitsio.