Blackberry Mint Julep
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.
Cornmeal-Crusted Chicken with White Barbecue Sauce
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…
Lady Pea Summer Salad
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…
Puffed Chicken Pot Pie
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.
Ginger-Pecan Pancakes with Raisin Pear Compote
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.
Pineapple Chicken with Pineapple Salsa
This tropically inspired dish elicits remarks rarely heard about fried chicken; for example, I’ve heard it called “refreshing,” “light,” and “delightful.” Brining the chicken in pineapple juice delivers a surprising burst of sweetness with each bite. It’s one of my favorite recipes in this book.
Herbed Buttermilk Biscuits
I grew up eating biscuits several times a week. My grandmothers, Tom and Sa, made very different biscuits, each sort divine in its own right. Thanks to Tom, I learned to appreciate the taste of raw biscuit dough as a child, and I still snack on the last little bit of dough scraps. I think…
Georgia Shrimp and Radish Salad
Shopping for radishes at the farmers’ market can bring you a choice selection nearly as endless as the colors of Easter eggs. Using two different radish varieties automatically gives this salad a vibrancy of textures, colors, and flavors.
Korean-Style Fried Chicken with Gochujang Sauce
Korean fried chicken is shaken midfry to remove crispy bits and pieces that Americans treasure on their fried birds. The result is a thin but beautifully brittle coating. A frying basket (think fast-food French fries) makes the shaking process easier, but a wire mesh colander is a good substitute. Gochujang is a fermented Korean chile…
Lemony Green Bean Pasta Salad
Arugula and pistachios are right at home with this cheerful pasta plate. Lemon and shallots marry for a bright taste ideal for a luncheon or light supper.