Tinos: Ancient Marble, Timeless Flavors: 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 cheesecakes, 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 Tino's traditional specialties.
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.
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