Food is one of the very best ways to discover a new place and we had the finest introduction imaginable on our first day in Athens as guests of our guide Antony and his wife Sam. 

The morning began with a trip to the local produce market where we saw fruits and vegetables of every shape and color.  Antony pointed out the wide variety of tomatoes while Sam plied us with kilos of pistachios to last us all of our 365 days.

Laden with treasures, we returned to their apartment for a hands-on cooking class.  Sam taught us how to make dolmades (stuffed grape leaves) with lemon sauce, spanakotirópita (spinach feta pie), and an amazing main course of chicken and tiny pasta squares baked in a fresh tomato-cinnamon sauce. Incredible. For dessert we savored baklava, the Greek equivalent of brownies, and two flavors of ice cream:  a strawberry granita (sorbet) which was a mini explosion of fresh berries, and a fabulous sweet vanilla cream laced with pine syrup.  The flavor reminded Carter of rosemary.  It was fresh and distinctive and made a perfect foil to the sweet stickiness of the baklava.

Key tips I will take home to my kitchen: 

• One of the best and simplest tomato sauces in the world is made by pureeing half a dozen sun-kissed tomatoes, skins and all.  Add two cinnamon sticks and salt to taste.  Simmer and smile.
• Filo dough is not scary after all.  If you can’t find fresh dough, use frozen.  Let it thaw in the fridge and cut the long roll in half before unrolling it—it’s easier to manage half a sheet at a time and allows you to refrigerate any remaining unwrapped dough.
• Feta cheese is a combination of sheep and goat’s milk; sheep milk has a higher fat content but makes for a luscious cheese.  Softer, younger fetas are mild enough to have for breakfast.  Yum.
• There is no comparison between fresh herbs you dry yourself and the ones you buy in a jar. 
• The perfect power breakfast in Greece consists of a glass of fresh-squeezed orange juice and a bowl of creamy tart yogurt drizzled with sweet honey or dried cherries plumped in syrup.

But aside from all the tips and tastes I will take with me, I will remember that food is a universal bridge between people and the greatest kindness one can offer is a seat at your table.