Damon Lee Fowler

The other key ingredient in my family’s cornbread dressing is actually another kind of bread altogether: biscuits. They give the dressing body and help bind it together without having to add eggs, which can sometimes make dressing a bit heavy.

Unfortunately, few home cooks seem to make biscuits very often, which is too bad. Because once one gets the knack, they’re drop-dead easy, and serving forth a basket of delicate, piping hot biscuits never fails to impress company. They always think you’ve gone to a lot more trouble than you actually have. Read More 

It’s now time to talk about the Thanksgiving cook’s central job: the turkey and dressing. If you haven’t tried to roast a turkey in a year (or have never done it) the first thing to do is relax: a turkey roasts just like a chicken – it just takes longer. Allow plenty of time and remember that it doesn’t have to look like those magazine covers. Read More 

Today’s post is late because it’s my birthday, and is about dressing and cornbread because—it’s my birthday, and for this one day I can be personal and frank.

Whoever figured out how to recycle stale bread by seasoning it with herbs and spices, moistening it with broth, and then shoving it into a roasting fowl so that it slowly baked, basting itself in the juices from the bird while it rotated on the spit, is one of those thousands of unsung culinary giants that has been lost to history. But that the idea survives to this day is a testament to its sheer genius, and it’s a shame that they never got due credit. Read More