As happy as I am to crank out impressive, dinner-party dishes, I’m just as content sitting on the porch drinking rosé and noshing on simple appetizers that come together in minutes. My latest creation is a spring crostini topped with fresh fava beans, aged Parmesan cheese, and fresh mint from the garden. Drizzle with some […]
You can’t beat a cast-iron skillet for corn bread and fried chicken, but those aren’t the only reasons to haul it out. I love the crispy edges it creates in this simple, buttery, down-home cobbler, inspired by one in Rebecca Lang’s outstanding volume, Around the Southern Table: Coming Home to Comforting Meals and Treasured Memories (Oxmoor House, 2012). It’s incredibly fuss-free, calling for only one mixing bowl. The hint of cornmeal adds an appealingly rustic layer of flavor and texture. Hers calls for a combination of half blueberries and half peeled and sliced peaches (cut in 1/4-inch-thick slices.) Since fresh, ripe peaches weren’t available at the market, I used a mixture of summer berries instead. When peaches come into season, you can bet I’ll make it her way. Serve this with a big scoop of vanilla ice cream. Leftovers are great warmed up for breakfast.
Spinach fades quickly in Southern gardens, but chard—another dark leafy green with a mild but vibrant flavor—can last well into summer. A close relative of the beet, chard is a natural match to bright citrus.
I love Martha Foose’s cookbooks as much for her stories as her satisfying, unpretentious recipes. She has a great knack for making even a homey classic feel fresh and exciting. Her take on pepper steak, from her 2011 book, A Southerly Course (Clarkson Potter), is probably the best I’ve ever had. One important trick is adding the peppers near the end of the cooking time, after uncovering the dish, so that their texture and vibrant colors are retained. It is fantastic served over plain fluffy, white rice. As with so many of her recipes, a Mississippi memory provides the inspiration and the context.
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Brewed with toasted caramel malt and finished with beechwood, Budweiser Black Crown is an ideal pairing for the Hail Mary Pub’s Potato Heads.