My dad knocked on the back door a few days ago and handed me a bag of seven or eight cucumbers from my parents’ garden. I cut some up for Princess Persnickety to take with lunch, I made a batch of Tzatziki Sauce, and then I threw together a batch of Refrigerator...
Every year I am amused at the number of satsumas people around here are trying to give away, to say nothing of the lengths to which they will go to unload them. I feel for these people. I don’t know exactly how many ripe satsumas one healthy, mature, satsuma tree will...
Thank heavens strawberry season has arrived here on the Gulf Coast, because this is the horror I woke up to this morning: What you’re seeing is--at most--ONE English muffin’s worth of homemade strawberry preserves. Until a few years ago I was just fine with grocery...
These pickled shrimp are based on an old recipe recounted by Mobile’s Eugene Walter, who, among an astonishing array of other things, wrote the southern food cookbook from Time-Life’s famed Foods of the World series. And when I say an astonishing array, I mean it. He...
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