Recipes and Stories

14 April 2015: Braised Artichokes with Onions

April 14, 2015

Tags: Artichokes, Burr Artichokes, Classical Southern Cooking, Beans Greens and Sweet Georgia Peaches, Classic Creole Cooking, Classic Southern Cooking

Braised Artichokes à la Creole
If most people were asked to make a list of typically Southern vegetables, artichokes would probably not even come to mind, let alone make it to the list. And yet, they’ve been growing in the South at least since the beginning of the eighteenth century, and recipes for them were given in a very off-hand way in all the early cookbooks from Mary Randolph through to Annabella Hill. Even Mrs. Dull included a recipe, with detailed directions for eating them, in her definitive 1928 book. (more…)

27 May 2014: The Art of Balance

May 27, 2014

Tags: Marcella Hazan, Culinary Balance, Classic French Cooking, Classic Creole Cooking, Butter Braising

Butter-Braised Spring Vegetables, an exercise in judicious balance
Marcella Hazan’s husband, Victor, recently reminded us that his late wife liked to say, “If I could persuade someone to cook for six months without a single herb or spice, I’d have a chance to make a cook out of her.” (more…)