She came through the door with what looked like a Big Gulp in the crook of her right arm and a greasy paper sack in her left hand. Along with her friend, she made her way in and found a table where she proceeded to plop down, placing the limp brown bag in front of … Continue reading Yo Sonic has to go, phở sho!
The minute I saw it on the menu at Les Vapeurs in Trouville, I knew I was going to order it. I like to try new things when I travel, things I can’t get at home, things that are unique to an area. And on this particular night that thing was candied gizzard salad. After … Continue reading Bonjour, Gizzard Salad!
It was Christmas day in the early double aughts, and it was just Sonny, Brother, and me. We’d thought for a few weeks about all the good things we wanted to cook for Christmas dinner and finally settled on fried chicken. To us, holidays are not about having the fanciest dinner you can have, but … Continue reading How to Put the Scald on a Bird
One of my favorite cakes is a Lemon Jelly Cake — yellow cake layers with lemon filling in between them and on top. No fussy, too-sugary icing (or Seven-minute Frosting). Just plain, buttery cake and a sweet, tart jelly. The recipe for the lemon jelly comes from my great grandmother, Ada Rowell, and I found … Continue reading Lemon Jelly Cake
I can take a hint. That’s why when Daddy mailed me the recipe for his foolproof Thanksgiving turkey, I figured the baton had been passed and I was doing the cooking this year. The last time I cooked a turkey was about twelve years ago. I found myself trying to fish a sack of hot … Continue reading Talkin’ Turkey
Aspic. What in the cat hair is it? The dictionary defines it as “a savoury jelly based on meat or fish stock, used as a relish or as a mould for meat, vegetables, etc.” Blech. I have a real problem with meat jellies. Something about the idea of it just gives me the heebie-jeebies as … Continue reading Aspic, Southern Style
Beans beans, good for the heart! The more you eat, the more you … like ‘em! You know I just couldn’t resist! Seriously, red beans are good for you — full of iron, protein, and vitamin B. And they’re good for the wallet too! You can feed nearly a dozen people for under $10. And … Continue reading Red Beans and Rice — A Comfort to Your Soul
Recently I read an article by John T. Edge, the venerable Southern food writer and director of the Southern Foodways Alliance, in which he referenced his master's thesis written about the Potlikker and Cornpone Debate of 1931. Yes, you heard that right — the Potlikker and Cornpone Debate of 1931. For nearly a month that year, … Continue reading To dunk or to crumble – that is the question
Let's get one thing straight: sugar has no place in grits. If you want to put sugar on your breakfast, eat oatmeal. Eat Cream of Wheat. Eat Ralston. But never, ever, under any circumstances, put sugar on your grits. There. I've said it. Grits are meant to be salty and buttery. Sprinkled with black pepper. … Continue reading Hold the sugar, Sugar
Ten years have come and gone since Janet Jackson’s infamous “wardrobe malfunction” during the Super Bowl XXXVIII halftime show. Chances are you don’t remember who won that game. I don’t even remember who played in that game. But I’ll bet you a nickel you remember that jaw-dropping moment, which proves what I’ve suspected all along … Continue reading Super Bowl Snacks Inspired by Halftime Shows