Bridgette A. Lacy: Father’s Day Memories

As we approach Father’s Day, I am transported to his backyard garden. Some of my favorite moments with my Papa were made in that sacred space where vegetables, fruits, and flowers grew. Continue Reading Bridgette A. Lacy: Father’s Day Memories

New Omnibus E-Book: The Second Savor the South Cookbooks 10-Volume Set

Each little cookbook in our SAVOR THE SOUTH® collection is a big celebration of a beloved food or tradition of the American South. From shrimp to gumbo, bacon to chicken, one by one SAVOR THE SOUTH® cookbooks will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written… Continue Reading New Omnibus E-Book: The Second Savor the South Cookbooks 10-Volume Set

Recipe: Oven-Fried Okra

Today’s recipe is from Virginia Willis’s Okra. Chef and food writer Willis hails from Atlanta and is author of Bon Appétit, Y’all, Basic to Brilliant, Y’all, and the James Beard Award-winning Lighten Up, Y’all. Willis sure knows her okra, too! Fried okra is a Southern favorite, and Willis prepares hers in the oven instead of a deep fryer. Oven-fried okra pairs perfectly with barbecue, or on its own as a delectable snack! Continue Reading Recipe: Oven-Fried Okra

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: Caroline and David’s Peach Frozen Yogurt

Today’s recipe is from Kelly Alexander’s Peaches. Alexander’s work has appeared in the New York Times, Newsweek, and O: The Oprah Magazine. She is co-author of the New York Times best-selling barbecue cookbook Smokin’ with Myron Mixon. She lives in Chapel Hill, N.C. Her peach frozen yogurt is everything you ever loved about summer in one delicious dish! Continue Reading Recipe: Caroline and David’s Peach Frozen Yogurt

Recipe: Pink-Eyed Peas, Corn, Tomato, and Bacon Salad

oday’s recipe is from Sandra A. Gutierrez’s Beans and Field Peas. Gutierrez is the author of Latin American Street Food and The New Southern–Latino Table. A well-known culinary instructor, she lives in Cary, North Carolina. Her recipe today is full of summer (and southern) goodness. What’s not to love about a salad with corn, tomato, and bacon? Continue Reading Recipe: Pink-Eyed Peas, Corn, Tomato, and Bacon Salad

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

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: Penne with Sausage and Collard Greens

Today’s recipe is from Thomas Head’s Greens: a Savor the South® cookbook. Head, a native of Louisiana, lives in Washington, D.C. He is coeditor of The Happy Table of Eugene Walter: Southern Spirits in Food and Drink. In today’s recipe, Head begins with a Southern staple—collard greens—and takes it to another level by preparing it with Parmesan, penne, and pork! This dish is a breeze to prepare, and is a splendid substitute for “spaghetti night” during hectic summer months. Continue Reading Recipe: Penne with Sausage and Collard Greens