Unlock the Editor’s Digest for free
Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.
I love a Greek meal of grilled fish, potatoes and horiatiki salad (also known as Greek salad) as much as the next person. But what I’ve come to learn is that the cuisine of Greece is much more regional than the handful of dishes often associated with the Greek islands. I’ve just returned from my second trip to Crete, which is renowned for its intricate craft…

