Recipe for a great side dish for the holidays or any time of year.
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.
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.
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.
A “take-notice” salad that will brighten up a special meal.
Stephen McLeod, editor of ‘Dining with the Washingtons,’ shares some of the history of Thanksgiving and a cherry pie recipe from the book.
A light, fresh Thanksgiving dish from The New Southern Garden Cookbook, by Sheri Castle. Recipe features pomegranate, persimmon, dried cranberries, and apple.
Eugene Walter’s recipe for a classic Bloody Mary (plus some hangover tips). From The Happy Table of Eugene Walter.
Recipe for Cafe Brulot, a coffee-with-spirits beverage from The Happy Table of Eugene Walter: Southern Spirits in Food and Drink.
Merry Mabel punch, a recipe from The Happy Table of Eugene Walter: Southern Spirits in Food and Drink
Pasta with Roasted Winter Squash in Browned Butter, Sage, and Hazelnut Sauce, recipe from The New Southern Garden Cookbook, by Sheri Castle.
Recipes for Bluegrass Juleps and Lamb Chops with Mint Julep Sauce, from The Happy Table of Eugene Walter: Southern Spirits in Food and Drink.
Food bloggers try recipes from Sandra Gutierrez’s The New Southern-Latino Table: Chile-Cheese Biscuits with Avocado Butter, Carrot Escabeche & Jalapeño Deviled Eggs, & Pumpkin Seed Brittle
Food bloggers try recipes from The New Southern-Latino Table, by Sandra A. Gutierrez: spiced pepitas, causa vegetariana, & chile chocolate brownies
Recipes from The New Southern-Latino Table, by Sandra A. Gutierrez: peach salsa, chicken enchiladas with tomatillo sauce, & pecan rum cake with figs.
Sheri Castle’s recipe for Grilled Vegetable Ratatouille from The New Southern Garden Cookbook. Featuring veggies abundant at the height of summer: squash, zucchini, eggplant, tomatoes, herbs.
For the month of July, we’re shining the spotlight on all of our great foodways and cookbook titles here at UNC Press. We’re very excited about our forthcoming fall lineup that’s peppered with delightful foodie treats. Here’s a little amuse-bouche: Editor Stephen A. McLeod, with the help of staff members at Mount Vernon, brings us …
The New Southern Garden Cookbook author Sheri Castle shares her recipe for Herbed Summer Squash and Pasta Salad with Crispy Chicken Thighs.