It’s getting closer to one of our favorite U.S. holidays, Halloween! In honor of this favorite and to offer you something pleasantly scary to eat, …

the digital alias of Despina Panagakos Yeargin
It’s getting closer to one of our favorite U.S. holidays, Halloween! In honor of this favorite and to offer you something pleasantly scary to eat, …
Giardiniera, beet salad, roasted peppers and caponata to shareat Quartino Ristorante Food and family. It’s no coincidence that they’re both comforting. I live several states …
Fish Fry good eats at Mars Resort Supper Club Yes, folks, we found Mars. Mars Resort in Wisconsin, that is. The Mars Supper Club in …
Want now? Click for the recipe. Friends Mike and Jennifer Sonntag introduced me to Muhammara sauce as a dip several years ago. Since then, I’ve …
My husband, Dewey, and I love custard as a pie, crustless in a ramekin, just with vanilla, also with a bit of lemon zest and …
Condiment or salad? At our house, we say salad, but we serve it in small bowls. What you call it and how you serve it …
NOT A TYPO. I wanted to make my mark with a salad dressing, so I took inspiration from the justly famous Green Goddess dressing and …
Asparagus. Goat cheese. Pine nuts. Strange bedfellows, or (as in this recipe) strange saladfellows! Indeed, but also quite delicious! Sometimes, the greatest challenge in developing …
Clafoutis. Catchy name or confounding? Well, if you’re French, it just rolls off the tongue, but if you’re the rest of us, it kind of …
SPUNKY: Creamy, crunchy, sharp, assertive. What makes a spunky? It’s the clean and interesting flavors. Not hot or spicy. Spunky! It’s the assertiveness of …