In this Q&A, UNC Press Publicity Director Gina Mahalek talks with Jean Anderson, James Beard Cookbook Hall of Fame member and author of Kiln to Kitchen: Favorite Recipes from Beloved North Carolina Potters, about her lifelong passion for pottery, her earliest influences, and her gift for harmonizing text and design. Jean Anderson’s new cookbook deliciously… Continue Reading Author Interview: Jean Anderson on Kiln to Kitchen
Happy Memorial Day! As we begin preparations for the summer’s first big blowout weekend, here’s a run-down of great summer recipe posts from the authors of UNC Press’s Savor the South® cookbooks. We hope you’ll find a recipe or two that you can add to your backyard, patio or poolside feasting this weekend. Each little… Continue Reading Countdown to Memorial Day — A roundup of summer recipes from the Savor the South® cookbooks
Happy Thanksgiving! As we enter this week of food, family and fun, here’s a run-down of our favorite Thanksgiving holiday recipe posts from UNC Press cookbook authors. We hope you’ll find a recipe or two that you can add to your holiday table. Remember, you can order all of these books and save 40 percent… Continue Reading Happy Thanksgiving: A roundup of holiday recipes from UNC Press cookbooks
Today is National Bacon Day! If you’re as delighted (and hungry) as we are, check out Fred Thompson’s Bacon! Filled with tons of delicious recipes, Bacon will be sure to fulfill your National Bacon Day cravings. Try this recipe for DIY Basic Bacon and see how easy homemade bacon can be! From the earliest days of European… Continue Reading Recipe: DIY Basic Bacon
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
Recipe for a great side dish for the holidays or any time of year. Continue Reading Fred Thompson: Cornbread, Apple, and Sausage Dressing
I grew up in Latin America, eating cakes soaked in rum that we used to call borrachos or drunken cakes. Rum, after all, is made out of sugarcane and in my opinion, that is enough of a reason to feature it in baked goods. Here, instead of adding it in the form of rum syrup, I add it straight into the batter, which infuses it with a subtle essence and therefore makes it suitable for romantics of all ages. Continue Reading Sandra Gutierrez: Pecan Rum Cake with Figs
There are as many recipes for deviled eggs as there are cooks, and you’ve probably encountered them embellished with all sorts of ingredients, including relish, onion, herbs, ketchup, olives, and capers. I first started adding chiles to my recipe as a way to add a little kick of flavor and provide a contrasting crunch to the natural creaminess of the eggs. Continue Reading Sandra Gutierrez: Jalapeño Deviled Eggs
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
One day, as I was talking with my editor and friend Elaine Maisner, and telling her about these salads, she said that I should try to make a vegetarian version to include in The New Southern-Latino Table. I proceeded to tell her that one of my favorite versions of potato salads–one I often encountered in the South–included the addition of eggs and olives. We decided right there that this should be the inspiration. Here is the resulting recipe. Continue Reading Sandra Gutierrez: Layered Potato and Egg Salad (Causa Vegetariana)
If your New Year’s Eve celebration gets a little too happy, here’s advice and a recipe for treating a hangover, from a sympathetic Eugene Walter. Continue Reading Happy Table Hangover Cure
A “take-notice” salad that will brighten up a special meal. Continue Reading Sheri Castle: Pear & Pomegranate Salad with Late Harvest Riesling Vinaigrette, Candied Bacon, and Spiced Pecans
Stephen McLeod, editor of ‘Dining with the Washingtons,’ shares some of the history of Thanksgiving and a cherry pie recipe from the book. Continue Reading Dining with the Washingtons: To Make a Cherry Pie
A light, fresh Thanksgiving dish from The New Southern Garden Cookbook, by Sheri Castle. Recipe features pomegranate, persimmon, dried cranberries, and apple. Continue Reading Sheri Castle: Winter Fruit Couscous Salad
Eugene Walter’s recipe for a classic Bloody Mary (plus some hangover tips). From The Happy Table of Eugene Walter. Continue Reading Happy Table Happy Hour: Bloody Mary
Recipe for Cafe Brulot, a coffee-with-spirits beverage from The Happy Table of Eugene Walter: Southern Spirits in Food and Drink. Continue Reading Happy Table Happy Hour: Café Brulot
Merry Mabel punch, a recipe from The Happy Table of Eugene Walter: Southern Spirits in Food and Drink Continue Reading Happy Table Happy Hour: Merry Mabel Punch
Pasta with Roasted Winter Squash in Browned Butter, Sage, and Hazelnut Sauce, recipe from The New Southern Garden Cookbook, by Sheri Castle. Continue Reading Sheri Castle: Pasta with Roasted Winter Squash in Browned Butter, Sage, and Hazelnut Sauce
Recipes for Bluegrass Juleps and Lamb Chops with Mint Julep Sauce, from The Happy Table of Eugene Walter: Southern Spirits in Food and Drink. Continue Reading Introducing the Happy Table Happy Hour!
Food bloggers try recipes from Sandra Gutierrez’s The New Southern-Latino Table: Chile-Cheese Biscuits with Avocado Butter, Carrot Escabeche & Jalapeño Deviled Eggs, & Pumpkin Seed Brittle Continue Reading The New Southern-Latino Dinner Party: the Grand Finale!
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