This is a classic. I serve this with frozen yogurt instead of ice cream because I like the tanginess of the yogurt with the sweet, syrupy cherries. Use any variety of cherries you want–sweet or sour. Serves 4 to 6 2 cups pitted cherries (about 10 ounces), plus extra for garnish ¾ cup dry white […]
Frozen Layered Terrine
April 4, 2012 by Leave a Comment
This is the easiest type of summertime dessert–one that requires no cooking and very little prep. SERVES 8. 3 pints ice cream, frozen yogurt, or sorbet, such as raspberry sorbet, strawberry ice cream, and blueberry, blackberry, or boysenberry sorbet 1. Place a 9x5x3-inch loaf pan in the freezer for 30 minutes until it is […]
Crispy Chicken Cutlets with a Heap of Spring Salad
March 30, 2012 by Leave a Comment
This dish contains all the flavor and crunch you expect from fried chicken, but with all the health benefits of using boneless, skinless chicken breast. Plus, you get bonus points for scattering the cutlets over a tender arugula salad bursting with fresh herbs and drizzled with tarragon-infused Buttermilk Green Goddess Dressing. SERVES 4 TO 6 […]
Buttermilk Green Goddess Dressing
March 30, 2012 by Leave a Comment
A classic of the West Coast, this dressing was created in the 1920s by San Francisco’s Palace Hotel in honor of a play by the same name. With buttermilk standing in for sour cream, my “Southern” version is light, tangy, and chock-full of green herbs. It’s the quintessential spring and summer dressing, and because it’s […]
Homemade Mayonnaise
March 30, 2012 by 2 Comments
I take a cue from Granny Foster and make it a practice always to keep a jar of homemade mayonnaise in the fridge. Once you realize how easy it is to make—and how much richer the flavor—you’ll never go back. After you’ve made this basic mayo, you can use it to create a plethora of […]
Buttermilk Panna Cotta with Balsamic Strawberries
January 31, 2012 by 1 Comment
This simple panna cotta is all about the tangy flavor of creamy buttermilk topped with a sweet-tart spoonful or two of bright red balsamic-glazed strawberries.
Brussels Sprouts with Creamy Dijon Sauce
January 6, 2012 by Leave a Comment
Every Thanksgiving at the market, we sell pounds of these as a side to our turkeys. It’s an easy weeknight side to any entree, and leftover dijon cream goes beautifully with most roasted vegetables, such as asparagus, carrots, or potatoes. Serves 4 1 pound brussels sprouts, tough outer leaves removed, stems trimmed, and halved lengthwise […]
Anytime Hoppin’ John & Hoppin’ John Cakes
January 2, 2012 by Leave a Comment
When it comes to good luck, Southerners don’t take any chances. Each year on New Year’s Day, we hedge our bets by eating hoppin’ John, a rustic mix of rice, black-eyed peas, bacon, and onion that is thought to bring good fortune in the year to come. (Literally—the peas in the dish represent coins, and […]
Heirloom Tomato Salsa
January 2, 2012 by Leave a Comment
This salsa, a rough mix of vine-ripe tomatoes, white onion, and cilantro, is so simple and bright that it enhances the flavor of the most delicate of proteins, like fish, perfectly without overpowering it. Also, try it on top of my Anytime Hoppin’ John. 2 heirloom tomatoes (about 1 pound), cored and chopped 2 tablespoons […]
Beef & Bean Chili
December 8, 2011 by Leave a Comment
My mom taught me to make this chili when I was in junior high school; it’s the first thing I remember knowing how to cook.