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…
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.
Oysters beds dot the coast of much of the South. Oysters are a big business and an even greater delicacy. Some people slurp them down raw, others cook them to perfection. You’ll need an oyster knife and an old kitchen towel or glove ready for prying open the shells. Dressed-Up Oysters 6 ounces bacon, chopped…
Milanesa is a style of breading and cooking meat that is sometimes called the unofficial dish of Argentina. Often made with steak, Milanesa can also be made with chicken by pounding breast meat, frying it in a skillet, and topping it with a spicy tomato or chimichurri sauce. This recipe is great for beginner fryers.…
At the rate okra grows, it’s best to have a plan for all the extra pods, like pickling. You’ll be glad you did months later when you have a tangy and slightly spicy addition to a bloody Mary or pimiento cheese sandwich. Pickled Okra 2½ lbs small fresh okra 7 small fresh green or red…
The best of breakfast comes together here in a big cast-iron skillet. It’s lovely enough to take straight from the oven to the table, even for company. Starting out the day this way sets a pretty high standard for lunch and supper. Preheating the skillet helps the biscuit crumbs stay crisp. Breakfast in a Skillet…
Many Southerners remember this cake from childhood, but it’s rarely found on tables today. There is no cheese in the recipe and it’s not even distantly related to a cheesecake. This heirloom is simply white cake iced with lemon curd. Published lemon cheese recipes are scarce in all formats. Even an online search turns up…
This recipe gives you triple insurance against the dreaded dry bird: You brine the turkey, rub butter under and over its skin, and lay bacon on top. Choose a fresh turkey—and read the label to make sure it hasn’t been injected with a saline or flavor solution—to ensure a juicy and perfectly seasoned holiday centerpiece.…
When corn is at its peak, there are few things better. With just a simple dressing, a colorful and bright side dish is created. This salad can be made ahead, so it’s ideal for warm-weather parties and picnics. The light hue of white balsamic vinegar keeps the colors vibrant. Balsamic Corn Salad 1 Tbsp. extra…
No Southern candy has played a bigger role in my life than divinity. My grandmother Tom made it often, without a recipe in sight. She always added pecans, but I prefer it without nuts. I like to eat divinity without having to chew. I know now that divinity is not for the candy-making novice. You…