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. SERVES 4 TO 6 1 small butternut squash, […]
Fried green tomatoes are one of those Southern classics that inspire fanatical devotion. For good reason: green tomatoes have a lovely tart flavor that mellows and warms in the heat of the frying pan, and, because they are so firm, they keep their shape and texture even after they’re cooked. They are most often eaten […]
I’ve shared recipes for fried green tomatoes before, but each time I’ve tried to gussy them up by adding herbs or layering them with other ingredients. I like those dishes, of course, but the fact is there is something wonderful about making fried green tomatoes the way my mother and grandmother made them- that is, […]
The contrasting flavors, textures, and colors make this vibrant summertime dish a feast for the eyes as well as the mouth. It is tops served with a fried egg for breakfast, and you can turn it into a filling lunch or dinner by scattering the cakes with grilled shrimp or chicken breast. MAKES ABOUT 1 […]
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 […]
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 1 1/2 cups yellow grits 3 cups corn, cut […]
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.