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

It hadn’t occurred to me that one might reasonably have tomatoes at three meals a day, but my life is better for it.

This is not the salad with feta and olives that most Americans know, but a version popular in the Greek countryside that typically includes a few wild greens foraged from the land....

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

Americans have learned to appreciate plain whole-milk “Greek-style” yogurt in all its thick, rich, creamy glory, and those attributes are played up here.

A lesson in the making of Greek vegetable pies.

If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets....

From the dill to the yogurt to the aromatic spice mixture, this entire dish is a testament to the classic flavors of Greece—in an easy, elegant presentation.

Searching for gold—and finding it, occasionally, despite the odds—at an international wine competition.

Fage Total, a Greek whole milk product, is prestrained so that it's extra dense, almost like a soft cheese, richly creamy with a pronounced tang.