I grew up in Vidalia country and enjoy the famous sweet onions in nearly everything. I still get excited to see the first green tops peeping through the sandy soil, a hint of the coming onion season. This ultra-rich dip, served warm, is always a part of my menu when friends visit.
Serve these big sandwiches for a filling lunch or casual supper. If oysters aren’t on hand, these are just as good with fried shrimp.
I’ve adored deviled eggs for as long as I can remember. We never had a Sunday lunch at my grandmother Tom’s without her cut-glass egg platter on the table. Set the kitchen timer for perfectly cooked eggs.
Icebox refers to pickles that stay in the refrigerator, instead of those that are canned and ready for months of storage in your pantry. These pickles are fresh and crisp, all while being very easy to make. For the thinnest slices of cucumbers, try using a mandoline.
Baby showers, garden clubs, and summer parties just got better with these little, bitty open-faced tomato sandwiches. If possible, use different colors of heirloom tomatoes to really make them showstopping. Don’t let the tomato and bread scraps go to waste. Make a summer panzanella.
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.…
This rich frozen lemon pie is made in a rectangular baking dish, making it easy to cut into squares. It has a thick and wonderful graham cracker crust. Lining the dish with foil makes for super-easy cutting.
Heirloom tomatoes are grown from seeds that have been saved from year to year. Their flavor is worlds away from the sort typically found in the produce department.
Supposedly the first ruler of Brazil often requested this peasant fried chicken dish, frango á passarinho, instead of the royal dishes he was usually offered. Walk into a bar in Brazil for happy hour and the menu will likely include a version of frango á passarinho, still popular today. It is time-consuming to cut a…
Blackberries, mint, and bourbon make this the Triple Crown of juleps. It’s a sweet, refreshing cocktail that’s powerful yet approachable. The muddled mint and fruit nestle comfortably under the ice for added flavor and color.