Author: Despina Yeargin

In the traditional Greek kitchen, we have a very simple dish called Lahanorizo–Cabbage Rice. It’s a variation of Spinach Rice. Yes, we keep it simple in the Greek Heritage kitchen–even when we name the dishes! It’s difficult to believe that cooking this basic can satisfy so thoroughly, but simplicity and quality ingredients usually yield excellent…

Greek Chicken Souvlaki, or as I like to call it, Souvlaki Light. Why? Because I don’t cook it over a grill and I don’t cut it into uniform pieces and it’s really my Greek Heritage Cooking Simplified version of Souvlaki. No shame here! Just Souvlaki as an easy weeknight dinner for today’s busy families or…

Yes, it’s the first post of the new year! Of course, I’m going to address resolutions. But not the way you may be thinking. I don’t like declaring a string of actions that seem improbable. I don’t know about you, but I have enough challenges to manage. Focus. For the last few years, after a…

OR how to feed a lot of people and still have fun at your birthday party. Curious? Here’s the recipe, but if you want more information or a photo tutorial, scroll down. Last year I turned 65. Whoopee! I was and am truly delighted about it. I threw myself a Medicaid Birthday Party. I wore…

GOLDEN, BROWN and DELICIOUS! That’s the transformation that takes place in your oven when you roast something–chicken, beef, pork, vegetables and even seafood. Today’s recipe is all about the vegetables, specifically the lost vegetables. Curious? I’ll explain. Here just for the recipe? Click here. The lost vegetables are bits of this and bits of that…

Lamb shoulder, lamb chops, leg of lamb? Check! Lamb breast? My Greek family never cooked this cut of lamb meat, so when I saw lamb breast at my local big box grocery store, I thought it was lamb shoulder! Big mistake. But, a fortunate mistake. Confused? I’ll explain. Lamb breast is an inexpensive cut because…

I’m Greek, so why am I sharing MY Eggplant Parmigiana or Parmesan, as it’s known in the United States? Well, as a Greek, I enjoy eating eggplant as much as any Italian or Italian-American. Hello! Heard of Moussaka? Insert laughter emoji here. In Italian, the word for eggplant is melanzane, and in Greek, mellitzana. See,…

Some people sunbathe naked. Some read Naked. I like to eat naked. Okay, okay! A little context. Yes, some people do lie naked in the sun. But, those who read naked are reading a memoir by David Sedaris entitled, Naked. Me? I like to eat naked Chinese dumplings…or pot stickers…or whatever they are really called…

No, no! I meant Charred WEDGES, as in cabbage wedges. But, I think the title got your attention, yes? So, if you’re here for the Wedgies or Wedges recipe, click here. In the United Kingdom, Hispi Cabbage, a type of conical-shaped variety with looser leaves, is extremely popular. The leaves are more tender than our…

Yes, absolutely. It’s as easy as grabbing two hot Italian sausage links, removing the casing, shaping the ground meat into meatballs and cooking in a non-stick pan! When they come out of the pan, hit them with grated Parmesan cheese, gather up the wine glasses and head to the patio. You can add pistachios and…