Chef Maria Loi introduces us to the magic of Corfu. An island untouched by time, with spectacular sandy beaches, emerald-blue seas and incredible Mediterranean cuisine. Maria joins Chef Tasos Andriotis to serve up a feast by the sea. On the menu are Fish Soup, Prawns Saganaki with Feta, Smoked Monkfish, Anchovies Saganaki, and Grilled Wild Greens. Inspired by the flavors of this meal, Maria creates some delicious dishes back in New York including Corfiot Shrimp and Monkfish Lobster-Style.

Chef Maria Loi takes us to Costa Navarino, an area known world-wide as a must-see, breathtaking, sustainable destination. Maria joins chefs Panagiotis Tziourtzioumis and Kiriakos Plevritis to prepare dishes from the heart of the Mediterranean diet: Grilled Red Mullet and Village Salad, and Braised Lamb with Traditional Peasant Pasta. Back in New York, inspired by the fresh and seasonal ingredients of Costa Navarino, Maria serves up Kale and Cabbage Salad with Sardines, and a delicious Lamb Stew with Couscoussaki.

Chef Maria Loi brings us to Costa Navarino on the southwest coast of the Peloponnese. Maria joins Chef Dimitris Karampampas cooking up some classic Greek dishes on the beach: Mixed Bean Salad with Grilled Shrimp, and Smoked Branzino with Wild Greens and Fresh Tomatoes. Inspired by Costa Navarino’s bounty, Maria heads back to New York where she makes two tasty, healthy, easy to make dishes: Bean Salad with Grilled Chicken and a Smoked Salmon Sandwich with Caper Tapenade.

Chef Maria Loi brings us to Costa Navarino, one of the most breathtaking locations in the Mediterranean, a special place designed in harmony with the environment. Maria boards a boat with Chef Bertrand Valegeas, where they make Marinated Tuna with local ingredients. They then head off to the Mandarin Oriental to prepare Chicken with Okra. Back in New York, Maria serves up dishes inspired by her travels, and the Mediterranean diet: Marinated Sea Bass, and Okra prepared two ways.

Chef Maria Loi takes us to one of the most unspoiled and breathtaking landscapes in the Mediterranean, to learn all about the legacy of Captain Vassilis, the heart and soul of Costa Navarino. Maria meets with the ladies at the Pylos House who share a classic Greek dish, Braised Chicken with Fresh Peasant Pasta. Back in New York, Maria then prepares meals inspired by her travels, Greek Honey Buns with Pecans and Homemade Pasta with Ground Turkey Sauce.

This week, Chef Maria Loi heads to Naxos, the crown jewel of the Cycladic islands. Maria embraces the amazing local cuisine of the island to create a true Naxian feast with local chef, Yiannis Ikonomou. Together, they cook up a delicious Chicken Pie and Grilled Tuna Filet with Potato Salad. Back in New York, Maria serves up two simple Naxian-inspired comfort foods: Greek-style Chicken Pot Pie and a Tuna Casserole.

Chef Maria Loi brings us back to Naxos, the largest island in the Cyclades, to show us some of its hidden treasures and introduce us to cuisine made with the best local ingredients. Maria meets Chef Antonis Karamanis, and fisherman, Stelios Grillis, to cook classic Naxian dishes: Traditional Grilled Squid and Fish Stew. Back in New York, Maria serves up dishes inspired by her travels: Calamari with Almond-Arugula Pesto and Fish Soup

Chef Maria Loi takes us to Naxos, known for its beautiful villages, artisanal crafts and cuisine, and wonderful people. Maria introduces us to three generations of the Polykreti family, with whom she makes two special Naxian dishes: Classic Cheese Bread and Roasted Seasonal Vegetables with Lamb. Back in New York, Maria shares some easy adaptions of these Naxian treasures, preparing Greek Cheese Buns, along with a mouthwatering Vegetable Souvlaki with Lamb.

Chef Maria Loi takes us to Mykonos, one of the most famous islands in the world, to share the unknown side to this popular tourist destination. Maria meets with two chefs who know all about the incredible fresh farm-to-table cuisine that’s offered here. At the Mykonian Farm, Maria meets with Chef Miltos Karoubas to make a unique Onion Pie, and later meets the farm’s founder, Teta Fragiadaki, to prepare Spinach and Leek Pie. Back in New York, Chef Loi prepares simple dishes inspired by her travels: an Open Face Onion Pita, and Spinach Pie Muffins.

Chef Maria Loi takes us to Tinos, the secret soul of Greece. Just a short boat ride from Mykonos, this island is known for its artistic community, stunning Cycladic architecture, and delectable food with a cuisine all its own. Maria meets with chefs Antonia Zarpa and Vassilis Plakias to prepare Chickpeas with Local Aromatics and a hearty Artichoke Pie. Back in New York, Maria embraces the flavors of Tinos by creating some simple flavorful meals: Chickpea Stew and her own version of Artichoke Pie.

Chef Maria Loi brings us to Corfu, one of the most multi-cultural Greek islands, to share the best of Corfiot cuisine showcasing its rich history. Maria meets with Chef Liana Barba to cook a traditional local dish, Pasta with Shrimp, and then out on the pool deck, Maria makes Potatoes with Wild Greens and Feta. Back in New York, Maria, inspired by the culture of Corfu, prepares two simple and tasty dishes: Braised Chicken with Cinnamon and Tomato, and a Warm Potato Salad.

This week, Chef Maria Loi is back on the Greek island of Corfu. Venetians, British, French, Russian and Jewish cultures have all left their mark on this island, contributing to the rich tapestry of Corfiot cuisine. Maria meets with chefs Tasos Andriotis and Aristotelis Megoulas to prepare dishes that reflect the cultures’ many influences. This includes a Bitter Orange Salad and a Multigrain Soup. Back in New York, Maria takes inspiration from these fresh Corfiot dishes and shares some recipes that are easy to create at home.

Chef Maria Loi travels to Athens to explore the culinary scene savored by Athenians. Maria meets with Chef Christos Bouboulis to prepare a Spit Roasted Lamb. And later, under the light of the Acropolis, Maria joins Chef Thodoris Afentakis to make a deliciously cravable Celery Root Soup. Back in New York, Maria creates some simple and tasty dishes inspired by her travels: Lamb Souvlaki and Roasted Cauliflower Soup.