Southerners tend to cook with the soda that calls Georgia home almost as much as we drink it. It gives a perfect sweetness to balance the tang of buttermilk and an airiness that only comes from carbonation. The frosting is best made while this easy sheet cake is baking so it can be poured right…
One of the very few foods I don’t like is kidney beans. It’s my own fault that for years I have been left out of the all the chili camaraderie at tailgates and parties. White chili made with chicken and white beans has always been my solution. I’ve just recently started adding tomatillos. They add…
Green goddess dressing has always been one of my favorites. I normally make a double batch and use it as a dipping sauce for vegetables. The romaine lettuce can be cut into quarters an hour in advance, covered with a damp paper towel, and refrigerated until serving. Green Goddess Romaine Salad 1 small garlic clove,…
I’ve never met a person who didn’t like cornbread. And if you know of someone, this will convert them on the spot. It’s heavier than other recipes so it’s filling enough to have alongside a salad for a cold day lunch. Loaded Skillet Cornbread cup Tbsp cups can cups cup cup Preheat the oven to…
No brunch should take place without a coffee cake. Serving a warm cake in the morning often means getting up before the sun, but letting the batter chill overnight keeps the early alarm silent. Because the batter rests in the baking pan, there’s no pressure to perform a dive into the bakeware cabinet before enjoying…
I have had a love for anything with bubbles my entire adult life. If you come to my house, your chances of a sparkly drink are pretty good. Most recipes call for making bubbly cocktail by the glass and that can be time-consuming. Making a batch in a pitcher and giving yourself a small window…
Crépes tend to be off the table for morning parties because they are last minute to make. Thanks to a few extra eggs in the batter, this herb-filled version can be made ahead and easily reheated before serving. Night-Before Crépes 8 large eggs 1½ cups all-purpose flour 1¾ cups half-and-half 4 Tbsp unsalted butter, melted…
Chipotle Pimento Cheese 1 (10-ounce) extra sharp Cheddar cheese 1 (2-ounce) jar diced pimentos, drained ⅓ cup mayonnaise 1 chipotle pepper packed in adobo sauce, diced ½ tsp adobo sauce 2 tsp finely chopped fresh flat-leaf parsley ¼ tsp salt Grate the Cheddar cheese using the large holes of a box grater. Combine the cheese,…
I remember the exact moment I first tasted a mojito. I learned the delights of Cuban rum on a trip to France almost 20 years ago. One sip in a seaside café Saint-Jean- Cap Ferrat was all it took. My dear friend Virginia Willis makes a version with peaches that inspires me to do more…
Fennel brings a light and bright flavor to a grilled skirt steak. Skirt steak is packed with flavor and is super-tender after marinating. It’s a mainstay at our house. Try adding corn tortillas on the grill for impromptu tacos. Skirt Steak with Fennel Slaw STEAK ⅓ cup red wine vinegar ⅓ cup extra virgin olive…