Welcome to my RU-vid channel, where you'll find the BEST Greek and Mediterranean diet recipes, with lots of plant-based options inspired by my native land, the Blue Zone Greek island of Longevity, Ikaria. I'm Diane Kochilas, host and creator of My Greek Table on Public Television and author of more than a dozen Greek cookbooks! My latest book is The Ikaria Way, 100 plant-based recipes inspired by the island. On my channel you'll find a growing collection of Greek and Mediterranean recipes that are healthy and easy to make for cooks at any skill level. I especially love cooking plant-based foods, so there are a lot of vegetable-forward recipes here, too. Enjoy and please share with friends! Happy Cooking, Diane
Oh that looks so good! We will attempt to make it this weekend! - But, Diane, I don't think we could ever properly pronounce those Greek places, phrases and terms as you can! Thank you, Greg in California
I made this last night and we really enjoyed it. It’s definitely a summertime recipe because it wouldn’t be as good without the garden fresh vegetables. It’s also not a fussy recipe. Thank you!
What is the measurement of dijon mustard that should be added? It's shown in the video but not in the recipe ingredients. ALSO, what do you brush over the chicken after you've cooked it (in video) it looks yummy! Thank you Diane.. I've been watching you for years on PBS Create channel. Would love to join you on one of your tours to Greece if I ever win the Lottery or Sweepstakes! 🤩😘😋
Another amazing presentation, Diane! Hopefully someday I can visit you for your cooking course. It's so warm and sunny here right now in the States, I'm going to make Greek salads all week, drink retsina, and dance tsifteteli. Εις υγείαν!
This looks incredible but the pastry chef states that this is made without eggs yet the ingredients in your description box stipulate adding eggs. Please clarify. 🤔🙏
I prepared the tzatziki today and it turned out very good, I left the cucumber with the peel, Finely grated, not like in this video, I added dill, next time I want to try doing it using mint.
Literally nothing, salt is salt. The only thing that varies between different types of salt is the size and shape of the flakes/grains, the region it comes from makes no difference. All cooking salts taste the same (assuming we're talking about NaCl only)