In this video, chef and food writer Jenny Brulé introduces her new cookbook and how to cook “the Brulé way” by trying multiple twists on classic southern recipes.
Buttermilk can be a lead actor or a supporting player. It should get an Oscar, really.
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.
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.
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.
An interview with Donald Goodman, manager of the Eugene Walter estate and co-editor of ‘The Happy Table of Eugene Walter: Southern Spirits in Food and Drink.’