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Grape leaves stuffed with bulgur and cumin; chickpea fritters with tahini sauce lentils cooked with orzo and caramelized onions.

My Greek Table With Diane Kochilas

The Dodecanese for Dinner

Eggplant pilaf; ground meat omelet; sweet pumpkin phyllo pastries; partridge soup.

Figs in a Glass

Super food cabbage salad; classic Greek salad; salt cod with tomatoes, onions and raisins; gigantes baked with spinach and feta.

The Navarino Challenge

Artichoke bread pudding; red mullet with capers and tomatoes; pinched cheese cakes; sesame-honey confection.

Tinos: Ancient Marble, Timeless Flavors

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

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Spanakopita macaroni and cheese; baked feta-stuffed calamari; sloppy yianni; pan-fried red mullets and sardines.

S3 E2 | The Athenian Riviera