This tomato jam is the quintessential Southern condiment!
I first tasted this pie at Crook’s Corner, the legendary Chapel Hill restaurant that’s had my friend and colleague chef Bill Smith at the helm for more than two decades. The first forkful was a revelation, the sort of otherworldly gustatory experience that involuntarily causes heads to tilt back and eyes to roll—the OMG kind
Sorghum is Appalachia’s version of maple syrup. It’s the evaporated cane juice of a grain called sorghum that is pressed and then cooked in a shallow pan until it cooks down to an amber brown syrup that’s a bit thicker than honey. Its flavor is vegetal, earthy, and sweet, with a hint of spice. It
The Mississippi River Delta, stretching for about one hundred miles along the banks of the mighty Mississippi and extending eastward fifty miles across the state is one of the richest agricultural regions in the world. After the Emancipation Proclamation was enacted and slaves no longer worked the cotton fields, Chinese men migrated to the Delta
Just like Mama made it! What makes this egg salad special is the use of Durkee, a sandwich spread found near the mustard at the store. You’ll never open my refrigerator without finding a jar of Durkee! If you can’t find it locally, yellow mustard and extra mayonnaise can be substituted. This egg salad was
A Southern classic and our December Cake of the Month, the Coconut Cake uses both coconut extract and coconut milk. Instead of sprinkling the coconut on top, I like to mix it into the cream cheese icing. Keep this cake refrigerated and note that it may be good cold but it’s amazing at room temperature.