I’ve used this Crab Mornay recipe for years. It’s one of those utterly delicious Gulf Coast favorites we’re all delighted to see at holiday parties, and thrilled to have any other time. I'm not sure where the recipe came from originally. I’ve seen it on upscale...
When I planned this post, I tried to remember when I first made this recipe. It was one of the first keeper party recipes I found. Working backwards, my best guess is a party when the Princess OG was in nursery school. Let’s just say that’s been a minute. What I...
When I told my friend Jamie I was going to test out a pimento cheese version of sausage balls, here’s what she said: “Holy s%$#! OMG! Yes, please!” (We’re pretty enthusiastic about sausage balls around here.) This recipe is exactly what it sounds like. I...
I was reading an article recently about foods that have gone out of fashion. Savory Jell-O salads, liver and onions, tv dinners, spray cheese, olive loaf--I can happily wave goodbye to all of these. But some of the things on the list were just silly. Who are...
I'm not going to play coy: I make awesome deviled eggs. I don’t make the kind with smoked salmon or caviar on top. I don’t make the kind with butter in the filling. I don’t make deviled eggs that involve bacon, shrimp, or Sriracha, ever. I make old-fashioned...
I expect we’ve all heard the origin story of the Buffalo wing by now. You know, the one where Buffalo wings were invented by Teressa Bellissimo at the Anchor Bar in Buffalo, New York? Several versions of that story circulate, pinning the inception to either 1964 or...
Several years ago it seemed I was making stuffed mushrooms every time I turned around. Nearly every party I catered had somebody asking for them. I made sausage and cream cheese stuffed mushrooms, French onion stuffed mushrooms, crab stuffed mushrooms, bacon and...
I haven’t made Sweet Potato Hummus in a while, and I made it last weekend for a party. It’s one of those things I forget about, and then when I do make it I think, “Why am I not making this all the time?!?” There’s nothing authentic about it, and I don’t care. ...
I know y’all like detailed history lessons and such, but I’m busy this week and you’re just going to have to make do with the condensed version. Here it is: bloody marys have been around since the 1920s; they were probably invented by Fernand Petiot at Harry’s Bar in...
A while back I was in a mixed-age group of local cooks and we were talking about food. I know that’s difficult to imagine, but I swear it’s true. Anyway, the subject of party food came up. Every single one of us agreed that our favorite culinary genre was Southern...
Dorothy Parker famously observed, “Eternity is a ham and two people.” As much as I admire Dorothy Parker and her wit, that’s nonsense. I--and I know I’m not the only one--love having ham leftovers, and they’re certainly not a burden as long as you plan ahead just a...
I’m sure we all know the easy way to cook a pile of raw shrimp. First you fill a big pot with water, salt, and crab boil and throw in a cut up lemon or two. Bring that to a boil and add a whole bunch of shrimp. Put a big colander in the sink. Watch the shrimp like a...
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