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: Bourbon Benedict

Today’s recipe is from Kathleen Purvis’s Bourbon. Kathleen Purvis is the food editor of the Charlotte Observer, a well-known food writer, and a long-time member of the Southern Foodways Alliance. After Pecans, this is her second book. Her recipe is great for those mornings when you feel like making something a little more special than your run-of-the-mill bacon and eggs. Continue Reading Recipe: Bourbon Benedict

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