October’s Recipe of the Month comes from Sara’s latest cookbook, Pie: A Savor the South Cookbook When fall arrives and the air is brisk, you know it’s apple season and time to heat up the oven and start making pies. The best apples are the ones you grow or pick yourself, so try and seek […]
Say’s Bread Pudding
December 6, 2017 by Leave a Comment
THIS DISH CALLS FOR TWO ROUNDS: bourbon for the pudding and bourbon for the sauce. Perhaps that’s why my mom didn’t start making it until after my sister and I went off to college. As Peter recounts in the introduction to Foster’s Market Favorites, we had to ban our underage employees from dipping into the […]
Bourbon Apricot & Sweet Potato Hand Pies
September 12, 2017 by Leave a Comment
These rustic half-moon pastries travel beautifully, making them one of my favorite picnic treats. Just wrap them in wax paper and you’re off! Makes eight 4- to 5-inch hand pies 1 cup dried apricots, chopped 1/4 cup bourbon 2 medium sweet potatoes (about 1 pound) 1/2 cup sugar, plus more for sprinkling on top […]
Farm-Stand Peach Ice Cream
July 3, 2017 by Leave a Comment
Throughout the South, but especially along rural strips of highway, you’ll find a plethora of roadside farm stands advertising their homegrown wares with colorful, hand-painted wooden signs. I love these quirky little catchall stands, where you’re almost as likely to encounter folk art or a mini petting zoo as you are watermelons and eggs. If […]
Coconut Macaroons Dipped in Chocolate (Gluten Free)
May 4, 2017 by Leave a Comment
THESE COCONUT CLUSTERS ARE WELL ROUNDED, balancing a chewy interior with a crisp golden crust, and sweetened flaked coconut with a semisweet chocolate topping. Makes about 1.5 dozen (2.5-3 inch) cookies 4 large egg whites 1 cup sugar 1 tablespoon honey 1 teaspoon pure vanilla extract 3 cups sweetened flaked coconut 1 cup almond flour […]
Carolina Rice Pudding Brulee
February 28, 2017 by 1 Comment
Humble rice pudding gets a serious makeover with the addition of flavorful, fat-grained Carolina Gold rice and a glassy, sugared brûlée crust. MAKES SIX 6-OUNCE SERVINGS 3 cups milk 3⁄4 cup Carolina Gold or other long-grain white rice 1 vanilla bean, split lengthwise, seeds scraped and reserved 1 teaspoon kosher salt 1 cup heavy cream […]
Banana Pudding
June 25, 2016 by Leave a Comment
Here is my favorite recipe for classic banana pudding – spiked with rum, layered with bananas and vanilla wafers, and crowned with meringue. Serves 6 to 8 2 and 1/4 cups milk 1 vanilla bean, split lengthwise, seeds scraped and reserved 4 large eggs, separated 3/4 cup sugar 1/4 cup cornstarch, sifted 1/2 teaspoon kosher […]
Chano’s Tres Leches Cake
April 24, 2016 by 4 Comments
FOR 22 OF OUR 25 YEARS, we’ve been blessed to work with Chano Valencia, an incredible baker. Of all his cakes, I think this one is my very favorite. Topped with strawberries, sandwiched with jam and soaked in cream, it makes for a super moist take on a traditional strawberry shortcake. Just plan to make […]
Espresso Shortbread Cookies
December 20, 2013 by Leave a Comment
1 cup butter, softened 1/2 cup granulated sugar 1 tsp. sea salt 1 tsp. vanilla extract 2 cups all-purpose flour 1/2 cup chocolate-covered espresso beans, chopped 1 Tbsp. finely ground espresso beans Wax paper 1/2 cup Demerara or turbinado sugar, divided 1. Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer 2 to 3 minutes or […]
White Chocolate Chunk Hazelnut Cookies
April 5, 2012 by Leave a Comment
These are a nice, sophisticated alternative to chocolate chip walnut cookies, but just as familiar and comforting. Photo to the left by Quentin Bacon. MAKES ABOUT 3 DOZEN 3-INCH COOKIES ½ pound (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 cup packed light brown sugar 3 large eggs 2 teaspoons pure vanilla extract […]