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Recipes and Stories

10 June 2019: Crab Au Gratin

Lowcountry Crab Au Gratin, my first taste of the grand cuisine of Old Savannah, the place I have called home for four decades.

This week marks the beginning of my fortieth year in Savannah, Georgia's oldest city and its colonial capitol. Four decades of changed professions, loves lost and loves found, and learning to live with and cook in eight different kitchens. I never imagined that nearly two thirds of my life was destined to pass here.

 

I also never imagined crowning those four decades with moving. Twice. In two different directions—and within the space of not quite two months.

 

I cannot recommend it. Read More 

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29 June 2017: Classic Crab Salad

Classic Crab Salad Served the the back shells. Photographed by John Carrington Photography

While lingering with friends at our table after dinner recently, the discussion turned (as it often does here in the South) to food. And as we began to share some Lowcountry specialties with a member of the party who’d recently moved to the South from New England, I was given a sharp reminder of how singular our experiences with food can be. Read More 

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1 November 2016: Broiled Oysters

Broiled Oysters, Savannah Style, with Bacon and Green Onions

You’d not think so if you were in Savannah today, where temperatures climbed into the eighties, but we’re now into the traditional oyster season, the “cold weather” months (or, around here, just the months with an R in them).

That season’s not as strenuously observed these days, since refrigeration has made it possible to safely harvest, store, and ship oysters in warmer weather. But Savannahians tend to wait for it anyway, since oysters (especially our local cluster variety) tend to be flabby and murky-tasting while spawning, which happens mostly during the summer months, when the waters in which they live are warm. Read More 

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