Diane Kochilas bypasses Athens for the island of Lesbos, which is known for many things, including exceptional spices, olive oil, and ouzo

Galatopita, or milk pie, has a crisp phyllo crust and a dense, satisfying custard filling made with semolina flour. It is among the dairy specialties of Epirus and Thessaly; we like this version from Ioannina....

An American living in Athens takes us on a food lover’s tour of her adopted city and rediscovers its Greek soul.