Hey, Milk Street listeners. As fall approaches, I've asked Stella Parks to help me answer your baking questions.

So from spice cakes to Halloween candies and much more, we're opening the phone lines to tackle your autumn baking projects.

Please email us at questions at milkstreetradio.com.

One more time, send questions to milkstreetradio.com and we'll be in touch.

This is Milk Street Radio from PRX on your host, Christopher Kimball.

Norm Arad grew up in Bahrain, an archipelago in the Persian Gulf, known as...

The land of a million palm trees.

Those palm trees grow dates that Noor likes the Dunkin Tahini.

She also loves stewed lamb and fenugreek seeds, and above all else, black limes.

I've wanted more than anything to just kind of spread the black lime love around the world.

We'll explore the flavors of golf cooking with Nor, but first we're heading to Athens

for an insider's food tour of Greece. Carolina Doriti is a Greek chef and to her guide,

and she joins me now. Carolina, welcome to Milk Street. Hello, thank you for having me.

So the first question I have is I take the red eye from Boston, I get into Athens at six or seven in the morning.

What about breakfast?

Well, if you ask the average Greek, he will tell you Greek breakfast is probably coffee and a cigarette.

Right, that's fine. But I think pies are very popular for breakfast here. Greek breakfast is probably coffee and a cigarette. Right.

But I think pies are very popular for breakfast here.

And there are many, many different types of pies in Greece.

Like a warm, sweet Bugata pie, for instance,

which is filled with a milk custard and topped with powdered sugar and cinnamon.

And then we've got Greek yogurt, of course, which is typically served with honey and walnuts.

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