In preparation for upcoming holiday feasts, today we bring you a recipe from our latest Savor the South® volume, Ham, by Damon Lee Fowler. Within his compilation of ham-themed recipes, Fowler provides a delicious and ham-filled rendition of Tetrazzini, a dish with associations to Italian soprano Luisa Tetrazzini, whom Fowler mentions in his introduction to… Continue Reading Recipe: Ham (or Ham and Turkey) Tetrazzini
Jamie DeMent farms and cooks on Coon Rock Farm in Hillsborough, North Carolina. A well-known cooking teacher, she also owns, with her partner, Richard Holcomb, Piedmont Restaurant in Durham, North Carolina, and Bella Bean Organics. Jamie DeMent opens a bright kitchen window onto the newest kind of North Carolina farming life. On fifty-five acres of… Continue Reading Recipe: Cane Syrup Pecan Pie, from Jamie DeMent
Happy National Fried Chicken Day!! Cynthia Graubart includes 7 (!!!) fried chicken recipes in Chicken. Try this fun recipe for Pickle-Brined Fried Chicken Sandwiches, and get to celebratin’! Continue Reading Recipe: Pickle-Brined Fried Chicken Sandwiches
Salted caramel and bacon combine with everybody’s favorite, an ooey-gooey brownie, in this recipe from Fred Thompson’s Bacon cookbook. Continue Reading Recipe: Salted Caramel Bacon Brownies
Today’s recipe is from Bill Smith’s Crabs and Oysters. Bill Smith is the chef at Crook’s Corner Restaurant in Chapel Hill, N.C. Whether you make it to the beach this summer or not, you can still enjoy this tasty seafood dish! Continue Reading Recipe: Crab & Shrimp Calas
Today’s recipe is from Debbie Moose’s Buttermilk. Her recipe for Summer Blueberry Cobbler is as delicious as it is easy! Continue Reading Recipe: Summer Blueberry Cobbler
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
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
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