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Recipes and Stories

30 July 2013: A Bowlful of Cherries and Cherry Pie

Bourbon Cherry Pie, from Essentials of Southern Cooking (fall 2013)

Cherries have been at their peak over the last couple of weeks and, this year, have been unusually sweet and juicy. Luckily, when they’re seasonal and at their best, their cost per pound is correspondingly at its lowest. And since they’re a favorite summer fruit in our house, there has almost always been a bowl of them on our kitchen table, ready for grabbing by the handful. Read More 

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17 July 2013: Suffering Succotash

Classic Succotash with fresh butterbeans, corn, tomatoes, and herbs
Succotash is a true American classic and arguably one of the greatest vegetable dishes in all of American cookery. Though what we know by the name today mostly likely bears very little resemblance to the original, this mélange of corn and beans originated in Pre-Colombian America, and still carries its Native American name.

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16 July 2013: Pasta with Chicken Livers and Mushrooms

Pasta with Sautéed Chicken Livers, Mushrooms, and Scallions
Two of my favorite luxury indulgences in cooler weather are chicken livers and mushrooms sautéed in copious quantities of butter. And when the two things are brought together in the same pan, why, it’s downright magical.

Unhappily, I’m the only person in my household who thinks of livers and mushrooms as a luxury—much less an indulgence— Read More 
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6 July 2013 French Potato Salad

Classic French Potato Salad
The perfect accompaniment for any grilled meat, poultry, or fish, an indispensable component of classic Salade Niçoise, and almost as simple to make as a tossed salad with oil and vinegar dressing, this French version of potato salad is one of the great dishes of French home cooking. It’s also one of the greatest of all summer salads. Read More 
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1 July 2013: Shrimp and Rice

Shrimp Pilau with Tomatoes is a Lowcountry summer classic. Photography by John Carrington
One of the great defining rice dishes of Carolina and Georgia Lowcountry cookery is the pilau, (pronounced PIH-low—or, at times, PER-low, PER-loo, or per-LOO). Descended from the rice-based cuisines of West Africa, from whence the Lowcountry’s rice culture and most of its rice-growing slaves had come, a pilau is less a recipe than a technique. Read More 
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