A simple great dessert is Greek yogurt (preferably, the Fage brand) doused with some good honey and sprinkled with an abundance of walnuts. Presume this was enjoyed by Socrates, Aristotle, Melina Mercouri and other splendid Greeks. HG first had the dessert in Chicago’s Greektown after a lunch of grilled, tender octopus and a big platter of greens and okra braised in garlic and pungent Greek olive oil. Washed it down with retsina (an acquired taste), of course. HG’s counsel: Follow it up with Metaxa and throw some plates around. Zorba had it right.
Melina Mercouri
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