You don’t really need a recipe for the ‘classic’ pimento cheese, do you? All it is, really, is grated cheddar, a jar of drained (diced) pimentos, maybe a scant Tablespoon of finely minced onion and a dash of worcestershire, and enough mayo to bind everything together. Some people, at this point, also blend it together [...]
I was rummaging around the freezer the other day when I found a tupperware from last year labeled “Pesto 10-28.” I used the pesto in a batch of bagels (that I just now realized I never posted a recipe for, since apparently I am a lazy idiot).
Anyway, it got me thinking about last year’s first [...]
In the back of my refrigerator there is a glass jar. Originally this jar held a fancy mustard but now it’s filled with bacon fat, layered like strata in a canyon, the bottom of each layer dark with motes of burnt meat. It is, in its own way, a geologic history of our kitchen—at the [...]
I’ll be honest: when I first became a vegetarian, I missed meat.
Hamburgers, pork chops, steaks and bacon I could do without.
What I missed the most were Salt Works hotdogs and sausage.
And most especially, this soup.
Usually most recipes can be easily adapted to be vegetarian without any major loss of, shall we say, recipe integrity. Collard [...]
For the longest time, I didn’t know there was such a thing as baked macaroni and cheese. Macaroni and cheese came in a box, the cheese was powdered, the end. Homestyle mac-n-cheese was a mysterious and elusive thing, showing up occasionally at church potlucks.
[Let me go off on a tangent here and share with you [...]
Look, I know buttermilk is sort of having a ‘foodie moment’ right now, that it might be the pork belly of 2012. There are these buttermilk shakes; the blueberry buttermilk shakes on special at Duck Fat; buttermilk banana bread; a new cookbook devoted entirely to buttermilk; and, of course, buttermilk biscuits which are no passing [...]
Technically, it’s not yet summer.
But in North Carolina and other points southward that’s just a calendar quirk, a mere technicality.
The cicadas are out, the daylilies blooming, the zucchinis inching longer by the minute.
And mid-afternoons are a sweat-swooning, heat-blistering, skin-burning event.
There is only one remedy for these types of Southern summer afternoons: iced tea.
Let me stop you right there and go ahead and answer the question you were about to ask:
Yes, you are going to want to make these.
Yes, it is worth it, even if you have to buy your raspberries at the (gasp!) grocery store.
They are ridiculously easy to make and require only two ingredients, one of [...]
If you are from the South, then you will know that any church potluck worth its salt is going to have deviled eggs.
If you are truly a southern cook, you may even have a platter with small divots in it specifically for serving deviled eggs. In which case you will know that deviled eggs contain [...]
Hey, you! Yes, you.
Do you wanna know a secret? One of the secrets to delicious southern cooking?
Okay, lean in close and I’ll tell you.
The secret is…
Alright, maybe you shouldn’t have leaned in that close.
Now please try not to gag as you imagine obese SAM’s Club patrons filling their carts with gallon vats of Hellman’s.
I am [...]