I first made Street Corn Salsa in 2023 for an art opening that fell on Cinco de Mayo. I’d made other TexMex things for the food table--I don’t now remember what--but I distinctly remember this salsa drawing a crowd. (Actually, my notes say, "OMG! THIS was the belle...
Fruit salad? Whoop-di-doo, right? Nothing to see here. Yawn. UNLESS you give a little thought to the components and make this silly easy dressing to drizzle all over it. In that case, fruit salad can be awesome! I think the biggest mistakes people make...
I don’t know anybody who doesn’t like Poppyseed Chicken. And, wow! It’s super easy to make. Now, y’all know I don’t make you cook with cream of whatever soup unless it’s absolutely necessary, which is rare. Still, this IS the South after all, and...
I’ve been working hard on my next cookbook. (WHAT is taking so long?!? I don’t understand it, either.) The new book’s working title is, The Art of Everyday Cooking for One or Two, and part of that equation is super-easy delicious real food recipes with no weird...
I LOVE artichokes. My mom first introduced us to artichokes when we were kids, and they were always a treat. A steamed artichoke with melted butter on the side, I was in heaven. When I got a little older I ordered a stuffed artichoke in an Italian restaurant in New...
Yesterday I grabbed what I thought was a can of pineapple chunks and opened it. It wasn’t chunks, it was crushed which definitely wasn’t going to work for the fruit salad I was making. So I dumped it in a plastic container and tossed it in the fridge, promising...
Curried Chicken Salad is savory, a little sweet, and one of the tastiest chicken salads I know. It’s great on a croissant, atop butter lettuce, or on an endive leaf as a pick-up hors d'oeuvre. It’s also really good piled on crispy crackers, eaten standing over the...
No, they’re not authentic. But yes, they’re amazing and addicting. What we refer to as a báhn mì is a fine example of French-Asian fusion food from Vietnam. It began as a Vietnamese version of the quintessential French sandwich, the jambon-buerre--AKA, ham...
When I was little my favorite seafood was fried shrimp. And I liked it fried any which way. My mom made fried shrimp using a light tempura-style batter from Recipe Jubilee, the Junior League of Mobile cookbook. Morrison’s flagship cafeteria at Springdale Plaza in...
It happened again. I went to my neighborhood grocery yesterday for milk, coffee, and anything else we might need for the next three days. (It’s Coldmageddon 2026 on the Gulf Coast as I write this.) I had to walk past the meat case on my way to the checkout. And...
This braised Swiss Steak smothered in its savory onion and tomato gravy is a cool weather favorite at my house. It’s familiar, comforting, and the flavorful beef is wonderfully tender. I always serve it with some sort of starchy vehicle to transport every last bit...
So, I know I say this all the time, and it’s probably getting irritating, but our Chicken Pies were pretty popular at the catering shop. We always tried to have Chicken Pie of some sort in the coolers, and we had several versions--Broccoli and Cheddar Chicken Pie,...
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