Recipes and Stories

31 March 2015: Mastering the Make-Ahead Easter Dinner I

March 31, 2015

Tags: Make-Ahead Easter, Dinner Party Planning, Classic Southern Cooking

It's not too early to set the table. Our Easter centerpiece for years has been a crystal bowl filled with alabaster eggs: They're always festive, and there's no worry that the flowers won't last or that they'll shed pollen all over the tablecloth.
If you haven’t already planned the menu, do it today. Think about things that not only stand up to being cooked ahead, but actually benefit from it.
(more…)

26 March 2015: Asparagus with Lemon-Pecan Brown Butter

March 26, 2015

Tags: Asparagus, Pecans, Lemons, Lemon-Pecan Brown Butter, Classic Southern Cooking, Essentials of Southern Cooking

The text you type here will appear directly below the image
Fresh-cut asparagus is spring’s best compensations for hay fever.

Flowers are lovely and all very well, but they satisfy only two of our senses. Asparagus gets all five—even sound, if it’s not overcooked. And when it’s freshly cut (that is, only minutes from the bed), it needs absolutely nothing, not even butter. Strong flavors like ham, leeks, garlic, and even lemon can be paired with it only with care and restraint. (more…)

19 March 2015: Strawberry Soup

March 19, 2015

Tags: Strawberries, Strawberry Soup, Classic American Cooking, Classic Southern Cooking, Fruit Soup

Chilled Strawberry Soup with Orange and just a touch of whipped cream for garnish
Now that strawberries are in season again, we’re constantly making use of them in the dessert bowl at the end the meal. But while they turn up all through the season in our cereal, salad, and snack bowls, we don’t often think of beginning the meal with them.

And yet, a cool, refreshing strawberry soup is a lovely and novel way to tease palates at the beginning of dinner, luncheon, or even brunch. (more…)