Diane Kochilas is one of the foremost authorities on Greek cuisine in the world. She is a chef, host of Greece’s most popular cooking show, “What’s Cooking Today, Mom?” cookbook author, and passionate pioneer of healthy Greek cuisine. She is as native New Yorker whose family hails from the “Blue Zone” Greek island of Ikaria, renowned for the longevity of its inhabitants. Every summer she and her husband, Vassilis Stenos, host a cooking and cultural immersion experience on the island.

“What Are We Going to Eat Today, Mom?” and the author of 18 books on Greek cuisine, including the newly released Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die (Rodale, October 2014). Her previous book, Country Cooking of Greece, (Chronicle, 2012), was hailed by The New York Times as one of the year’s 100 best books, and by the virtual gourmet, John Mariani, as Diane’s “masterpiece.” Another book, the Glorious Foods of Greece, won the prestigious IACP Jane Grigson Award for Excellence in Research.

Diane is on the forefront of bringing healthy, delicious Greek cuisine to as wide and mainstream an audience as possible. In that regard, among other things, she is the Collaborating Chef at award-winning Molyvos Restaurant in New York City and has developed menus for popular Greek restaurants all over North America. She works regularly with Harvard University, developing healthy Greek menu options for student and retail dining services, and has consulted in the same capacity for Yale and UMass Amherst. She has lectured on Greek cuisine globally, in venues as prestigious as the Culinary Institute of America and the renowned Hattori School of Cooking and Nutrition in Tokyo.

Appearing regularly on American television, Diane has been a guest on NBC’s “Today Show,” “Fox News at 5,” “Martha Stewart,” Food Network’s “Throwdown with Bobby Flay,” “Bizarre Foods,” and “Foodography,” PBS-TV’s “News Hour,” and CNN’s “360° w/Anderson Cooper.” Her writings appear in major international media outlets, such as the New York Times, Washington Post, Dow Jones Wire, Food & Wine, Gourmet Live, zesterdaily.com and more.

Diane’s cooking philosophy is rooted in the tenets of the Greek-Mediterranean Diet: Keep it simple, respect seasonality, use ingredients that have integrity and are easy to find, eat lots of greens and vegetables, share, and, finally, the golden rule – Nothing in Excess.

Welcome to Diane’s website, where you will find a great variety of easy and delicious Greek and Mediterranean recipes, regional fare, everyday and festive food, all inspired by the traditions of Greece and by Diane’s restaurant work around the globe. Enjoy an extensive section with info on Greek food and customs, cheeses, greens, olive oil, and more.

Kaly Orexi – Bon Appetit!


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Kali Orexi (Bon Appetit)!

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