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Recipes and Stories

31 March 2014: More Spring Carrots

Butter-Braised Whole Spring Rainbow Carrots

Most of the nineteenth century cookbook authors treated all root vegetables the same way: scrubbed them well, trimmed, and sometimes “scraped them nicely” (that is, peeled them), boiled them in abundant salted water, and then dressed them with salt and butter. So long as the roots are not overcooked, it’s still a fine way to cook them. Read More 

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29 March 2014: Spring Carrot Soup

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Here on the coastal plain of Georgia, spring carrots have been turning up at the farmers’ market for a couple of months, but it is now that they’re really hitting their prime. Friend Relinda Walker, the proprietress of Walker Farms, grows both the usual orange and colorful rainbow varieties of sweet young carrots. Laid out with their bright, fresh greens still attached, they’re as beautiful to look at as any bouquet of flowers you can imagine. Read More 

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4 March 2014: Feeding Body and Soul—the Introspective Cooking of Lent

Baked Fish with Potatoes and Onions, an old Southern dish that bears striking resemblance to the cooking of Liguria, is just the thing to begin a Lenten discipline in your kitchen. Photograph by John Carrington Photography
Mae West, the sultry comic who made a career of poking fun at the straight-laced mores of her day, once approached a priest with her signature line, “So, Father, why don’cha come up sometime—and see me?” Thinking to get the better of her, he quipped, “Miss West, I’d love to, but it’s Lent.” Giving him a sidewise glance, she murmured, “oh, yeah? Well, when ya get it back, come on up!” Read More 
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