This recipe for the best watermelon is inspired by the kindness of a stranger. The watermelon can be found and enjoyed anywhere, ideally in the summer months. Cantaloupe is a good substitute.
These super-savory Smoked Salmon Deviled Eggs are the perfect protein-filled bite with a slight crunch from pickled red onion. They’re especially good with Bloody Marys.
Every spring, I anticipate the day fiddleheads grace the farmer’s market tables. These curly-cues, paired with goat cheese, make a lovely spring quiche.
What the cookbook is: A genuine, unpretentious journey through Appalachia by way of its history, food, and people.
What the cookbook is not: A book only of traditional, old-fashioned recipes.
Who this book is best suited for: A home cook who enjoys reading about and trying food (some traditional, some not) from different American regions.
Three words to sum it up: A sincere homage.
Inspired by one of my favorite comfort foods Shrimp and Grits, this recipe for Scallops and Grits is just as special. Fontina-buttermilk grits lend a slightly sweet, slightly tangy complement to the scallops.
This delightful corn cake creates its own rich, maple custard as it bakes. The infused cream you pour over the top will bake into the batter. Some settles in pockets towards the bottom of the cake while the entire underside is covered with the thinnest layer of custard. The cake is moist with a contrasting texture from the cornmeal. Sweet maple and cardamom’s spicy flair make this recipe perfect for an autumn outing. There’s no refined sugar, only syrup and spice.