Author: Despina Yeargin
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Sweet Potato Hash
A beautiful and nutrient-dense side dish, this sweet potato hash can stand on its own as a vegan main dish–just replace the oil with coconut oil or more olive oil. For a printable recipe, click here. Adding red Swiss chard towards the end of cooking elevates the nutrition level While I recommend serving this dish…
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Pumpkin Spice Cake
This was one of our best-selling cakes at my restaurant. During fall and winter, just as soon as the temperatures dropped, we baked this cake daily. I’ll share the recipe with you and give you a few of my restaurant tips that you can apply at home. For a printable recipe, click on this link.…
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Green Beans, Southern Style
My sister-in-law Sue, always brought her green beans to the family Thanksgiving dinner. She always used pole beans and a little bit of fatback…or maybe it was a lot of fatback. Simple. Traditional. Really good! This has been one of my favorite holiday dishes since Dewey and I married. Sue is recovering from a stroke…
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Alexander the Great
The Brandy Alexander cocktail had celebrity status at other times. First created as The Alexander in the 1920s, later reimagined with brandy instead of gin, as Brandy Alexander, the creamy cocktail had quite a run during the 1970s. It is purported to have been the favorite cocktail of John Lennon, for heaven’s sake! Quite a…
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Transitions
Transitioning. We’re almost at a new starting point, the new year, 2022. We are about to move from one reality to a new one. Expectations. Concerns. Fears. 2021 was a year to look forward to–a departure from lockdowns, the pandemic, business closures, supply chain struggles, grocery deliveries and drive-through everything. So much change happening so…
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Eggnog, Nog, Flip and a Holiday Tradition
Egg Nog or Eggnog or both or none. This creamy and spicy spiked concoction is typically served in a punch bowl where I live. Actually, to be completely honest, I don’t know of anyone who serves eggnog these days. But, I love it, and if you’re up for an adult milkshake, read on and give…
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Greek Salad and Seared Shrimp…Together
Dinner’s ready! At my friend Laura Bachinsky’s house recently.Photo: courtesy of Laura, owner of the fabulous MAIN & MAXWELL I like my cooking to be easy. I don’t mind a little prep work–chopping, measuring, slicing–but the assembly or method should preferably be easy enough for a busy working man, woman or college student to prepare…
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Taking Food (food on the go)
Book club, party, tailgate, impromptu gathering or picnic, I’m talking about the food that’s easy to prep, cook and travel with. It’s also fuss-free to set up and eat. Mini Caprese Salad 1 pint of grape tomatoes (red or mixed colors) washed and cut in half 1 (8 oz) packet of mini mozzarella balls or…
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From Refugee to Entrepreneur
A recent vacation to the Greek island, Kefalonia, yielded and inspiring story. Actually, it was many stories about an incredible man who sought refuge from the famine and hardship of World War II, the Greek Civil War and numerous volcanic eruptions. He and his brother left the village of Fiscardo for the Belgian Congo and…
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Imposter Syndrome Dinner
Yes, I’m owning it from the very beginning. I claim imposter syndrome for this dish that I’ve developed. Okay, not exactly imposter syndrome, but with sincere apologies to all of the Asian countries and their traditional cuisine, I present to you my Asian-Inspired Salmon with Cabbage Noodles. I am often faced with the challenge of…
