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Recipes and Stories

26 May 2012: Fried Squash Blossoms

Mama's Fried Squash Blossoms

One of the great delicacies of the garden in late spring and early summer are edible blossoms, picked early in the morning and mixed into salads, minced and folded into compound butters, or, perhaps best of all, dipped in batter and fried.

Here in Savannah and over in Italy, one of the best of these blooms is, pardon the expression, presently in full flower: the butter-yellow blooms of summer squash  Read More 

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25 May 2012 Lavender Ice Cream

Lavender Ice Cream, a Provençal delicacy for celebrating the season, photographed by John Carrington
Never mind that the summer solstice, the official calendar beginning of summer, is still almost a month away: for Americans, Memorial Day Weekend is the real beginning of the season. White bucks, seersucker, white muslin, and straw hats all come out of storage, along with the charcoal grills, wicker picnic baskets, and ice cream churns. Of them all, the latter may be the most welcome sign of summer.  Read More 
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21 May 2012: Blueberry Crumble

An Old-Fashioned Blueberry Crumble, photographed by Timothy Hall

Here in Southeast Georgia, the early blueberries from Florida and the southernmost end of our state are already coming to the market. Though blueberries are one of my favorite fruits, I can usually resist the earliest ones: picked a bit unripe and shipped in from South America or even South Florida, they’re almost always a disappointment. Read More 

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4 May 2012: The Perfect Julep

The perfect Mint Julep, photographed by John Carrington, From Classical Southern Cooking

With Derby Day upon us, it seems appropriate to revisit one of the South’s most venerable and, in some ways, notorious drinks—the Mint Julep.

It is popularly supposed to have originated in Kentucky, where true bourbon is made, and perhaps the classic version was—Lord knows, it ought to have been, since tomorrow at Derby time mint juleps will be flowing across Kentucky like rainwater after a spring thunderstorm. Read More 

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