Recipes and Stories

23 June 2017: Seafood Stuffed Tomatoes

June 22, 2017

Tags: Classic Southern Cooking, Savannah Cooking, Savannah, Classic Lowcountry Cooking, Stuffed Vegetables, Stuffed Tomatoes, Tomatoes, Shrimp, Crab, Historical Cooking

Seafood-Stuffed Tomatoes, Photographed by John Carrington Photography
One of the many things that Southern cooks share with Italians, especially those along the Ligurian coast that’s known as the Italian Riviera, is a love for filling hollowed-out vegetables with a blend of their chopped pulp, stale bread crumbs, herbs and seasonings, and often some kind of chopped meat, poultry, or seafood.

Here in the Carolina and Georgia Lowcountry, stuffed vegetables have long been a beloved part of our summer tables. Recipes for them date back well into the nineteenth century. (more…)

8 June 2017: Summer in a Bowl

June 8, 2017

Tags: Classic Southern Cooking, Classic Italian Cooking, Genovese Cooking, Ilda, Fruit Salad

Macedonia di Frutta all' Ilda, a lovely blend of summer fruit enhanced with Maraschino liqueur and a splash of rum.
One of the great compensations for (and means of relief from) summer’s heat is a fresh mixed fruit salad. It’s also one of the most versatile dishes of the season. Call it “cocktail” and open the meal with it; call it “salad” and serve it as the meal’s side dish or even centerpiece (all on its own or blended with cold seafood, poultry, or meat); call it “Macedonia,” “fruit cup,” or “compote” and it brings the meal to a delightful close.

Whatever we call it, and however we serve it, a fragrant bowl of well-mixed and chilled fruit is perfect warm-weather fare: it stimulates, satiates, and cools as nothing else can. It brings a ray of sunshine to a rainy day and soothing coolness to days when the sun’s rays become relentless. (more…)