Recipes and Stories
September 27, 2018
As early as the mid-seventeenth century, for example, the cookery of the Virginia Tidewater had already solidified into a cuisine that was unique to the region and would be easily recognized by modern Virginians. And by the middle of the eighteenth century, the rice cuisine of the Carolina Lowcountry, the Creole cookery of New Orleans, and, many believe, the still largely undocumented cookery of Appalachia had taken on the basic form that they have today. In short, most Southerners could go back two centuries and feel right at home at the table.
That said, many of our most iconic, argument-provoking dishes are really not much older than my generation (more…)
December 19, 2017
Nowadays, unless we have friends drop by, there are just two of us here on Christmas morning: Our children and grandchildren live three states away; my parents and siblings are four hours away. And one of us is a church musician with a command performance at Christmas Day Mass. We rarely have the luxury of time and leisure for a breakfast like that.
And, to be completely honest, the last thing I want to do on Christmas morning is stand in the kitchen monitoring a grits pot, hot oven, and panful of sausage patties. (more…)
September 2, 2017
Magazines, newspapers, food web sites, and the air waves are full of helpful ideas for crowd-pleasing picnic and cookout fare, which is all very nice. But every good Southern cook already knows the real way please the crowd, and that’s to make sure that the picnic hamper contains an ample supply of three things: fried chicken, old-fashioned potato salad, and ham biscuits. (more…)
October 14, 2016
Not surprisingly, during the early part of the twentieth century, those canned pineapple rings began turning up in all kinds of “fancy” dishes (more…)
May 3, 2016
Whether you call it pilau, pilaf, perlow, paella, or jambalaya, in the end, it all amounts to the same thing.
The techniques used vary slightly from dish to dish and the type of rice may differ—a paella, for example, is made with a short-grained rice whereas a pilau is made with long-grain rice. (more…)
March 29, 2016
Sometimes, particularly after a holiday when the cook has a surplus of leftover ham, macaroni pie is studded with a cup or so of diced cooked ham. (more…)