Diane gets an insiderвЂ™s taste with a good friend and local son. Ouzo, the drink of Greek hospitality, fills glasses everywhere in this de facto center of production for the anise-flavored elixir.

The crossroads of history play out on the table in Lesvos, where the waters overflow with renowned sardines and shellfish and islanders count dozens of eggplant dishes as traditional fare. Diane travels to Lesvos, one of GreeceвЂ™s most fascinating and easternmost Aegean islands, where the characteristic generosity of spirit almost won a few locals the Nobel Peace Prize. RECIPES: Tzatziki, Greek yogurt dip Keftedes, Greek meatballs and Shrimp saganaki with ouzo and feta cheese.Д®pisode 7: 'The Lesvos Spirit' airs Saturday, March 31 at 1:30 p.m. Discover the fun and festive meze tradition. The pungent Greek yogurt dip, tzatziki, is the perfect match for DianeвЂ™s juicy keftedes, or Greek meatballs.ДЄ fiery shrimp dish gets a cooling dash of feta.ДЄll make up the mosaic of the meze table, with a few regional cooksвЂ™ delights tossed in for fun. She uncovers the vast variety and robust flavors of the meze table and invites a wine expert into the kitchen for advice on what to pair when the meal includes spice, yogurt, cheese, crunch, comfort, seafood, meat and more, all in one sitting. In Volos, she meets up with a Meze meister who creates traditional meze dishes and heads off for a sip and a bite to a cutting-edge restaurant where they push the limits of meze. Diane explores the meze tradition of small plates of vibrant food meant to be shared. RECIPES: Saitia, greens pancake Briam, roasted vegetable casserole Hortorizo, comforting greens and rice and Halva, orange-spiced semolina pudding cake with dried fruits and nuts.Д®pisode 5: вЂњMeze SocietyвЂќ airs Saturday, Feb. ItвЂ™s a primary ingredient in Halva, an earthy pudding-like creation spiked with dried fruits, orange zest and nuts.Д®xplore the diversity and beauty of one of GreeceвЂ™s most delectable exports. Olive oil gives dessert a distinct character too. GreeceвЂ™s liquid gold transforms a simple vegetable medley into a luscious dish and slips between the folds of billowy rice and greens in a succulent pilaf spiked with a squeeze of lemon juice. Emerald green Greek extra virgin olive oil is the star of this show, as we watch it flow from tree to kitchen with a stop in between at the massage table.Дiane takes us on a journey to the stunningly preserved town of Monemvasia in the Peloponnese. RECIPES: Longevity greens pies Chickpeas baked with vegetables, herbs and honey Soufico, one-pot vegetable stew.Д¬ourtesy of Maryland Public Television In Season 1, Diane Kochilas follows a local familyвЂ™s daily routine of working the land and cooking up a storm and meets an unusual farmer who lives the way people did on Crete a 100 years ago.Д®pisode 4: вЂњOlive Oil EverythingвЂќ airs Saturday, Feb. Diane travels to her familyвЂ™s native island of Ikaria, where locals are 10 times more likely to live to 100 than Americans.ДianeвЂ™s young 85-year-old neighbors share homemade wine and a lesson in making wild herb teas.ДЄ beekeeper reveals the honey that is one of the secrets to IkariansвЂ™ renowned longevity.ДianeвЂ™s friend Eleni joins her to cook a hearty one-pot summer vegetable stew and savor a rich, plant-based feast.Дiscover the spirit of Ikaria, which leaves no place for anxiety or life by the clock, but plenty of time for an impromptu dance and a feast for the senses thatвЂ™s healthy as can be.Д®njoy the deliciously simple and wonderfully healthy cuisine of Ikaria. RECIPES: Spartan chicken SautГ©ed olives & oranges Spicy cuttlefish with olives and wild greens Kayiannas, scrambled eggs with tomatoes and olives.Д¬ourtesy of Maryland Public Television In a small village in Laconia, the Peloponnese, Diane Kochilas cooks up a delectably spicy cuttlefish and olive dish with an olive farmer.Д®pisode 2: вЂњFlavors Of Longevity - IkariaвЂќ airs Saturday, Jan. ThereвЂ™s a delectably spicy cuttlefish and olive dish she cooks up with an olive farmer, and a scrambled eggs-and-olives recipe to turn any light lunch or brunch into a Greek feast.ДЇind out how olives can transform any meal into a masterpiece. The olive story doesnвЂ™t end there, of course. Next, Diane shows the simple pleasures of cooking olives with oranges in an easy, elegant appetizer. First up, a dish fit for a Greek hero, Spartan chicken, with those celebrated olives, tomatoes and feta cheese.

Diane visits a small village in Laconia, the Peloponnese, where the famous Kalamata olive is cultivated, to follow the famous olive from harvest to table.ДЄfter a chilly day of collecting, scoring, and processing the ripened fruits, Diane heads to the kitchen to whip up an olive feast. Episode 1: вЂњThe World's Most Famous OliveвЂќ airs Saturday, Jan.

Greek season 1 episode 5