Welcome to Peckerwood’s Summer Series, where menus become love letters to place and memory. Today, we wander through Greece—whitewashed islands, olive groves, smoky grills, and ancient myths whispering between stones. This is more than feeding—it’s seduction. I could write about Greece forever, and we will revisit it during the chillier months for comfort baked dishes and stews. However, for summer, it's all about grilled food and fresh summer produce. I didn’t add measurements because I rarely measure recipes, especially when it comes to Greek food, which I make to taste. I have added some resources, so if it is new to you and you want to explore further, you can do so with confidence. Enjoy, book your tickets for a holiday, and here is a tiny peek into foods to explore by region.  \Regions & A Taste Map of Greece   Greece isn’t one plate—it’s a mosaic of terrains, diners, gods, and stories. Each taste transports you:   Santorini
 Volcanic clifftops, se...

  Imagine a calico cat draped across a sun-warmed wall in Santorini. Behind her, the Aegean shimmers with timeless indifference. Tourists pause to photograph her, drawn to her poise, her insouciance. She remains unmoved.This is not a pet, nor an accessory. She is a living emblem of ancient autonomy—not waiting to be claimed, not interested in your approval. She may grant you a moment of her presence. She may not. Either way, you’ll remember her. The domestic cat’s arrival in Greece likely occurred through maritime trade routes, with Egyptian and Phoenician sailors inadvertently delivering feline emissaries to the Mediterranean. Though not formally deified in Greek antiquity, cats occupied a quiet yet meaningful space in the rural and monastic consciousness. Byzantine monks welcomed their company—and their utility. A cat, after all, preserved sacred scrolls more efficiently than any scripture. In this setting, emotional support was not sentimentalized. It was implicit, reciprocal, a...