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?
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.
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!
The 10-volume set of Savor the South® Cookbooks is now available in hardcover at a special discounted price. Don’t miss out on this limited-time offer. Buy the set and save big!
One of the things I enjoy most about canning is discovering new recipes. This one for Pear Syrup only happened because I called my mom on the morning before a marathon canning session. I mentioned in passing that I was making Pear Honey. My mother brightened, inquiring about the recipe. She was deflated to hear that Pear Honey was a preserve, like apple butter. She had hoped it was a recipe for a pear syrup that my Grandmother Anna Weigl used to make from the skins of pears. I listened to my mother’s story and decided at that moment to try to recreate my grandmother’s syrup.
When you think of salsa, is pico de gallo the first kind that comes to mind? This combination of tomatoes, onions, and peppers works as an appetizer with chips or as a condiment for tacos and burgers. If you’re looking for a salsa that’s a little different from what you’re used to, try this one. It’s more tart than what you’ll find at most tailgates because of the Granny Smith apples in it.
Recipe for a great side dish for the holidays or any time of year.
No one was more successful in encouraging women’s domestic dedication and home cooking than Doña Petrona C. de Gandulfo, Argentina’s leading culinary celebrity during most of the twentieth century. And, indeed, Pan Dulce de Navidad was her most famous recipe. As the holiday season drew close, she would show her fans how to make this sweet bread step by step on television, as we can see in these two videos from the mid 1960s (watch Part 1 and Part 2 on YouTube). Such footage may not at first glance appear to be a valuable historical source, but it provides us rare insight into how changing gender expectations, economic dynamics, and food-related practices were shaping Argentines’ daily lives.
One of the most famous sandwiches in South America is also one of the most fun (and messy!) to eat: the Chivito Uruguayo. In Spanish, chivito means baby goat, but there’s actually no goat to be found in this sandwich.
One of the biggest misconceptions I find about Latin American food is that it’s complicated to make—but nothing could be further from the truth. I give you plenty of examples of no fuss, no muss recipes that require only basic skills in the kitchen but produce magical and fun flavors. Such is the case of these scrumptious chocolate-covered bananas, or Chocobananos, that Latin American kids have been enjoying for decades.
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.