Three Ingredient Biscuits! Drop Biscuits Drop Biscuits are like biscuits with training wheels — you don’t have to worry about overworking the dough. The recipes for Drop Biscuits are wetter than biscuits you roll and punch out with a cutter. Usually, they contain more milk or buttermilk than a traditional biscuit recipe. There are many …
Continue reading “Quick and Easy Drop Biscuits”
The importance of corn in the Southern diet cannot be overstated. Corn was eaten fresh in the summer, and dried and ground into meal for boiling and baking in the winter. Cornmeal has also played a major role in Northern foodways and while grits are far more popular down South, cornbread is a universally American …
Continue reading “Ground Corn 101: Cornmeal and Grits”
Every family has at least one culinary Christmas tradition. In our family, at the top of the list of our Christmas traditions are Old-Fashioned Yeast Rolls. These Old-Fashioned Yeast Rolls are light, buttery, golden-brown pillows — perfect for sopping up gravy, dipping into salty, smoky potlikker, or for making a sandwich the next day with …
Continue reading “Christmas Traditions: Old-Fashioned Yeast Rolls”
Maple Syrup Take a look at that glorious view up in the hilltowns of Western Massachusetts. Spring seems nearly finished in Atlanta, but it’s still winter in much of the country. New England has had a long, powerful winter. This past week I paid a quick visit up North and was able to experience something …
Continue reading “North and South: Massachusetts Maple Syrup and Georgia Cornmeal Pancakes”
What’s The Secret to a Perfect Biscuit? I’m asked quite often about biscuits. Folks pull me aside at book-signings. As I am spending the summer in New England, random folks hear my accent and ask about Southern biscuits. People reach out on Twitter and Facebook. I also get at least a couple emails a week …
Continue reading “How to Make Biscuits: Baking Secrets and Five Recipes”
I’m in Paris at the Paris Cookbook Fair — and, that would be Paris, France, not Paris, Texas! It’s been crazy. I’ve been interviewed by Japanese television and there are so many different cultures represented I feel like I am at some sort of culinary United Nations. Yesterday I did a demonstration in the International …
Continue reading “Bon Appétit, Y’all in Paris! Fried Chicken, Grits & Greens, and Biscuits”
The peas are simmering on the stove top fogging up the windows with ham-scented steam. It’s cold out and rather than face the snow, I’m ready to snuggle in and build a fire. I’ll cook the greens and cornbread a bit later today. Some folks make Hoppin’ John – we’ve always just had peas. I …
Continue reading “New Year’s Day Luck and Money: Peas & Greens”
I’m smiling here, teaching at Stonewall Kitchen. What’s not to smile about? Really, nice people, an incredible kitchen, and I adore Maine. It’s a very special place for me and holds very precious memories. I smile a lot in the kitchen. I love, love, love what I do. But, don’t get me wrong, I’ve …
Continue reading “Make Ahead: Make it Easy for the Holidays”
