If you are of a certain age, you remember it simmering for hours on the back of the stove, thick with tomatoes, redolent of garlic, oregano, and sometimes an adventurous splash of wine, filling the house with its rich aroma. It came to the table ladled thickly over a bed of fat, slightly overcooked spaghetti, dusted generously with grated cheese that came straight from a green can. Read More
Recipes and Stories
25 August 2012: Annabella Hill’s Grilled Pork Tenderloin Medallions
While working on a story for a Labor Day backyard party, I kept coming across articles that were reaching (or should we say, stretching) for something new and different—and with very little real success. What they generally ended up with was the same old things with a different sauce slathered onto it.
Forgive me for sounding irritable, but it can’t be helped: I sound irritated because I am. The title alone was enough to annoy, but the recipes themselves—well! Read More
When the weather turns lethally hot in August, it will surprise no one who has ever been near Savannah to learn that a popular local prescription for relief is both old fashioned and alcoholic: the champagne cocktail. Though the popularity of these concoctions peaked in the 1940s and 50s, their roots go back at least to the late eighteenth century, when champagne punches were popularized by the likes of England’s Prince Regent George IV. Read More
I submit this in response to the persistent myth that Southerners historically had no subtlety with the vegetable pot: it comes from a late nineteenth century Savannah manuscript. Read More