Macaroni with Five Cheeses
I rarely meet a macaroni and cheese I don’t like. For me, it’s a dish that makes the world a better place. With five cheeses and toasted croissants on top, comfort food doesn’t get more luxurious than this.
Rich Corn Chowder
You don’t have to drive far in any direction in South Georgia to be surrounded by cornfields. Summertime means corn is coming. When it arrives, we eat it nearly every day. I think ahead to winter and freeze as much as room allows. I’m always warmed by summer corn in a bowl on a cold…
Brussels Sprouts and Bacon Salad
Thinly slicing raw Brussels sprouts is the key to this hearty, crunchy salad. Try it as a side for a grilled steak or roasted chicken. If you have any extra dressing, it’s a good dip for just about anything. Brussels Sprouts and Bacon Salad 6 oz thick bacon, cut into ½ inch pieces (about5 slices)…
Spiced Butternut-Pumpkin Soup
Fall isn’t official at our house until a warm bowl of this soup arrives on our table. It includes all the season’s flavors: apples, sweet potatoes, pumpkins, and butternut squash. A food processor or hand blender works just as well for blending the soup. Spiced Butternut-Pumpkin Soup 2 Tbs butter 1 large sweet onion, diced…
Sweet Potato Casserole
Creamy, rich sweet potatoes are speckled with crunchy cornflakes, pecans, brown sugar, and marshmallows for the ideal Thanksgiving combination in each serving. Sweet Potato Casserole 4½ lbs sweet potatoes 1 cup granulated sugar ¼ cup milk ½ cup butter, softened 2 large eggs 1 tsp vanilla extract ¼ tsp table salt 1¼ cups corn flakes…
Vidalia Spread
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.
Fried Oyster Po’Boys
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.
Bacon Deviled Eggs
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.
Spicy Icebox Pickles
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.
Heirloom Tomato Sandwich Bites
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.