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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
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Oily Vegetables & Devilled Eggs
Gotcha! Curious, aren’t you? What a ridiculous title for a blog post and what a strange combination! But, read on. It’s not as strange as you’re thinking. Traditional Greek and Traditional Southern Combo Brunch You may have read a couple of earlier posts that reference my GrecoSoCo recipes. Greek Southern Cooking is GrecoSoCo, my spin
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Greek Chinese Food for Breakfast
I suppose, officially, this might be called fusion cuisine, but I’m just using up vegetables that may expire soon and making breakfast. What am I talking about? Read on. I am not Chinese, so I don’t pretend that I’m an authority. According to my Chinese friend, Sunny, the regional cuisine of her native country varies
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Eating and Drinking in Greece
In 2018 Dewey and I traveled to Greece. No matter where we went, we’d always stumble upon a restaurant with outdoor seating. We would always order a grilled fish finished with what my family calls Greek Gold. It’s a mix of good olive oil and lemon juice, often with dried oregano stirred in. The
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My Antonia…and a Chicken
Unless you’ve read the Willa Cather novel “My Antonia,” you won’t giggle at my title. Why should you giggle? Because my sister, Antonia, I have often referred to as My Antonia. And because this post is all about one of the recipes that she developed–Roasted Chicken With Fennel and Sweet Potatoes. One of my favorite
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Orange Cake
Citrus is king when it comes to cakes that are moist, pleasantly fragrant and refreshing. This type of cake is GLUTEN-FREE and LOW-CARB and DAIRY-FREE and EASY to prepare and so DELICIOUS. And you only need a small piece. I serve it dusted with powdered sugar and sliced strawberries. Sometimes I add a generous dollop
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Preservation of a Summer Tradition
I have a beautiful story about two beautiful souls, Wilson and Pansy Hayes. It’s too long to share here, but I can tell you that they were old-fashioned foodies, the kind of people who grew and raised almost everything they ate. They had a healthy and deep respect for the land and its creatures, and
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Summertime Stewing the Greek Way
The traditional Greek kitchen is farm-to-table, it’s clean eating, it’s sustainable and it’s unbelievably delicious using very few ingredients and the most basic of cooking methods. It’s amazing! I love it! But it also confuses me. What I mean is that these few cooking methods have more descriptive names than the actual methods. An example–stews.
Despidoodle
the digital alias of Despina Panagakos Yeargin
