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.
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.
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…
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 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.…