Category: Food Blog

Shortcakes–a summertime treat when strawberries are at their peak. Basically a lightly sweetened version of a good Southern biscuit, they are perfect for absorbing the juices of the strawberries for an easy make-ahead hot weather treat. But what if you are sensitive to gluten or have celiac disease? There are versions that use gluten-free flour,…

Another GrecoSoCo recipe for you to try in your home kitchen. This time I use Sea Island Red Peas from Marsh Hen Mill in Edisto, South Carolina. Although you can find these tasty peas elsewhere, if you want them fresh, grown close to their historic soil, and farmed sustainably, try Marsh Hen Mill. I visited…

Once upon a time, we used to exclaim FAR OUT when something was awesome and radical. Now we say, FARRO OUT! In my kitchen, anyway. We’re kind of nerdy with our food. Faro is a fabulous and far-out kind of grain. In my experience, it’s easiest to cook when it’s been presoaked for a couple…

Happy July Fourth! Today I usually rebel and cook something unexpected. If you’re feeling a bit rebellious and independent, this is my curated list for you. Photo by Shari Sirotnak on Unsplash A French Salad with salmon for an easy make-ahead get-together. No hot grilling. Bring out the rose or PBR and sip and swallow…

It’s rare today to see recipes that keep things simple, but when you do, you realize that these are some of the most satisfying of all. Trendy foodies and Instagram Influencers typically have way too many ingredients. How about a handful of ingredients, sourced from responsible growers and providers? How about preparing such a basic…

I continue this GrecoSoCo food journey with my Southern husband, Dewey, looking for ways to blend my traditional Greek cooking culture with his. This is my latest innovation.  Living in the South for over forty years, I’ve learned a few things about traditional Southern cooking. Shrimp & Grits is beautiful in its collaboration with simplicity…

Chicken Paprikash is a traditional Hungarian recipe that I ate often on a recent trip to Budapest. Served with tiny noodles, it’s comforting and delicious. I brought Paprika back with me, and developed my version of Chicken Paprikash that uses chicken wings. You can serve it with a large loaf of bread and plenty of…

Have you ever had traditional South African food? Of course, that’s a loaded question. With South Africa’s history and the different cultural influences on its cuisine, what is truly traditional? Mostly we’re looking at the Dutch influence, a cuisine that’s been informed by other cultures too. But, I suppose you could say this about the…

Most people who’ve had a dining experience in any of the Greek Chicago restaurants have also experienced the tableside flambeed Saganaki, a large slab of Greek cheese served sizzling hot and on fire. The fiery spectacle is usually extinguished with a generous squeeze of lemon juice tableside. Perhaps you’ve also heard of Shrimp Saganaki, a…

Here’s a conflicted recipe–Greek Style Broccoli Fritters. But maybe it’s pancakes? I’ll give you the recipe, and you can try it your way. What am I trying to say? The recipe is the same whichever way you lean. One of the steps is a little different. If you want fritters, you leave the broccoli a…