Greek cuisine has long been known as one of the healthiest—and most delicious--in the world. For thousands of years, Greeks have thrived on a diet rich in fresh vegetables, fruits and legumes, savory grilled meats, and succulent seafood, not to mention some of the finest wines on earth. Delicious at any time of the year, Greek food is especially ideal for summer—light, fresh, loaded with flavor, and, of course, healthy!

Thanks to PBS, even those who have never tasted Greek food of any kind can learn the secrets of preparing this cuisine at home. Their teacher is world-famous cook Diane Kochilas, and their classroom is her PBS series “My Greek Table,” airing locally on Saturday mornings on WHRO, with reruns available online.

One of the world’s foremost authorities on Greek cuisine, Diane is the author of 18 cookbooks, including the best-selling “Country Cooking of Greece,” which many chefs consider a masterpiece.
Diane is at the forefront of making healthy, delicious Greek cuisine a part of mainstream America. She regularly works with Harvard University, developing healthy Greek menu options for students and retail dining services, and has consulted in the same capacity for Yale and the University of Massachusetts Amherst. She has also developed menus for popular Greek restaurants across the United States.

But it is through “My Greek Table” that Diane has reached her largest audience. The show is now in its third season. In each episode, American-born Diane travels to one of the Greek isles, visiting tiny villages, remote farming communities, and major cities. Greece’s spectacular rocky coastlines and stunning Mediterranean skies are part of the backdrop, but front and center is the food. It would be rare to find a viewer, regardless of their palate, who could watch an episode of “My Greek Table” and not salivate.

“I am so excited to share my show with viewers,” Diane says. “Our current season focuses on the culture and cuisine of Greece’s coastal areas and islands. On cosmopolitan Mykonos, we get a look at the island’s agrarian secrets, with great fish, cheeses, and a savory pie. On Tinos, an architectural gem with amazing local cuisine, we visit one of the country’s most renowned marble sculptors and make pasteli, artichoke bread pudding, and other great recipes. Paros is about sustainable farming and unusual fish dishes, while on nearby Naxos, after an exciting speedboat ride to get there, we make some amazing meat and potatoes. On Chios, seductive mastiha and fig liqueur draw me to the island’s secrets. Finally, in Messinia, I visit a friend’s villa where I meet up with marathon champion Dean Karnazes for a healthy run and meal.”

“So travel vicariously to Greece with me,” Diane smiles, “and let’s enjoy her foods, wines, culture, history, passionate artisans, and timeless natural beauty together.”