Our State describes the variety of the region: “Southern Pines is the horse capital of N.C., Pinehurst is the golf capital, and Candor is the peach capital.” Stretching into South Carolina and Georgia, the Sandhills are also known for a dry climate, sandy soils (hence the success of peaches), and vast Longleaf Pine forests that support threatened and endangered species like the Red-cockaded Woodpecker.
Buttermilk can be a lead actor or a supporting player. It should get an Oscar, really.
We left so many places saying, “Wow. That was just cool.” There were so many people who were eager to share their knowledge and were so generous with their time.
I like rustic, easy, no-fuss, old-fashioned American food the very best: that’s what I cook for my family, that’s the food I crave.
When life offers you too many tomatoes, you make sauce. Or jam. Or chutney, or juice.
We are honored and delighted to share the news of some of our most recent award-winning books. Hope you’ll join us in congratulating these fine authors. And you may want to consider using some of these books in your classroom or kitchen. Click the cover images or book titles to go to the book page …
Continue reading ‘Award-winning books from UNC Press (updated)’ »
My summer begins when I bite into a perfect Brandywine or Cherokee Purple—whichever ripens first. The flavor is part of my taste memory, yet still—each season—the experience is fresh and new. Tomatoes are the reason I plant my garden.
Watch Kathleen Purvis prepare her Honey Pecan Chicken and get the recipe for Broccoli-Pecan Salad. Two great recipes from Pecans: A Savor the South(R) Cookbook.
How do YOU say pecan? Take our poll!
People rarely invite my husband and me to their homes for dinner, and many who do become quivering blancmanges of nerves. One of my husband’s friends invited us, then emailed me five or six times during the week before to be sure that the menu met with the approval of The Food Writer.
Our North Carolina icons feature this week focuses on food, games, and culture of the Appalachian region.
Our Holiday Sale is now underway! If you need some gift ideas for the folks on your list, our Southern Gateways catalog is a great place to start. Southern Gateways is where we collect of all our general interest books about this region we call home.
Now I’ll have certain cooks shouting, “Heresy!” Most really great cooks do not put any stuffing in the bird IF they plan to utilize the remains in the next days for the great stews, gumbos, salads, etc., that are based on the carcass. IF your family is going to finish off the bird the first day, by all means stuff. But, Oh, Heavens, scraping out the nasty bits of stuffing if you want to use the carcass is a problem.
In this video, Sallie Ann Robinson is interviewed about her experience as Pat Conroy’s student on Daufuskie Island and how her life has been changed since then. She says, “I got up every morning just wanting to go to school because this man was here with all this fun stuff to offer.”
Fred Thompson, author of Fred Thompson’s Southern Sides: 250 Dishes That Really Make the Plate, discusses Southern hospitality, his favorite side recipes, and how sides can make the meal.
