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.
One-bite appetizers allow people to mingle freely and nibble and are ideally passed at parties as guests are just arriving. Dainty yet satisfying, these are easy to eat and beautiful on a serving platter. The cheese should be sliced to fit neatly on top of the apricots. When herbs are starting to flower in the…
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.
While living in Birmingham, Alabama, I had my first and eye-opening taste of white barbecue sauce. To first see a barbecue sauce that’s on the opposite end of the color spectrum from the typical red varieties is intriguing. Its tart, peppery creaminess is simply wonderful. Common throughout North Alabama, the tangy pale sauce is at…
Having a friend who knows where to get the best field peas is a blessing. Brooke Stortz is a friend of mine who also grew up in a small town and had a grandmother who taught her the value of cooking. She lets me know when lady peas are arriving in town and helps me…
You can make this classic comfort food in one large baking dish, but putting it in miniature skillets raises it to a level fit for company. Either way, make sure the filling is hot and the pastry is cold when it goes in the oven.
Lazy Saturday mornings can still be relaxed when homemade pancakes are in the works. Making the batter up to 4 days in advance and storing in the refrigerator lets the alarm clock stay on snooze. The compote can be made up to 2 days ahead too and chilled, covered, and reheated just before serving.