Focus in on the delights of the kitchen and the table with ...
Nov
25
If you’ve had a great re-do of yesterday’s Big Turkey Dinner, and are on to Sandwiches and Turkey Salad, you may be in need of some inspiration. No better grander finale for Thanksgiving turkey to my mind, than the New Orleans/Louisiana standard, Turkey Bone Gumbo....
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Nov
23
I am so proud and so happy to have had the opportunity to work with Fine Cooking Magazine on this sweet story on sweet potatoes for their October/November Issue. It’s still on the stands most places, since much of the focus is on holiday cooking. We did the story months in...
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Nov
22
I fell in love with chiles and the heat they bring to the kitchen and the table during my time as a Peace Corps volunteer in Thailand. Chile peppers may have originated botanically in my particular portion of the world, but here in the American South, we never did take to them...
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Nov
21
This fall has been a busy one for me, with lots of travel especially in October. A highlight was the Southern Foodways Alliance annual Symposium, a gathering I look forward to every year. It takes place on the campus of the University of Mississippi, in the small and fascinating...
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Nov
02
Can you see how much fun we all had back in July of this year, getting in the kitchen with my friend Pableaux Johnson for his Red Beans Road Show, Crook’s Corner Edition? My friend Kate Medley took this in the gloriously flower-filled herbaceous, and hubcap-blessed dooryard...
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Nov
01
Whenever I am starting a menu for a gathering at our home, be it dinner or snacks, family or company, sultry summer or chilly wintertime, the first thing on my list is deviled eggs.  I love them, but I don’t make them only for my own satisfaction. They are simple to make,...
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Sep
22
I bake right through the heat of summer, because I love the routines of baking and I love to eat and share the results of my endeavors. But there’s special pleasure in the return of autumn weather, which is increasingly evident in my part of North Carolina, day by day....
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Sep
20
I love figs in every form: Fresh and dried, in preserves, in jam, and in chutney. I even love the figgy filling in those classic squared-up cookies that showed up in my elementary school lunch box, tucked in among the celery sticks, apple wedges, and my peanut butter & jelly...
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Jul
03
Happy Fourth of July! I hope you have time to celebrate with whatever you enjoy the most. Picnic? Cookout? Reading a great book? Swimming in pool, lake, river, or ocean? Watching some fireworks or gathering with friends and family? Whatever your fourth holds, I hope it is a...
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May
25
I love this photograph of President Obama enjoying bun cha for supper with Anthony Bourdain, world-renowned chef, author, and host of delicious food and travel television programs, on his first night in Vietnam. Their supper will be featured in Anthony Bourdain’s Parts...
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