Smothered Chicken
Smothered chicken is one of the signature dishes of the South and as such it’s been subject to a lot of tweeking – some good, some not so good. Recipes you find in the old cookbooks will often just direct you to cut up or spatchcock the bird, season, flour & brown it, cover in…
Lemon Poppy Seed Cake
Everyone needs a reliable Poppy Seed Cake recipe in their culinary toolkit and this one is a good basic variation on the Maida Heatter version. Nothing, however, can quite beat my first “Poppy Seed” cake. I only assisted in the preparation of this fraud but it provided a valuable lesson in exploring the limits of…
Cranberry Orange Relish Sauce
This is the cranberry sauce for those who like it chunky and not too sweet. Ocean Spray used to make something just like it when I was a kid – came in a glass jar and was a huge improvement over the gelatinous sugary pureed stuff that tastes like the metal can…. Unfortunately, they either…
Marinated Shrimp
This recipe for marinated shrimp is one of those that we tend to forget about since it’s so basic, but it’ll be the first thing to run out at a party (especially if you add in some lump crabmeat). It also has the great advantage of staying fresh in the fridge for a few days…
Andouille Stuffed Pumpkin
Hog butchering and pumpkin picking both happen in autumn and what better way to celebrate great ingredients than combining them in an andouille stuffed pumpkin. I’ve made this every fall for years and have tried all kinds of stuffings but these are the ingredients that seem to accent the pumpkin with true Louisiana flavors. And…
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