There are two reasons that I return to this delicious side dish, adapted from Food and Wine magazine, year after year for holiday meals. First of all, a bright…
Here’s a great old-fashioned recipe that you will want to make right now and repeat straight through the holidays. It is scribbled on a stained recipe card so I…
Here’s a super-food recipe to balance out the decadent Matchstick Potatoes that I gave you a few days ago. This salad is healthy and full of flavor and…
So here’s what I know about chicken. Smaller is easier to cook, more tender and juicer. Free Range is tastier. And bone-in skin-on is far better than the boneless,…
I’m not a master-griller, but this recipe sure makes me feel like one! These short ribs are braised indoors then grilled and glazed outdoors. The result is a an…
It’s the perfect late summer pasta dish although I can already imagine that I will be throwing this together to bring a little sunshine to a cold…
Although I love this simple combination of sweet cherry tomatoes, spicy baby arugula and nutty red quinoa, it is the wonderful miso vinaigrette that needs to be your take-away…
For summertime grilling, this is one of the easiest, quickest and tastiest recipes you will find. It only takes 2-3 minutes per side to cook chicken tenders on a…
Two hearts are better than one in this delicious marinated salad. Hearts of Palm and Artichoke Hearts are the perfect compliment to creamy Cannellini Beans drenched in an Italian…
And the award for Best Appetizer in the “Don’t Have Time to Cook” category goes to …. Mozzarella con Prosciutto!…
By popular demand, I offer you the treats of the tailgate, the most quickly disappearing nibble of our holiday buffet and soon to be, the must-have recipe for your…
Why “once a year”? Well, sourdough bread and cornbread doused in butter, broth and cream just can’t be an everyday side dish. And, there is something to be…
Did you know that grits go with everything? Really, they do. Grits and Shrimp…no brainer. Grits and Chicken…yum! I’ve even had Grits ‘n Mussels at a restaurant in Augusta,…
When a friend showed me this pie on the cover of Southern Living recently, I knew that we had to try it and the results were quite spectacular. …
I love the way proscuitto changes when it is slightly warmed. It loses the waxy texture and it’s salty flavor is intensified. Try it in this excellent main…
Here’s the thing about scones. You can’t just go throwing in extra ingredients willy-nilly to create different flavors. You’ll throw off the proportions and end up with a dry…
This salad is a combination of inspiration from the excellent dinner party thrown by Outstanding in the Field and a recipe in the founder’s book, Outstanding in the field, a…
Looking for a new nibble to serve at cocktail hour? Separating the leaves is a bit tedious, I’ll admit, but it can be done well in advance. A quick…
For years, I’ve wanted to master the perfect Southern Caramel Cake. Betty Irving, who makes the best caramel cake in West Point, Mississippi, won’t give me her recipe. She…
Last week, with sweet summer tomatoes lining my kitchen windowsill, I rediscovered a favorite dish from a few summers ago. Tyler Florence introduced me to this amazing flavor…