Buttermilk is used all the time in Southern baking to create a soft, fluffy texture and add a little tang, but it’s not often placed front and center. That’s a shame, because this creamy beverage, which tastes sort of like a cross between cow’s milk and plain unsweetened yogurt, has a lovely tart quality that […]
Greek Chicken Wrap
May 19, 2011 by 1 Comment
Serves 4 Dip: makes about 1/2 cup 1/4 cup low-fat mayonnaise 2 oz crumbled feta cheese 2 T low-fat sour cream 2 pickled pepperoncini peppers, stems removed, chopped 2 garlic cloves, chopped 2 t drained capers 1/4 t dried oregano 1/4 t marjoram 1/4 t hot sauce 1/4 t freshly ground black pepper 1/2 T […]
Turtle Cheesecake
May 13, 2011 by Leave a Comment
Chesecake is a staple at the Market, but it’s different nearly every day because we vary the toppings, crusts, and flavorings. Cookie crusts are particularly good with cheesecakes. If you prefer you cheesecake plain, just serve it without the topping.
Soft-Shell Crabs with Salty Tomato Butter
May 9, 2011 by Leave a Comment
Soft-shell crab season, which generally lasts from May through June is short and highly anticipated. That’s because soft-shell crabmeat is unbelievably tender and buttery-sweet, and the shell, which you eat along with the meat, is perfectly crunchy without being the least bit tough or chewy. True fanatics don’t let a moment of soft-shell crab season […]
Granny Foster’s Sunday Fried Chicken
May 6, 2011 by 3 Comments
Granny Foster made the best fried chicken in the world—salty and golden brown with a crackly crust that gave way to meat as moist and tender as could be. The secret is the overnight brine of water, salt, and spices that drives extra moisture and flavor into the meat, where they are locked in during […]
Cornbread Toasts
May 2, 2011 by Leave a Comment
These crunchy, savor toasts are the upside of cornbread’s short shelf life. Scrumptious and versatile, they can be used in dozens of dishes and snacks—but I’m especially partial to the way they complement zingy Pimiento Cheese
Pimiento Cheese with Cornbread Toasts
May 2, 2011 by 1 Comment
Whether spread on saltines, white bread, or “celery boats,” tangy, creamy, Pimiento Cheese is seriously habit-forming. A simple mix of mayonnaise or cream chees, shredded Cheddar, and jarred red pepper. Pimiento Cheese is one of those unassuming Southern classics that can sometimes be a hard sell for people who didn’t grow up on it. But […]
Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette
April 25, 2011 by Leave a Comment
I created this delicate slaw to showcase the vegetables — curlicue pea shoots, tender carrots, spicy arugula, and fresh herbs—that mark the arrival of spring.
Brown Bag Chicken
April 8, 2011 by 2 Comments
For as long as I can remember, my mom has been cooking chicken in oven bags, those oven-safe plastic bags. So when I recently started roasting chicken in a brown paper bag, I felt sort of like I was going back to my roots. It works great because the paper bag traps just enough steam […]
Jen’s Chocolate-Peanut Butter Pie
April 8, 2011 by 2 Comments
This pie is a peanut butter cup aficionado’s dream. It was the creation of my friend Jen, who was one of the bakers at Foster’s and it has since become a Market staple — one of our most popular pies. With layers of crispy chocolate crust, smooth dark chocolate ganache, creamy peanut butter filling, and […]