This season, it's Greece's coastal areas and islands. Mykonos shares its agrarian secrets. Tinos, we visited a marble sculptor and made pastels. Paros is about sustainable farming. Naxos is excellent meat and potatoes. Chios, its seductive mastiha and fig liqueur. Messinia, I see a friend's villa and meet up with an ultra-marathoner. The Athenian Riviera is all about international Greek food.
Sunday, September 28, 2025
Figs in a Glass | My Greek Table with Diane Kochilas
n Chios, a local ritual: the making of Chian firewater, Souma, distilled from fermented figs. In this foray through Chios's traditions, Diane discovers delicious desserts, all part of the table for this feast. Chios is for food lovers, and Diane returns to her kitchen for some great island-inspired dishes. Eggplant pilaf and an aromatic meat-filled omelet are on the menu.
This season, it's Greece's coastal areas and islands. Mykonos shares its agrarian secrets. Tinos, we visited a marble sculptor and made pastels. Paros is about sustainable farming. Naxos is excellent meat and potatoes. Chios, its seductive mastiha and fig liqueur. Messinia, I see a friend's villa and meet up with an ultra-marathoner. The Athenian Riviera is all about international Greek food.
This season, it's Greece's coastal areas and islands. Mykonos shares its agrarian secrets. Tinos, we visited a marble sculptor and made pastels. Paros is about sustainable farming. Naxos is excellent meat and potatoes. Chios, its seductive mastiha and fig liqueur. Messinia, I see a friend's villa and meet up with an ultra-marathoner. The Athenian Riviera is all about international Greek food.
