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Independence Day FO(U)RTHright Recipes
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
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Beauty in Simplicity
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
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GrecoSoCo Briam & Grits
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
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Chicken Wings Paprikash
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
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Bobotie–Traditional South African Casserole
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
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Greek Saganaki…Sort Of
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
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Fritters or Pancakes?
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
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Everything Purple Farro-Lentil Salad
Today’s recipe is loaded with ANTHOCYANINS and POLYPHENOLS. Got that? Phew! Big names, but with big nutritional benefits and great flavor. What’s not to love? I want to eat this right now! Not all of it, but a lot! The purple in my salad comes from ingredients with anthocyanins, the component in blueberries that you’re
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What the Freekeh!!!
I know. A bit corny, but delicious. Have you tried freekeh, the newer grain that beats all other grains (including quinoa) for the lowest glycemic level? If you don’t have Celiac Disease or find that you’re sensitive to wheat, this may just become your new best friend in the kitchen. Recipe, please? Freekeh is scary
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BOWL-ing
Yes, bowling, but as in eating from a bowl. Caution! This is partially a rant. I promise good cooking guidance and a recipe, but I have had it with food trends, fads, foodie catchphrases and marketing gimmicks. My Freekeh Fiber Bowl Rant-worthy! I’m so–SO–over this plant-based concept. Good heavens! We eat meat, seafood, fruits, vegetables
Despidoodle
the digital alias of Despina Panagakos Yeargin
