Today, we look back at one of our favorite episodes with cooking legend Diane Kochilas. She talks the real Greek yogurt, how to make great dishes with stale bread and the magical Greek island of Ikaria. Plus, we explore the art and nostalgia of Jell-O molds; Dan Pashman untangles the legal definition of a sandwich; and we present a fresh new take on Spaghetti Puttanesca. (Originally aired May 10, 2019.)

Get this week’s recipe for Spaghetti Puttanesca here.

Want more recipes inspired by the Greek isles? Check out our takes on Diane Kochilas' recipes for Tomato Rice with Oregano and Feta and Ikarian Braised Pork with Honey, Orange and Rosemary.

See the photos from the Jello exhibit, O Moldy Night, here.

Questions in this Episode:

“Why is it that dried beans always take me much longer than expected to cook?”

“I have a real struggle getting baked sweet potato fries to come out remotely crispy.”

“I called in with a question about a gluten-free and dairy-free key lime tart and I’m calling back with my results.”

“I’m mystified by fish sauce. I tried it once in a shrimp recipe that also used lime juice as a marinade. What’s a good work-around?”

“My question is about malted barley and its presence in nearly all bread/cracker/cookie items. After stumbling around with digestive issues for many years, I finally figured out that I’m allergic to barley, rye, and oats (but not wheat flour or gluten). But with more investigation, I realized that most flour-based products have malted barley in them. So, my question is, why is malted barley so widely used? What does it add to flour? Is there a taste or texture component?”

“My husband and I have committed this year to cooking all of the recipes in each Milk Street issue. However, we have one disagreement. I think it does a disservice to a dish if it is paired with another which does not complement its flavors. My husband, on the other hand, thinks that I need to open my mind to a broader pairing of international cuisines. Your feedback is appreciated.”