I adore boiled peanuts. They’re salty, spicy, delicious, and a bit of a litmus test. You say you don't like them? Then you must not be from around here. I can accept that boiled peanuts aren't a universal favorite, I guess, but why are some people so dismissive...
Unlike foie gras, veal tartare, and the still-beating hearts of cobras, as delicacies go, there is nothing controversial about pimento cheese. The only question at all is whether it’s good or bad. Bad pimento cheese is, of course, an abomination, but good pimento...
The other day I heard someone say that they don’t like watermelon. Now I can’t for the life of me remember who it was--maybe I’ve blotted them from my memory altogether? I mean, who ever heard of such a thing? I adore watermelon, I always have, and I assume you do,...
Oooooh! Ooooooh! Have I ever got a dandy recipe for you! But first, let me explain: A while back I ran across a recipe I very much wanted to try. It was a whipped ricotta dip with rosemary for bread and vegetables. So quick and easy, I just knew it would be right up...
You’re welcome! I’m about to tell you a little about these marvelous chicken legs, including why should you make them today, and why you should save the recipe forever, and why you ought to make them all the time going forward. I mean, obviously, of course,...
It’s that time again: the end of the kumquat season is here on the Gulf Coast! These dandy little citrus fruits are still weighing down trees all over the place, last year’s hurricanes and this year’s Arctic blast be damned. My friend Gina messaged me yesterday and...
I don’t know when our family started the sweet tradition of making these cookies every Valentine’s Day, but I assume it was well before I was born. My Nana made them. My mother made them, too--actually, she still does--and now we all make them. I know that today and...
Eternity is a ham and two people. --Dorothy Parker By the same token, I assume I’m not the only one with leftover ham? Honestly, I don’t understand people who cook a turkey at Christmas. Didn’t they just do that a month ago? How can they possibly want turkey AGAIN? To...
It’s not too late to make this quick and easy fudge!
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...
For a while now the trendy word around the Web has been "obsessed", and the hyperbole of it all makes me roll my eyes. For Pete's sake, how often is someone actually obsessed with something, as opposed to just liking it or just wanting it, or just being very...
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