1+ week, 6+ day ago  (443+ words) Craving steak? Get out the cast-iron skillet. Need a drink? Try a springtime bourbon tonic. Missing chocolate? Here's the perfect triple mousse cake For many Southerners, the end of Lent means the end of forty days of restraint in the…...

2+ week, 1+ day ago  (429+ words) Starring a classic egg salad, cucumber and jalape'o, and "shrimp butter" and tomato'all courtesy of a legendary Southern food family By Lindsey Liles Recipes by Spring Council Though Mama Dip went on to write cookbooks of her own, Spring has…...

1+ mon, 3+ day ago  (155+ words) Recipe by Anna Stockwell Read our Q&A with the author about the new cookbook, a celebration of all things butter. 1 lb. mafalda corte, reginette, or other short pasta 10 tbsp. cold salted butter, cubed 1 tbsp. olive oil 10 garlic cloves, thinly…...

1+ mon, 2+ week ago  (787+ words) As for the chef, he towers over the counter slicing cabbage, the rhythmic thip-thip-thip of his knife a metronome, ham steaks in a bowl at his elbow. Randall is so focused that he doesn't hear us enter. We are early,…...

2+ mon, 5+ day ago  (236+ words) Credit ancient Rome for giving us roads, the twelve-month calendar, aqueducts'and beignets. As early as the second century BC, street vendors were serving up the sugar-coated fritter's precursor in "scriblita," a simple dough fried in animal fat and drizzled in…...

10+ mon, 1+ week ago  (564+ words) About 4 or 5 servings By Kim Severson Recipe by Erik Niel You'd be hard-pressed to find a list of Tennessee's top chefs without Erik Niel's name on it. For two decades, he and his wife, Amanda, have showcased the food of…...