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Recipes and Stories

27 March 2018: Shrimp Bonnie

Shrimp Bonnie is equally good served over hoecakes or pasta or even a bed of hot grits.

One of the real joys of teaching is the sharing. It’s more than just showing someone the basics of cooking, but also sharing the subtleties that make a cook into a good one, trading culinary secrets with other teachers and students, and revisiting memories of the people who’ve shaped me into the cook I’ve become.

Unhappily, it’s been a year since my last class. So, a recent class for a group of feisty Southern ladies who gather under the singularly appropriate appellation “Southern Comfort” marked a welcome return of the sharing, trading secrets, and revisiting of memories.

The best memories it brought to fore were of my lovely friend Bonnie Gaster, the fabulous cook who helped me create the appetizer that opened the class. Read More 

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25 September 2015: Bonnie Gaster’s Perfect Fried Oysters

Bonnie's Perfect Fried Oysters

Whenever I get the chance to spend time in good friend Bonnie Gaster’s Tybee Island kitchen (which isn’t often enough) I know that whatever we do will be a lot of fun and the results will taste fabulous. She’s a fabulous cook who does it with the kind of abandon that Julia Child admired and a keen natural palate that always keeps that abandon in good order. Read More 

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30 August 2014: Seafood Cocktails

A Timeless summer classic: Tybee Shrimp and Crab Cocktail

Labor Day weekend is traditionally summer’s last hurrah for most Americans, even though the season won’t officially end until the autumnal equinox later in September, and, in the Deep South, won’t be effectively over until well into October. But never mind about the calendar and heat index: Summer’s waning, whether actual or merely symbolic, is as good an excuse as any for one more outdoor party. Read More 

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