Recipe: Pink-Eyed Peas, Corn, Tomato, and Bacon Salad

oday’s recipe is from Sandra A. Gutierrez’s Beans and Field Peas. Gutierrez is the author of Latin American Street Food and The New Southern–Latino Table. A well-known culinary instructor, she lives in Cary, North Carolina. Her recipe today is full of summer (and southern) goodness. What’s not to love about a salad with corn, tomato, and bacon? Continue Reading Recipe: Pink-Eyed Peas, Corn, Tomato, and Bacon Salad

Recipe: Crispy Crumbed Baked Tomatoes with Pecans & Parmesan

Today’s recipe is from Miriam Rubin’s Tomatoes. Rubin, a graduate of the Culinary Institute of America, was the first woman to work in the kitchen of the Four Seasons Restaurant. Author of Grains, she writes the food and gardening column “Miriam’s Garden” for the Pittsburgh Post-Gazette. She lives in New Freeport, Pennsylvania. Baked tomatoes are tasty all on their own, but add parmesan and pecans and they’ll be even more mouth-watering! Continue Reading Recipe: Crispy Crumbed Baked Tomatoes with Pecans & Parmesan

Recipe: Cajun Hen Gumbo

Today’s recipe is from Dale Curry’s Gumbo. Curry, who served as the New Orleans Times-Picayune food editor for twenty years, is the author of New Orleans Home Cooking. She now writes about food for New Orleans Magazine. Curry’s recipe features a favorite gumbo ingredient in southwest Louisiana: Cajun Cornish hen! Enjoy this gumbo over rice for a hearty meal with family and friends this weekend. Continue Reading Recipe: Cajun Hen Gumbo

Recipe: Penne with Sausage and Collard Greens

Today’s recipe is from Thomas Head’s Greens: a Savor the South® cookbook. Head, a native of Louisiana, lives in Washington, D.C. He is coeditor of The Happy Table of Eugene Walter: Southern Spirits in Food and Drink. In today’s recipe, Head begins with a Southern staple—collard greens—and takes it to another level by preparing it with Parmesan, penne, and pork! This dish is a breeze to prepare, and is a splendid substitute for “spaghetti night” during hectic summer months. Continue Reading Recipe: Penne with Sausage and Collard Greens

Recipe: Catfish Burgers

Today’s recipe is from Paul and Angela Knipple’s Catfish: a Savor the South® cookbook. Paul and Angela are coauthors of The World in a Skillet: A Food Lover’s Tour of the New American South and Farm Fresh Tennessee. Frequent contributors to Edible Memphis and other periodicals, they live in Memphis. They also make a mean catfish burger, which is the star of today’s post! Whether you’re a seasoned catfisher or prefer to purchase catfish fillets at your local market, catfish burgers are the perfect way to make your summer simply scrumptious. Enjoy them with family and friends this weekend for a savory Southern feast! Continue Reading Recipe: Catfish Burgers

Recipe: Southern Reuben

Today’s recipe is from Belinda Ellis’ Biscuits: a Savor the South® cookbook. Ellis is editor of Edible Piedmont, a North Carolina food magazine, and a member of the Southern Foodways Alliance. Her recipe is a Southern take on a Reuben Sandwich, made with rye biscuits instead of traditional rye bread. This sandwich is scrumptious for lunch, dinner, and even breakfast! Continue Reading Recipe: Southern Reuben

Recipe: Soft Refrigerator Honeysuckle Jelly

Today’s recipe is from Andrea Weigl’s Pickles and Preserves: a Savor the South® cookbook. Weigl is the food writer for the Raleigh News & Observer and lives in Raleigh, North Carolina. Her recipe transforms a childhood favorite—honeysuckle flowers—into a unique jelly! Spread it on toast or enjoy over fresh fruit for a nostalgic treat. Continue Reading Recipe: Soft Refrigerator Honeysuckle Jelly

John Shelton Reed: The Pig Picker: A Barbecue Cocktail

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? Continue Reading John Shelton Reed: The Pig Picker: A Barbecue Cocktail

Sandra A. Gutierrez: An Ode to Beans and Field Peas

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. Continue Reading Sandra A. Gutierrez: An Ode to Beans and Field Peas

April McGreger: Sweet Potato Pone

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! Continue Reading April McGreger: Sweet Potato Pone

Save 40% on Savor the South Cookbooks 10-volume Set

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! Continue Reading Save 40% on Savor the South Cookbooks 10-volume Set

Andrea Weigl: One Recipe Leads to Another

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. Continue Reading Andrea Weigl: One Recipe Leads to Another

Taylor Mathis: Granny Smith Apple Salsa

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. Continue Reading Taylor Mathis: Granny Smith Apple Salsa

Rebekah E. Pite: A Televised Cooking Segment as Historical Source: Dona Petrona’s Pan Dulce de Navidad

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. Continue Reading Rebekah E. Pite: A Televised Cooking Segment as Historical Source: Dona Petrona’s Pan Dulce de Navidad