If there’s one thing that makes a Greek kitchen feel alive, it’s the magic of a chef who knows how to turn simple ingredients into unforgettable meals. Today on Feast in the Kitchen, we’re celebrating Diane Kochilas, an internationally recognized Greek chef, award-winning cookbook author, television personality and one of the leading voices in Mediterranean cuisine. While she isn’t a New Jersey native, Kochilas will be in the Garden State and New York City this fall for book events celebrating her latest release, “ATHENS: Food, Stories, Love: A Cookbook.” As a Greek-American, I’ve been a longtime fan of Kochilas, and I’m excited to add her new book to my collection of her cookbooks.
Diane Kochilas
Kochilas is the host and co-creator of the PBS series “My Greek Table” and has previously helmed the Greek cooking show “What Are We Going to Eat Today, Mom?” on Alpha Channel. A champion of the Mediterranean lifestyle, she focuses on natural, mostly plant-based cooking rooted in tradition, sustainability and wellness. Kochilas has authored 10 celebrated cookbooks exploring Greece and the Mediterranean and has been featured on CBS, NBC, the Food Network and in international media. Her last cookbook, “The Ikaria Way,” became a New York Times bestseller.
“ATHENS: Food, Stories, Love: A Cookbook” draws on more than 30 years of living in Athens, exploring the city’s vibrant culinary scene where global influences meet deep-rooted Greek traditions.
“ATHENS: Food, Stories, Love: A Cookbook” by Diane Kochilas will be released on October 28, 2025.
Kochilas Book Events in NJ and NYC
Book Dinner at Molyvos – NYC: Monday, October 20 | 5–9:30 p.m. Kochilas will host a 4-course dinner ($120 per person), with an optional wine pairing for $45. Guests can also purchase a signed copy of the book before its public release. Reserve via OpenTable.
Author Talk & Book Signing – Thespis Theater @ Hellenic Cultural Center, Astoria, NY: Tuesday, October 21 | 4:30–6:30 p.m. Includes a reading and presentation from “ATHENS: Food, Stories, Love,” followed by audience Q&A and a signing reception. Tickets: $20. Reserve by phone: 917-635-8867.
Live Cooking Demo & Book Signing – Williams Sonoma Columbus Circle, NYC: Wednesday, October 22 | 6–8 p.m. Kochilas will showcase her Crunchy Feta in Phyllo with Tahini and Berry Sauce and sign copies of “ATHENS: Food, Stories, Love.”[Tickets here]
Author Talk & Book Signing: Thursday, October 23, 7–9 PM at Holy Trinity Greek Orthodox Church, Westfield. Tickets: $30; books: $35. [Details & tickets here]
Book Signing: Saturday, October 25, at Union Square Greenmarket with Kitchen Arts & Letters – East 17th Street, b/t Union Square West & Union Square East, New York, NY. Free entry.
Cooking Class – Sopra, NYC: Saturday, November 15 | 4:30–6:30 p.m. An interactive cooking class featuring Kafeneion’s Eggplant Dip with Figs and Greek Meatballs in Ouzo-Tomato Sauce. Guests can cook alongside Diane, enjoy wine and light refreshments, and purchase signed copies of the book. Pricing: $85+ per person. [Sign up here]
Book Dinner: Saturday, November 15, at Sopra @ Amali – 115 East 60th Street, 2nd Floor, New York, NY. [Click here for tickets]
Book Signing: Sunday, November 16, 12 PM at Books & Greetings, Northvale. Each attendee must purchase their own book/ticket. [Order books here]
You can also purchase Diane Kochilas’ cookbooks locally at Watchung Booksellers.
Kochilas took some time during her book tour to answer our Feast in Kitchen questions:
1. What’s your favorite spot to eat?
In Athens, my favorite spots are Seychelles (nothing to do with the islands in the Indian Ocean!) and Koutsou & Co. The first is very close to my apartment and happens to be one of the best restaurants to sample contemporary Greek soul cooking — by that I mean food that is rooted in tradition but thoroughly modern, with well-sourced and well-researched ingredients from various parts of Greece and always seasonal.
Locally, I love Molyvos, Kiki’s, and Iris in Manhattan, Stamatis and Kyclades in Astoria and Axia in Tenafly!”
2. What’s your favorite ingredient to cook with — and how does it shine in each season?
That’s a tough one. Everything starts with olive oil for me, and I love salt, especially flakes of Greek sea salt. My favorite ingredient is probably the tomato, so perfect in Greece, warm off the vine in salads and also such a standard bearer in countless sauces, standing up to herbs and spices alike.
3. What’s one ingredient you secretly (or not-so-secretly) can’t stand?
It’s not Greek — tofu! Just doesn’t do anything for me no matter how hard I try to dress it up!
4. Tell us about a meal you’ll never forget.
Tough one, too! So many great meals have I had in my life! If we’re talking about Greece and Athens, that would probably be the first time I ate at Varoulko, the first Michelin-starred restaurant in Athens (Piraeus), for seafood. I recall dishes like the most artful sardines on toast, tender and crunchy all at once, served with roasted eggplant puree, and his squid pesto, which has evolved and evolved over the years and which I include in a recent iteration in the “ATHENS” book. His monkfish, OMG, and the braids of garfish in a sweet mavrodaphne wine sauce… and his soups, especially the velouté with squid ink, which has left its mark on the city’s dining scene (also in the book!). I could go one and on….but I have many great food memories of this city, mostly humbler ones, all delicious.
5. When you’re off the clock — not in the kitchen — how do you like to spend your time?
I like nature, so I spend as much time as I can hiking, walking in the mountains, and also swimming. And, when the friends with such things invite me, sailing! I love the water, so lots of swimming all year round! And then there’s dancing, tango and Greek traditional dances. I’m a gym rat, so to speak, mostly gentle stuff like pilates. And travel. As much as I can, to as many places as I can.
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