We traditionally eat collards at the New Year. In the days when tossing a ham bone into the cooking pot was acceptable, the collards were stewed. We make vegetarian collards now, and I think stir-fried collards are much tastier than cooked-to-pieces collards. You can cook kale … [Read more...]
Banana Bread
Adapted from The Great Food Processor Cookbook by Yvonne Young Tarr (1976). When the food processor fad hit the United States in 1977, I was an early adopter. I bought our first Cuisinart at a kitchen shop (another new concept) in University Mall and picked up the cookbook at the … [Read more...]
Hoppin’ John
From Bill Neal's Southern Cooking (1985). The late Bill Neal is another of my kitchen idols. He was chef at La Résidence and Crook's Corner in Chapel Hill and his recipes can be trusted to make delicious food. Like many other people who live in the South, we eat Hoppin' John … [Read more...]
Linguine with White Clam Sauce
Bill Buford's story in the September 6, 2004 issue of The New Yorker, "The Pasta Station", includes directions for making pasta with clams at home. I love this dish and whenever we find some nice fresh Cherrystone Aqua-Farms clams from the Eastern Shore of Virginia, we make it. … [Read more...]
Nachos
When you arrive home from a long day (or perhaps two long days and a long night), sometimes nachos and a brewski call your name. This adaptable recipe is from Cooks Illustrated. Of course nachos are healthier with salsa and guacamole. But if you just want chips and … [Read more...]
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