Today’s recipe is from Debbie Moose’s Buttermilk. Her recipe for Summer Blueberry Cobbler is as delicious as it is easy!
Today’s recipe is from Bridgette A. Lacy’s Sunday Dinner. Lacy is a journalist who writes about food for The Independent Weekly and the North Carolina Arts Council. She also served as a longtime features and food writer for the Raleigh News & Observer.
Today’s recipe is from Dale Curry’s Gumbo. Curry, who served as the New Orleans Times-Picayune food editor for twenty years, is the author of New Orleans Home Cooking. She now writes about food for New Orleans Magazine. Curry’s recipe features a favorite gumbo ingredient in southwest Louisiana: Cajun Cornish hen! Enjoy this gumbo over rice for a hearty meal with family and friends this weekend.
Today’s recipe is from Thomas Head’s Greens: a Savor the South® cookbook. Head, a native of Louisiana, lives in Washington, D.C. He is coeditor of The Happy Table of Eugene Walter: Southern Spirits in Food and Drink. In today’s recipe, Head begins with a Southern staple—collard greens—and takes it to another level by preparing it with Parmesan, penne, and pork! This dish is a breeze to prepare, and is a splendid substitute for “spaghetti night” during hectic summer months.
Today’s recipe is from Paul and Angela Knipple’s Catfish: a Savor the South® cookbook. Paul and Angela are coauthors of The World in a Skillet: A Food Lover’s Tour of the New American South and Farm Fresh Tennessee. Frequent contributors to Edible Memphis and other periodicals, they live in Memphis. They also make a mean catfish burger, which is the star of today’s post! Whether you’re a seasoned catfisher or prefer to purchase catfish fillets at your local market, catfish burgers are the perfect way to make your summer simply scrumptious. Enjoy them with family and friends this weekend for a savory Southern feast!
Today’s recipe is from April McGreger’s Sweet Potatoes. April McGreger is founder-chef of Farmer’s Daughter, a farm-driven artisan food business in Hillsborough, North Carolina. Her recipe is a southern take on hummus, with sweet potatoes instead of traditional chickpeas. This hummus makes an excellent dish for parties!
Today’s recipe is from Belinda Ellis’ Biscuits: a Savor the South® cookbook. Ellis is editor of Edible Piedmont, a North Carolina food magazine, and a member of the Southern Foodways Alliance. Her recipe is a Southern take on a Reuben Sandwich, made with rye biscuits instead of traditional rye bread. This sandwich is scrumptious for lunch, dinner, and even breakfast!
Not only was it seven years earlier than the Tea Party, its story is much more colorful. While the Tea Party offers only a pitiful attempt to avoid the blame by dressing up as Mohawk Indians, the Barbecue story involves a stand-off between the local militia and the British Navy, a conflict between the Governor and the courts, a duel to the death, and a suicide by disembowelment.
Today’s recipe is from Andrea Weigl’s Pickles and Preserves: a Savor the South® cookbook. Weigl is the food writer for the Raleigh News & Observer and lives in Raleigh, North Carolina. Her recipe transforms a childhood favorite—honeysuckle flowers—into a unique jelly! Spread it on toast or enjoy over fresh fruit for a nostalgic treat.
It’s true that cooking with gas or electricity is cheaper and easier, and the product is more consistent (if not great). But when we ask gassers why they don’t cook with wood, they seldom mention those considerations. Instead, what we almost always hear is stuff like “The city won’t let us,” or “The inspector made us stop,” or “It’s against the Clean Air regulations.” In short, the government made them do it.
But this never comes with specifics.
We North Carolinians love our vinegar-based barbecue sauces. In fact, we love them so much we don’t just splash them on barbecue: East of Raleigh we boil potatoes in sauce-spiked water; west of Raleigh sauce goes in slaw. So why not a cocktail with sauce in it?
