Twenty bustling markets, vital hubs in the urban ecosystem, converge as the city's nourishing food arteries. Green' city of Germany has an incredible gothic cathedral with food market. Here the surprises never finish!
Twenty bustling markets, vital hubs in the urban ecosystem, converge as the city's nourishing food arteries. At the Mercato Centrale in San Lorenzo, one can taste the best food treasures Tuscany has on offer.
In 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.
To embrace the cosmopolitan aura of this island, Diane visits Alkis Downward, who created a sustainable agriculture project on one of Greece's most touristed Aegean islands. Discover the food of Paros and its local recipes: rabbit, skate salad and air-dried mackerel. Diane prepares a Greek island meal that will make you want to sail straight to the Aegean.
Diane explores the rich, cuisine of Corfu, a mixture of Greek, Italian, French and others. A local cook makes a Venetian soffrito, and orange salad. In the market: Corfu's famous kumquats, ouzo-infused figs, local fish. Diane cooks up mixed braised greens with feta, an Italian fish stew called bourtheto and Venetian pastitsio, reworked for the modern cook.
The second-largest Greek island and an hour from Athens, Diane heads out in search of mushrooms with a local mushroom forager and cultivator. They cook a favorite local recipe "kritharoto," mushrooms with orzo. Diane makes three delectable dishes with mushrooms, wine and local ingrediants, inspired by the flavors of this nearby "secret" land.
Near the historic Bay of Navarino, blanketed by olive, citrus trees and home to historical culinary artifacts unearthed in prehistoric clay tablets at Pylos, Diane cooks with two village ladies, making a local pork and fig dish, and olive-oil fried bread. Inspired by the cornucopia of olive oil, oranges and other local delicacies, she cooks up a Messinian meal.
Naxos is famed for the quality of its meats, its array of cow's milk and sheep-and-goats' milk cheeses and for its potatoes. Diane heads from the shore straight to a remote mountain hideaway with Alexis in tow, where two local cooks await them with a feast of stuffed lamb, potatoes, and a unique skillet pumpkin-onion pie.
Diane explores everything from beguiling mastiha, to the local pasta to unique tomatoes, dangling like giant rubies against the renowned geometric patterns on medieval houses of Pyrgi. The flavors of historic Chios inspire her to cook up a succulent chicken and quince dish and an easy traditional black eyed pea salad with Mastiha vinaigrette.
Diane and friend and ultramarathoner, Dean Karnazes, meet up for a run. He helps Diane hone her technique, sharing healthy eating tips. Together they make a simple Greek salad with local ingredients and enjoy perfect Mediterranean living. Back in her kitchen, Diane cooks up a very healthy plant-forward Messinian meal, with lots of olive oil, beans and greens.
Diane visits a famous local marble sculptor en route to visit an old friend and great cook, where she learns the secrets of pinched sweet cheese cakes, ancient sesame-honey confections and more. Back in her own kitchen, she creates a luscious Tinos-style artichoke bread pudding and red mullet in caper sauce, both Tinos traditional specialties.
Gorgeous cafes, bustling nightlife, yachting and water sports, just 20 minutes south of the Greek capital, Athens. Diane visits a fish market where the catch is right off the boat, sails the coast, and returns to her kitchen to create three delicious, contemporary Greek recipes, inspired by the cosmopolitan bustle and fun-loving spirit of the Athenian coast.
On Mykonos, Diane discovers the quiet life and food of its local farmers, in contrast to the reputation as a dazzling party island. She tastes onion pie, delicious cured pork, and one of the oldest cheeses in the world, kopanisti, still made on the island. In the kitchen, she makes a garlicky local pasta recipe, and a traditional Greek island fish soup.
Special seasonal sweets straight from Lebanon and Middle East always signify the holiday season for Julie as she warmly welcomes you into her home for Christmas and the Holiday season. This special show Julie is masterfully making and baking some of the most famous sweets, her personal favorite and most popular requested recipes, Baklawa and Knefeh pastries from Julie's Lebanese kitchen to yours!
Julie Taboulie believes that "one dream can the light the world" and her dream to light the world as an ambassador for Lebanese cuisine, culture and customs in America and abroad. Julie's journey, her lifelong work to spread light and love showcasing and sharing her authentic recipes, special stories and hospitality, she warmly welcomes all audiences in the heart of her home, her Lebanese kitchen.
Join the "Queen of Lebanese Cuisine", Julie Taboulie, as she pays a special tribute to her namesake dish and her culinary traditions. Throughout this visually vibrant show, Julie takes viewers back to memory lane of her Lebanese heritage and authentic dishes she grew up eating ever since she was a young girl at her family's Lebanese table. It's tart, it's tangy, it's tasty. It's Julie's Taboulie!
In this sensational season opener, Julie finds herself in a garden of dreams in Mama's Glorious Garden. Special Mama and garden serves as Julie's number one source of inspiration, ideas influencing her to cook, create and celebrate her impressive line-up of fresh, flavorful, fabulous Lebanese foods. More garden, more glory, most of all more Mama in Julie's garden of dreams, dig into deliciousness!
Special seasonal sweets straight from Lebanon and Middle East always signify the holiday season for Julie as she warmly welcomes you into her home for Christmas and the Holiday season. This special show Julie is masterfully making and baking some of the most famous sweets, her personal favorite and most popular requested recipes, Baklawa and Knefeh pastries from Julie's Lebanese kitchen to yours!
Julie Taboulie believes that "one dream can the light the world" and her dream to light the world as an ambassador for Lebanese cuisine, culture and customs in America and abroad. Julie's journey, her lifelong work to spread light and love showcasing and sharing her authentic recipes, special stories and hospitality, she warmly welcomes all audiences in the heart of her home, her Lebanese kitchen.
Today's show is a special celebration of Julie's favorite season, Spring! This refreshing time of year puts a smile on Julie's face focusing her cooking on springtime offerings. What better way for Julie to cook, create and celebrate this sensational season than with her crown roasted leg of lamb infused with a bouquet of fresh herbs, slowly roasted, makes the centerpiece on the springtime table!