Recipe: Ham (or Ham and Turkey) Tetrazzini

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

Recipe: Cane Syrup Pecan Pie, from Jamie DeMent

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

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: 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