Tomato soup is not tomato soup when it’s made with canned tomatoes. Using fresh, ripe tomatoes doesn’t have to mean a long time at the stove. Skipping the peeling and seeding is one way to save a large amount of prep time. The soup is pureed before serving, so all the nutrition of the peel…
Adding sugar to cornbread may be a big debate, but not when the sweetness comes from a sweet potato. Thanks to a little pumpkin pie spice, a pat of butter is all it needs. Sweet Potato Cornbread 2 cups self-rising white cornmeal mix 3 TBSP sugar ¼ tsp pumpkin pie spice 5 large eggs 2…
A little something salty always adds to the cocktail hour and nearly everyone loves olives. I keep these in my fridge just about all the time so they are ready when an unexpected guest drops in. Look for good quality olives on the pickle aisle or choose your own blend at the olive bar. You…
Cocktail hour always needs a little bite of something cheesy and crispy. Gorgonzola, black pepper, and a pinch of cayenne pepper make for a fun twist on a classic Southern cheese straw. Make the dough the day before and bake them the morning of the party. Two-Pepper Blue Cheese Wafers ½ cup unsalted butter,…
This hearty meatloaf is laced with caramelized onions and gooey mozzarella cheese. Lean ground beef labeled 93/7 works best in this recipe, helping the loaf hold together for slicing. If you have any slices left over, save them for Open-Faced Meatloaf Sandwiches. Stuffed Meatloaf 2 TBSP extra virgin olive oil 1 small white onion, diced…
For me, the highlight of Thanksgiving is sitting down to a perfectly roasted turkey and my grandmother Tom’s dressing. At other times of year, I like to make an all-in-one chicken version for a comforting supper. The cornbread recipe makes a little more than you’ll need for the dressing. For a cook’s snack, slather the…
One of the best hostesses I’ve ever known was our next-door neighbor while I was growing up. Becky Rawlins seemed to be able to host a handful of friends or a few dozen guests without batting an eye. She did flowers, cooked like a pro, and was even known to keep her house scented to…
Replacing some of the mayonnaise with sour cream in this potato salad lends a slightly tangy taste and feels lighter than the traditional versions. I like to use red potatoes because the color of the skin makes the prettiest salad. Make the entire salad ahead of time and chill until serving.
I learned the art of easy cobblers (among other things) from Nathalie Dupree. It’s my go to dessert for summer parties.
Putting together a successful charcuterie and cheese platter takes minimal effort with splendid results. The key is not stressing about exactly what you choose to showcase. No matter what I’ve ever served in a selection, I’ve never heard a complaint. serving per person: 3 slices of meat and 2 ounces of cheese For the charcuterie,…