I’ve shared recipes for fried green tomatoes before, but each time I’ve tried to gussy them up by adding herbs or layering them with other ingredients. I like those dishes, of course, but the fact is there is something wonderful about making fried green tomatoes the way my mother and grandmother made them- that is, […]
Summer Corn Cakes with Chopped Tomato and Avocado Salsa
May 26, 2013 by Leave a Comment
The contrasting flavors, textures, and colors make this vibrant summertime dish a feast for the eyes as well as the mouth. It is tops served with a fried egg for breakfast, and you can turn it into a filling lunch or dinner by scattering the cakes with grilled shrimp or chicken breast. MAKES ABOUT 1 […]
Pot Roast Potato Cakes with Poached Eggs, Fresh Greens, and Horseradish-Mustard Vinaigrette
April 10, 2012 by Leave a Comment
This hearty dish, which is a great way to reinvigorate leftover Foster Family’s Pot Roast with Herb-Roasted Vegetables, is inspired by Southern dishes featuring “low” cuts of meat. With savory layers of potato, roast, and poached eggs finished with the cool heat of the Horseradish-Mustard Vinaigrette and brightened with fresh greens, this crowd-pleaser makes for […]
Very Berry Smoothie
April 4, 2012 by Leave a Comment
Often when I don’t have time for breakfast but feel I need to eat something, I make a smoothie. Smoothies are satisfying enough to tide you over until lunch, and you can whip one up in less than five minutes with whatever fruit you have on hand. This is one of my favorites. Photo to […]
Pimiento Cheese & Grit Souffle
December 1, 2011 by 2 Comments
This recipe is the perfect dish for a Southern potluck brunch, or can bring a little South to any brunch! It’s comforting, creamy, filling, and the pimiento cheese adds the perfect amount of sharpness to the grits. Serves 10-12 2 cups heavy cream 2 cups water 1 1/2 cups yellow grits 3 cups corn, cut […]
Sweet Potato Buttermilk Biscuits
October 10, 2010 by 5 Comments
I give the method for baking a sweet potato in this recipe, but the truth is that leftover sweet potatoes, like Orange-Maple Roasted Sweet Potatoes, are invariably what inspire me to make these. In a perfect world, I eat them warm topped with maple Sweetened Butter.
Sweet Fruit-Full Breakfast Bread Pudding
April 22, 2010 by Leave a Comment
Laura Cyr, who’s known as the “Casserole Queen” at Foster’s Market, created this. She gave me this recipe, but admits that she never sticks to it. Depending on what she finds when she arrives at the Market in the morning, she might use day-old bread, or stale or broken pound cake, scones, or biscuits. Serves […]
Individual Proscuitto, Spinach, and Egg “Pies”
December 30, 2009 by 2 Comments
We make these elegant little pies often at the Market. There’s no crust involved; the prosciutto forms the outside of the pie. Customers love them to eat on the run because they’re easy to eat out of hand. For the same reason, they’re great to serve for a weekend brunch or picnic.
Hot Cross Buns with Raisins, Apricots, and Cranberries
December 28, 2009 by Leave a Comment
We make these around Easter every year, and they’re very popular. The citrus and dried fruits make these hot cross buns more flavorful than traditional buns. We use basic Granny Foster’s Refrigerator Roll dough, which can be made in advance. Our hot cross buns are great for breakfast or tea.
Say’s Bread Pudding with Bourbon Icing
December 28, 2009 by Leave a Comment
This is actually a variation on my mother’s bread pudding. My mother, Say, adds much more butter and bourbon than we do at the Market, but our version is just as delicious