Every year I am amused by how many 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...
Here in the South, we don’t usually skimp on food for celebrations. Y’all know exactly what I mean. It’s go big or go home. This year for Thanksgiving we had appetizers: a vegetable tray, baked Swiss and bacon dip, and a terrific cheeseball and cracker array...
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