A short documentary film about chef and restaurateur Bill Neal (1950-1991), who helped bring southern cuisine to national prominence.
As a single woman, I’ve had to reinvent the meal I used to share with three generations of family members. I have sought out friends and colleagues to join my culinary communion, especially on Sundays.
A variety of factors contributed to the explosion of weight loss culture during and after the Great War, and one especially potent factor was the creep of metrics into daily life. The application of calories to food in the late nineteenth century and the emerging discipline of statistics resulted in well-publicized comparisons of food consumption and body weights between individuals and across populations. At the same time, life insurance statistics were revealing new correlations between excess weight and chronic disease. More and more Americans, meanwhile, were purchasing newly affordable home scales and buying their clothing ready-made, and thus increasingly thinking of their bodies in terms of numbers and sizes instead of, say, just making clothes to fit their individual bodies. Moreover, metrics grew more prevalent in daily life just as the motion picture industry was taking off and as a visually oriented print media continued to expand. Handed the tools to make physical comparisons, Americans eagerly made them. The growing ease of numerical and visual comparisons contributed directly to the valorization of thinness. But what accounts for the moral stigma that leeched onto the idea of being overweight? The answer lies at the heart of the Progressive ideology of self-control, a value that transcended the Progressive Era itself, both supporting and thriving within the enduring associations between thinness, willpower, and beauty.
I was thrilled to have been invited to write this book, Beans and Field Peas: a SAVOR THE SOUTH® cookbook collection published by the University of North Carolina Press. I seldom get the chance to immerse myself into the study of a single subject for a long period of time. In this case, legumes in the form of beans, field peas, and green beans offered me an opportunity to investigate and retrieve their historical origins, extoll on their cultural importance in the foodways of an entire region, and put them into a global perspective.
One thing World War I doesn’t bring to mind is food. But it should, because during World War I the rise of industrial food processing, nutrition science, and America’s first food aid program revolutionized American food on almost every level. World War I made food modern, and understanding how that happened is key to understanding food today.
Sweet potato pone is a southern favorite that can be served any time of the day. Enjoy April McGreger’s delicious recipe for a historical dish while celebrating National Sweet Potato Month this February and all year long!
In 1966, Charles “Charlie” Scott (b. 1948 in NYC) became the first African American student to attend the University of North Carolina Chapel Hill on an athletic scholarship. He decided to attend UNC rather than basketball powerhouse Davidson College after a wrenching moment at a small café in Davidson, North Carolina. Former Davidson College basketball star Terry Holland, who both played and later served as assistant coach under the college’s legendary coach Lefty Driesell, and UNC law professor and civil rights attorney Daniel H. Pollitt, who was a passionate advocate for social justice in Chapel Hill during the 1950s and 1960s, vividly recall Scott’s historic decision. Pollitt worked with Dean Smith, UNC’s beloved basketball coach (1961-1997) and Robert Seymour, progressive minister at the Olin T. Binkley Baptist Church in Chapel Hill, to recruit Charlie Scott and to help integrate the university community.
One of the earliest printed books on aqua vitae, in this case brandy, was published in Germany in 1476 and recommended a half-spoonful every morning to prevent conditions as varied as arthritis and bad breath. Other physicians wrote of the beneficial effects of brandy for physical ailments (it cured headaches, heart disease, gout, and deafness); as an aid to appearance (it improved the bust and stopped hair graying); and as therapy for emotional and other problems (it banished melancholy and forgetfulness). The inclusion of conditions commonly associated with aging (such as deafness, forgetfulness, and graying) reflects the claims that drinking brandy prolonged youth and thus life itself.
My attachment to the Thanksgiving relish tray began with my grandmother, whose tray contained her homemade pickled peaches, homemade bread-and-butter pickles, homemade watermelon rind pickles—and store-bought, bright red, spiced apple rings. The rings sort of came out of left field and I don’t know the story behind them, but as a kid I loved their sweet, Technicolor addition.