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
The 10-volume set of Savor the South® Cookbooks is now available in hardcover at a special discounted price. Don’t miss out on this limited-time offer. Buy the set and save big! Continue Reading Save 40% on Savor the South Cookbooks 10-volume Set
When life offers you too many tomatoes, you make sauce. Or jam. Or chutney, or juice. Continue Reading Interview: Miriam Rubin on Tomatoes
My summer begins when I bite into a perfect Brandywine or Cherokee Purple—whichever ripens first. The flavor is part of my taste memory, yet still—each season—the experience is fresh and new. Tomatoes are the reason I plant my garden. Continue Reading Miriam Rubin: Talking Tomatoes
How do YOU say pecan? Take our poll! Continue Reading Pecan: How do YOU say it?