Our Holiday Sale is now underway! If you need some gift ideas for the folks on your list, our Southern Gateways catalog is a great place to start. Southern Gateways is where we collect of all our general interest books about this region we call home. Continue Reading Southern Gateways: essential southern reading that makes a great gift
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. Continue Reading Thanksgiving Excerpt from “The Happy Table of Eugene Walter”
In this video, Sallie Ann Robinson is interviewed about her experience as Pat Conroy’s student on Daufuskie Island and how her life has been changed since then. She says, “I got up every morning just wanting to go to school because this man was here with all this fun stuff to offer.” Continue Reading Video: Sallie Ann Robinson on being Pat Conroy’s student on Daufuskie Island
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. Continue Reading Interview: Fred Thompson on Southern Sides
This week for our North Carolina Icons series, we’re featuring Muscadine wine and Yadkin Valley wine. They are numbers 28 and 85 on Our State magazine’s 100 North Carolina Icons. Muscadine grapevines are native to the Southeastern United States and have been used to make wine since the sixteenth century. Yadkin Valley stretches from the Blue Ridge Mountains to the North Carolina Piedmont and is full of wineries and vineyards. Continue Reading North Carolina Icons: Muscadine Wine and Yadkin Valley Wine
As a first-time book author facing book-signing events, I’m going to have to sign my name in books that people are buying. (At least I hope so. Otherwise, I’ll get a lot of practice sitting at little tables and smiling cheerfully while people ignore me.) Continue Reading Kathleen Purvis: Preparations of a Book-Signing Novice
People often ask me how to write cookbooks and where I get my recipes from…. As with all writing, there’s a certain amount of mystery involved. A high number of trips to the kitchen for snacks and other attention-diverting activities are also critical. After writing five cookbooks, I believe I’m qualified to offer seven tips for creating them. Feel free to take notes. Continue Reading Debbie Moose: Confessions of a Crazed Cookbook Author: 7 Tips for Writing a Cookbook
Pretty soon, my co-workers were being inundated. Pecan pralines, pecan cheesecakes, pecan pies. During one marathon in July, when I took a week off just to cook, I called a co-worker and asked him to make an emergency food lift. Continue Reading Kathleen Purvis: The Test Kitchen Summers
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. Continue Reading Sandra Gutierrez: Pecan Rum Cake with Figs
For this week’s North Carolina Icons, we’re combining two North Carolina companies: Cheerwine and Krispy Kreme, #3 and #34 on Our State Magazine’s 100 North Carolina Icons list. Both companies started in North Carolina in the early 20th century, Cheerwine in Salisbury and Krispy Kreme in Winston-Salem, and have remained there while spreadingto other states. Continue Reading North Carolina Icons: Cheerwine & Krispy Kreme
Like Marye Dahnke, dozens of home economists carved out spaces for themselves in the consumer products industries in the early 1920s. While home economists in business struggled to win legitimacy within the American Home Economics Association (AHEA), they also faced challenges convincing corporate executives and managers that their expertise was necessary to effective consumer-oriented production and marketing. Continue Reading Excerpt: Creating Consumers, by Carolyn M. Goldstein
For this month’s Free Book Friday, we’re giving away a copy of Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton Reed and Dale Volberg Reed with William McKinney, along with a matching Holy Smoke chef’s apron! Continue Reading Free Book Friday: Holy Smoke edition
Update 6/1/12, 3:10 pm: We’ve thrown names in the hat from commenters here, on Facebook, and on Twitter, and we drew the name of Franziska Korb (FB commenter) as the winner! Congratulations, Franziska! Thanks to all who contributed. This was a totally drool-worthy comment thread. May we all dine on as Ben and Karen taught us: “Not afraid of flavor!”… Continue Reading Free Book Friday: Magnolia Grill edition
Congratulations to Andrew P. Haley, whose book Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920, has been honored with the 2012 James Beard Foundation Book Award in Reference and Scholarship. Continue Reading Turning the Tables wins 2012 James Beard Award
Who is the company trying to reach with these commercials except, perhaps, all those white women who read ‘The Help’ and are looking to recapture some of that for themselves? It’s certainly an interesting marketing ploy. Perhaps that is the point. Continue Reading Karen L. Cox: Black Domestic in a Can: A South Carolina Ad Agency “Helps” Glory Foods
Everyone loves their mama and their grandmama, but we’ve always felt like mamas and grandmamas have a special place in the southern kitchen and the southern heart. That legacy of family as a source of strength is especially southern. We heard stories from so many people who have maintained a strong connection with their mothers and grandmothers despite being half a world away. Continue Reading Paul and Angela Knipple: We Are All Southerners Here
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. Continue Reading Video: Sandra Gutierrez reveals the secrets to great 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. Continue Reading Sandra Gutierrez: Jalapeño Deviled Eggs
People’s hospitality was amazing, as was their openness. Many people were very proud of their accomplishments. A few were very humble, but fortunately they had cheerleaders, usually in the form of a relative, who helped them share their stories. They were also very excited about giving us recipes. Their food is their life, and you can’t share one without sharing the other. Continue Reading Interview: Paul & Angela Knipple on immigrant cuisine around the South
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