Recipes and Stories

29 May 2015: Smothered Pork Chops at The Dixie

May 29, 2015

Tags: The Dixie Restaurant Petersburg VA, Classic Southern Cooking, Smothered Pork Chops, Meat-and-Three Diners

The Dixie’s Smothered Pork Chops, with sides of spoonbread and slow-cooked string beans.
29 May 2015: Smothered Pork Chops at The Dixie

When we’re visiting family in Petersburg, Virginia, we always pay at least one visit to the Dixie Restaurant on Sycamore Street. Known to locals simply as The Dixie, it’s been around since the 1940s. Though over the course of those years this family-owned institution has known several incarnations, today it has returned to its roots as an old-fashioned neighborhood diner. (more…)

21 May 2015: Mama’s Hushpuppies

May 21, 2015

Tags: Hushpuppies, Classic Southern Cooking, New Southern Baking, King's Barbecue

Hushpuppies at King's Barbecue in Petersburg, Virginia: not as light and delicate as my mother's, but does anything measure up to a Southerner's memories of Mama's cooking?
You know you’re south of the Mason Dixon line when there are hushpuppies in the bread basket—even when that basket is on the table of a barbecue joint.

Not that hushpuppies are common fare in barbecue joints: These addictive little morsels of fried cornbread are more usually paired with fried fish. But at King’s Barbecue in Petersburg, Virginia, hushpuppies are served right along with the biscuits. (more…)

8 May 2015: The Glory of Pan Gravy II – Pan Gravy for Pan-Fried or Sautéed Meat and Poultry

May 8, 2015

Tags: Pan Gravy, Classic Southern Cooking, Classic French Cooking, Classical Southern Cooking

Pan-fried Quail with Onion Pan Gravy as photographed by the great John Carrington for The Savannah Cookbook
When “la nouvelle cuisine” swept the culinary world in the latter part of the last century, roux-thickened pan gravy got shoved aside for sauces whose body was derived from reductions, purees, and butter liaisons. (They were really, by the way, nothing more than “la cuisine ancienne” rediscovered, but never mind.)

There was nothing wrong with those sauces—when we have the time to properly execute them and can serve them immediately, but there’s also nothing wrong with well-made pan gravy, especially for home cooks. (more…)

6 May 2015: The Glory of Pan Gravy, Part I

May 6, 2015

Tags: Pan Gravy, Cream Gravy, Classic Southern Cooking, Classical Southern Cooking, Classic French Cooking

Cream Pan Gravy, the quintessential accompaniment for Southern fried chicken. Photography by John Carrington Photography.
The acquisition of a handsome antique gravy ladle has made my mind wander to one of the world’s oldest and greatest culinary inventions: pan gravy.

One of the most under-appreciated elements of any cuisine, but of Southern cooking especially, when well-made and carefully seasoned, pan gravy is also the best sauce imaginable. Rich with the browned essence of the food it will accompany, it enhances without smothering, and can partly redeem indifferent or accidentally over-done food. (more…)

5 May 2015: A Fool for Strawberries

May 5, 2015

Tags: Strawberries, Strawberry Fool, Fruit Fool, Classic Southern Cooking, English Cooking

A fruit fool is a simple but luscious way to take advantage of the season's berries
5 May 2015: A Fool for Strawberries

Strawberries, that fragrant, luscious herald of springtime, have always figured prominently on Southern tables—and earlier in the year than for most of the rest of the country. But by May, the season in Florida, which produces most of the country’s early fruit, is over, and while it will linger a few weeks longer in Northern Georgia, Carolina, and Virginia, it’s beginning to wind down across the South. (more…)