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Recipes and Stories

30 March 2018: Fresh for Easter IV

Old-Fashioned Southern Baked Macaroni or Macaroni Pie – Photography by John Carrington

My maternal grandfather, Levis Holmes, first made his way in the world as a farmer, but I knew him as a grocer and butcher. He was also a fine cook. Though entirely self-taught, his instincts were solid.

His version of the old American standard was a fixture on our table for any holiday meal, and we’ll be having a variation of it for our Easter Dinner this Sunday. Read More 

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30 March 2018: Fresh for Easter II

Skillet Carrot Gratin is a fine side dish for either lamb or ham

While we’re on gratins, carrots just seem to go with Easter, and this goes equally well with lamb or ham (or poultry, for that matter). It can be doubled easily: If you’re making it for a crowd and don’t have a skillet big enough to do it all in one, make it in two pans or do the initial cooking in batches and transfer it to one large gratin for the final baking. Read More 

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