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Vea Kessissoglou doesn't make the phenomenally rich Greek-style yogurt she sells at her new Soho shop, the Yoghurt Place II, but she's got a reliable source: her parents in Queens. What they churn out at Kesso Foods in East Elmhurst bears no resemblance to the mass-produced, gelatinous stuff that crowds supermarket shelves, and is a spectacularly indulgent way to get your RDA of calcium—especially when it's adorned with your choice of toppings, from honey and walnuts to fig or apricot preserves, or blended into low-fat-yogurt fruit smoothies. Kessissoglou's chicken phyllo pies, crumbly Greek cookies, and two flavors of baklava come from the same parental purveyor. — Rob Patronite and Robin Raisfeld