A bowl of Greek-inspired white bean hummus topped with crumbled feta cheese, olive oil, and dill sits on a wooden board. Two pieces of pita bread rest on the edge of the bowl.

Canned beets, iceberg lettuce, and pink dressing—this isn’t your average Greek salad, but in Detroit, it’s a classic.

You’re at a cookout, eyeing that colorful bean salad, creamy coleslaw and old-fashioned potato salad. Can these count toward ...

Fish is on the menu when Sara joins Greek Chef Maria Loi in a harbor near Athens to cook lemony, crispy skinned Branzino along with Beet, Beans and Feta Salad and Lemon Potatoes. Then it’s off ...