This hearty dish, which is a great way to reinvigorate leftover Foster Family’s Pot Roast with Herb-Roasted Vegetables, is inspired by Southern dishes featuring “low” cuts of meat. With savory layers of potato, roast, and poached eggs finished with the cool heat of the Horseradish-Mustard Vinaigrette and brightened with fresh greens, this crowd-pleaser makes for [...]

Often when I don’t have time for breakfast but feel I need to eat something, I make a smoothie. Smoothies are satisfying enough to tide you over until lunch, and you can whip one up in less than five minutes with whatever fruit you have on hand. This is one of my favorites. Photo to [...]

This recipe is the perfect dish for a Southern potluck brunch, or can bring a little South to any brunch! It’s comforting, creamy, filling, and the pimiento cheese adds the perfect amount of sharpness to the grits. Serves 10-12 2 cups heavy cream 2 cups water 4 cups yellow grits 3 cups corn, cut off [...]

Spoon bread is a cross between grits and corn bread, with a lovely dense pudding-like texture. I never need an excuse to bring sweet potatoes into the mix–I add them to just about everything. In this case, they reinforce the silky texture while adding color and sweetness. For perfect consistency, gently fold in egg whites, leaving visible swirls.

Oven-caramelized squash and tangy blue cheese make this creamy side hearty enough to double as a vegetarian entrée. It makes an excellent weeknight supper crumbled with crispy bacon or prosciutto and served with a simple green salad and a glass of crisp, sweet Sauternes or creamy Chardonnay. 1 small butternut squash, peeled, seed and chopped [...]

I give the method for baking a sweet potato in this recipe, but the truth is that leftover sweet potatoes, like Orange-Maple Roasted Sweet Potatoes, are invariably what inspire me to make these. In a perfect world, I eat them warm topped with maple Sweetened Butter.

Laura Cyr, who’s known as the “Casserole Queen” at Foster’s Market, created this. She gave me this recipe, but admits that she never sticks to it. Depending on what she finds when she arrives at the Market in the morning, she might use day-old bread, or stale or broken pound cake, scones, or biscuits. Serves [...]

We make these elegant little pies often at the Market. There’s no crust involved; the prosciutto forms the outside of the pie. Customers love them to eat on the run because they’re easy to eat out of hand. For the same reason, they’re great to serve for a weekend brunch or picnic.

We make these around Easter every year, and they’re very popular. The citrus and dried fruits make these hot cross buns more flavorful than traditional buns. We use basic Granny Foster’s Refrigerator Roll dough, which can be made in advance. Our hot cross buns are great for breakfast or tea.

This is actually a variation on my mother’s bread pudding. My mother, Say, adds much more butter and bourbon than we do at the Market, but our version is just as delicious