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.
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.
I grew up in Latin America, eating cakes soaked in rum that we used to call borrachos or drunken cakes. Rum, after all, is made out of sugarcane and in my opinion, that is enough of a reason to feature it in baked goods. Here, instead of adding it in the form of rum syrup, I add it straight into the batter, which infuses it with a subtle essence and therefore makes it suitable for romantics of all ages.
In this video produced by the Miami Culinary Institute, Sandra Gutierrez gives some secrets to great biscuits as she prepares her buttermilk and pork rind biscuits.
There are as many recipes for deviled eggs as there are cooks, and you’ve probably encountered them embellished with all sorts of ingredients, including relish, onion, herbs, ketchup, olives, and capers. I first started adding chiles to my recipe as a way to add a little kick of flavor and provide a contrasting crunch to the natural creaminess of the eggs.
For ladies who are feeling delicate after a carnival ball or wedding party, or horse race, or visits from out-of-town cousins, the following julep-type freshener, from Monroeville, Alabama, is the perfect medicine.
One day, as I was talking with my editor and friend Elaine Maisner, and telling her about these salads, she said that I should try to make a vegetarian version to include in The New Southern-Latino Table. I proceeded to tell her that one of my favorite versions of potato salads–one I often encountered in the South–included the addition of eggs and olives. We decided right there that this should be the inspiration. Here is the resulting recipe.
Sandra Gutierrez shares her recipe for chile-chocolate brownies from The New Southern-Latino Table
12 great reasons for taking a cooking class with UNC Press authors Sheri Castle and Sandra Gutierrez.
If your New Year’s Eve celebration gets a little too happy, here’s advice and a recipe for treating a hangover, from a sympathetic Eugene Walter.
This recipe from ‘Dining with the Washingtons’ is a modern adaptation of a traditional English pie like what would have been served at Mt. Vernon for Christmas.
A “take-notice” salad that will brighten up a special meal.
This Christmas breakfast recipe from The Happy Table of Eugene Walter combines apples, honey, spirits, spices, and crispy ham fat. Serve with scrambled eggs.
Stephen McLeod, editor of ‘Dining with the Washingtons,’ shares some of the history of Thanksgiving and a cherry pie recipe from the book.