Southern panache for your life
During the Holidays, I feel like Will Ferrell from “Elf” in that my main food groups all revolve around sugar. I’d be lying if I said I didn’t have Gingerbread cookies every day for breakfast last week, and each night has been concluded with some sort of dessert. Although it is not my intention to
One of the greatest things about Thanksgiving is the amount of football that happens this weekend. All the great rivalry games are the Saturday that follows Black Friday, and I can’t wait to watch Auburn versus Alabama, Georgia versus GA Tech, and Ohio State versus Michigan. Since leftovers are inevitable from every Thanksgiving feast, I
I love when side dishes are slightly camouflaged as dessert. That I think is my favorite thing about Southern Holiday cooking. Someone, somewhere is sneaking sugar in unassuming places and we get to grow a little fatter and a whole lot happier during this time of year. And when it comes to memorable holiday food,
I can guarantee that the majority of you who read this blog have at one time in their lives had instant mashed potatoes. Nothing is quite as weird as pouring flakes of freeze-dried potatoes into a bowl and rehydrating with milk and butter. But hey, it was the 90’s and at the time it was
I love cooking with puff pastry. It’s like cheater croissant dough and elevates the simplest of appetizers. Over the winter I experimented with a couple of puff pastry recipes and after rigorous research and development (which employed the help of other hungry mouths), I found that this gruyere mushroom puff pastry tart would be simple
I can’t think of one greater food than cheese. It fulfills all the food necessities: filling, comforting, salty, sweet, texturally there are a lot of different varieties to satisfy whatever you’re craving. One of the most fun things to do is build a dynamic cheese board and make that the main dish to serve during
Whenever I have company over I’m always possessed to try out a new recipe and serve it to my guests. This particular occasion called for me to use some end of summer fruit to make a seasonal fruit bruschetta. Spoiler alert: it was delicious and a crowd pleaser.
I remember the first time I tried Israeli Couscous a couple of years ago and how much I had loved its texture and the way it soaked up the sauce of the fish that accompanied it. Now I find myself adding pearled couscous every time I go on a shelf staple refresh to the grocery
It is finally upon us: the height of summer and we’re all draping ourselves in front of air conditioning units and lingering a bit longer in the stores with the coldest A/C in town. I can’t imagine being a colonial-era woman in the South during summer. Those full wool skirts, bonnets, stiff flax shirts, it’s
Is there anything more necessary to summertime than a big bowl of potato salad? I’m going to go with no. Like most potato salads this was crafted from leftover roasted potatoes and inspired by a backyard gathering we had at the end of May with my family. I was tired of the hyper-mayonnaised creations of years
