I fell in love with shrimp and grits while living in Charleston, South Carolina, where I attended culinary school. On trips back home to Georgia, I’d bring a cooler of fresh shrimp. My grandmother Tom would stand on one side of the stove stirring the grits while I peeled the shrimp on the other side.…
When corn is at its peak, there are few things better. With just a simple dressing, a colorful and bright side dish is created. This salad can be made ahead, so it’s ideal for warm-weather parties and picnics. The light hue of white balsamic vinegar keeps the colors vibrant. Balsamic Corn Salad 1 Tbsp. extra…
No Southern candy has played a bigger role in my life than divinity. My grandmother Tom made it often, without a recipe in sight. She always added pecans, but I prefer it without nuts. I like to eat divinity without having to chew. I know now that divinity is not for the candy-making novice. You…