Christopher Kimball’s Milk Street Radio The Greek Makeover: Diane Kochilas Freshens Up Greek Cooking
Mar 24, 2026
Diane Kochilas, Greek-born cookbook author and authority on Greek and Mediterranean cooking, shares lively stories from Ikaria and her family traditions. She explains clever uses for stale bread, demystifies homemade phyllo, and contrasts authentic strained Greek yogurts. Plus there’s a fresh take on Spaghetti Puttanesca and regional clay-pot cooking insights.
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Soak Beans In Salted Water
- Soak dried beans overnight in salted water to tenderize skins and cut cooking time significantly.
- Use about two tablespoons Diamond Crystal salt per two quarts of water so beans absorb water and cook more evenly.
Crisp Sweet Potato Fries Method
- For crisp baked sweet potato fries, toss in cornstarch or potato starch, preheat an oiled baking pan, use high heat (425–450°F), and avoid crowding.
- Cut fries thinner, flip once at ~15 minutes, and cook until edges brown for best crust.
Childhood Revelation On Ikaria
- Diane Kochilas describes falling in love with Ikaria at age 10 after a long ferry and dirt-road journey that felt like an escape from New York City life.
- She recalls the island's newly wired electricity, unstructured nights, and a visceral feeling of inner freedom that shaped her life.