I was at my parents’ house recently, and my mom was making me take home tomatoes from their garden. (That makes it sound like a bad thing--it’s not.) I guess we were talking about what to do with tomatoes when she announced that a gentleman they know has the best...
I love making these muffins whenever I have leftover sweet potatoes of any kind. Virtually any sort of sweet potatoes will work. I’ve used spicy mashed sweet potatoes, roasted sweet potatoes, even Thanksgiving sweet potato casserole. If the sweet potatoes you’re using...
Everybody I know loves a tomato pie. It’s summertime right now and no one will shut up about it. Tomato pie this, tomato pie that, etc, etc, and then they look at me, and I’m all like . . . What??? I don’t make that kind of tomato pie. Those of you who have been...
I know you’re planning your holiday menus by now, and that almost certainly means at least one breakfast/brunch if not more. As many of you know, the traditional Christmas brunch at my house is Grillades and Grits, which I continue to heartily recommend. But what if...
Hearty fall salads don’t get enough attention around here. I really enjoy getting to cook heavier, richer dishes after the summer heat breaks, but I don’t like to eat that way exclusively. Chilies, stews, braises, long-cooked cool weather vegetables--I love them, but...
Hello, happy boys and girls! I am still delighted to be back to blogging! Recently I asked readers to let me know if there were any specific recipes they wanted to see here on the site. Several former shop customers got back to me immediately. (Thank you, all! I will...
It’s January, and even though I don’t make New Year’s resolutions I’ve been eating lighter overall. A boiled egg is breakfast most days, cottage cheese or salad is fine for lunch, fruit or a handful of pecans makes an easy snack. We’ve even had light dinners most...
Just in case you’re still wondering what to cook for Christmas brunch, here’s a suggestion: Grillades and grits. (That’s GREE-yahds and gritz, in case you needed to know.) This has been the standard Christmas brunch main dish at my house for years now, and for good...
I can’t remember the restaurant where I first ate shrimp and grits, but I do remember the dish itself: the shrimp were in a light, spicy, tomato-based gravy with smoked ham. Turns out the tomato-based business was mildly scandalous, but that’s exactly how I learned to like it and I’ve made the dish below ever since.
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