This supereasy crumb-and-butter crust is what I make when I want a crispy, crumbly crust, especially for custard pies. The kind of cookie crumbs determines the flavor of the crust— this one is chocolate, but the variations are limitless.
Carolina Rice Pudding Brûlée From Sara Foster’s Southern Kitchen
March 29, 2011 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.
Shrimp Jambalaya from Sara Foster’s Southern Kitchen
March 15, 2011 by Leave a Comment
Yet another in the seemingly endless parade of hearty one-pot dishes from the Creole and Cajun traditions, jambalaya is a close cousin of Spanish paella (which comes as no surprise given Louisiana’s previous ownership by Spain). I love jambalaya, whether it’s made in the “red” Creole style, with tomatoes, or in the “brown” Cajun style, […]
Mom’s Pot Roast
March 1, 2011 by Leave a Comment
I ate this pot roast every Sunday of my life growing up. My mother now makes it for Peter and I whenever she comes to visit. It’s a ritual; before my mom comes to town, Peter goes to the store and buys everything she will need to make it. As soon as she puts her […]
Judy’s Raspberry Trifle
February 2, 2011 by 1 Comment
My sister Judy has made this recipe for holidays as long as I can remember. She makes one large trifle but I like to make individual ones, served in glasses so you can see the layers of fruit and cream. It is important to make this ahead of time so the cake will absorb the […]
Orange-Maple Roasted Sweet Potatoes
January 25, 2011 by Leave a Comment
Serves 4 2 pounds sweet potatoes (3 to 4 medium), peeled, halved lengthwise, and cut into 3-inch wedges 4 tablespoons unsalted butter, melted 2 tablespoons olive oil 1/4 cup maple syrup Juice of 1 orange Leaves from 6 to 7 fresh thyme sprigs (about 2 tablespoons) Sea salt and freshly ground black pepper to taste […]
Provencal-Style Beef and Bean Soup
January 25, 2011 by Leave a Comment
This is a hearty, chunky soup that’s perfect for using leftover cooked beef or steak. Sun dried tomatoes, garlic, rosemary and basil give this soup a South of France flavor. It freezes beautifully, too. It’s also great served with Crostini.
Pasta with Carbonara Sauce
January 6, 2011 by Leave a Comment
This sauce will be enough for 8 ounces of warm, freshly cooked pasta; always reserve a bit of the cooking water to toss with the sauce and hot pasta. 3 slices bacon 1 large egg 1/2 cups heavy cream Sea salt and freshly ground black pepper Freshly grated Parmesan cheese 8 ounces freshly cooked pasta […]
Pasta with Wild Mushroom Sauce
January 5, 2011 by Leave a Comment
This sauce is good with conchiglie, gemelli, farfalle, or orechiette and is enough for 8 ounces of pasta. Always reserve a bit of the pasta cooking water to toss with the sauce and hot pasta. 3 tablespoons unsalted butter 1 tablespoon olive oil 8 ounces wild mushrooms (chantarelle, porcini, yellow foot, or hedgehog), cleaned 2 […]
Rigatoni with Sausage, Cannellini Bean, and Swiss Chard
January 5, 2011 by 1 Comment
Because it’s so big and toothsome, rigatoni seems to demand a hearty, wintry sauce like this one. It’s just the kind of comforting one-dish meal you want on a cold night.