© 2025 Connecticut Public

FCC Public Inspection Files:
WEDH · WEDN · WEDW · WEDY
WEDW-FM · WNPR · WPKT · WRLI-FM
Public Files Contact · ATSC 3.0 FAQ
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations

Episode 413: FLAVORS OF THE ATHENIAN ART SCENE

Season 4 Episode 13 | 26m 46s

FLAVORS OF THE ATHENIAN ART SCENE. Diane’s artist daughter, Kyveli, invites a few gallerists and young artists for dinner in her studio in Exarcheia, a fascinating Athens neighborhood, and Diane cooks up the perfect meal to inspire their insightful conversation. On the menu: Braised Ouzo-Orange Octopus, Zucchini-Herb Phyllo Pie, and a Giant Bean Greek Salad.

Aired: 01/11/23
Distributed nationally by American Public Television
Extras
Learn about Elie Wiesel, Holocaust survivor and Nobel Peace Prize-winning author of Night.
Tony Award®-winner Ruthie Ann Miles and iconic actor Dennis Haysbert inspire in this holiday show.
A stunning portrayal of war in the trenches from the Oscar®-winning team behind 20 Days in Mariupol.
Historian Annette Gordon-Reed. The American Revolution premieres November 16.
Step behind the scenes of Ken Burns’s new film to see how The American Revolution came to life.
The filmmakers discuss how the story of The American Revolution came together.
The filmmakers on how understanding the people of the Revolution can help us understand who we are.
The filmmakers discuss how they crafted imagery to help tell the story of the American Revolution.
Historian Stephen Conway. The American Revolution premieres November 16.
Latest Episodes
All
  • All
  • My Greek Table with Diane Kochilas Season 5
  • My Greek Table with Diane Kochilas Season 4
  • My Greek Table with Diane Kochilas Season 3
  • My Greek Table with Diane Kochilas
  • My Greek Table with Diane Kochilas
Diane and son Yiorgos explore changing the geography of the plate, using vegetables instead of meat.
"Let food be thy medicine and medicine be thy food." Diane embraces using food for health.
Diane meets with old friend Chef Lefteris Lazarou, the father of modern Greek cuisine.
Diane prepares a meal for her friends and gives tips and recipes to host a dinner party.
With the help of a well-known dietician, Diane explores the natural superfoods of Greece.
Diane visits Epirus and makes feta cheese pie with a traditional sheparding family.
Diane explores the foods that unite us by combining global ingredients with Greek recipes.
Diane visits a daughter of Holocaust survivors for a tour of Thessaloniki’s Jewish past.
Diane explores quaint old city culinary and cultural lore of Ioannina.
Diane explores the urbane, bourgeois flavors of Athens of another era