Thanksgiving Excerpt from “The Happy Table of Eugene Walter”

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”

Eugene Walter on Mardi Gras, with a recipe for the morning after the carnival ball

For ladies who are feeling delicate after a carnival ball or wedding party, or horse race, or visits from out-of-town cousins, the following julep-type freshener, from Monroeville, Alabama, is the perfect medicine. Continue Reading Eugene Walter on Mardi Gras, with a recipe for the morning after the carnival ball

Recipe: Happles, a Christmas breakfast with Eugene Walter

This Christmas breakfast recipe from The Happy Table of Eugene Walter combines apples, honey, spirits, spices, and crispy ham fat. Serve with scrambled eggs. Continue Reading Recipe: Happles, a Christmas breakfast with Eugene Walter

Interview: Donald Goodman on the Legacy of Eugene Walter

An interview with Donald Goodman, manager of the Eugene Walter estate and co-editor of ‘The Happy Table of Eugene Walter: Southern Spirits in Food and Drink.’ Continue Reading Interview: Donald Goodman on the Legacy of Eugene Walter

Free Book Friday!: The Happy Table of Eugene Walter

Tell us your favorite way to employ spirits in the kitchen–a cocktail or food recipe–and be entered to win a free copy of The Happy Table of Eugene Walter. Drawing takes place 4pm EST today! Continue Reading Free Book Friday!: The Happy Table of Eugene Walter