Surely, this moist, pecan- and fruit-flecked cake must get its name from the sugary nectar upon which fluttering hummingbirds lunch. This namesake sweet is at least as popular among the birds’ Southern human counterparts. Indeed, it is Southern Living’s all-time most requested recipe. This is my adaptation of the magazine’s classic version. MAKES ONE 8- […]
Aunt June’s Lemon Icebox Pie
April 4, 2012 by Leave a Comment
This is my mom’s sister’s, my Aunt June’s, icebox pie. It was my dad’s favorite pie, so she always brought one when she came to visit. She topped hers with meringue, but I prefer whipped cream. The gingersnap crust was also my addition, because I love gingersnaps with lemon. Makes one 9-inch pie (Serves […]
Deviled Eggs on Sliced Heirloom Tomatoes
April 4, 2012 by Leave a Comment
I make deviled eggs often at home; even when the refrigerator is next to empty, there’s always the makings for deviled eggs. This composed platter, with the eggs on sliced tomatoes, was a standard Sunday lunch item at my Granny Foster’s house when I was a child. The devilled eggs can be prepared through step […]
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 […]
Pan-Seared Sea Scallops with Citrus Tarragon Butter
April 4, 2012 by 1 Comment
Scallops are light but also very flavorful, so they’re ideal for simple preparations like this one. With this tangy citrus and tarragon butter, it’s one of my standby dishes, something I make when I come home late from the Market and want to make a quick, effortless dinner. Photo to the left by Quentin Bacon. Serves 4 […]
Skillet Cornbread
April 4, 2012 by Leave a Comment
This cornbread is delicious warm, with sweet butter. To use it for panzanella, allow the bread to cool completely before cutting it into cubes. You can also make the cornbread a day in advance, letting it dry out a bit before turning it into panzanella. Makes one 10- or 12-inch inch round 2 tablespoons olive […]
Roasted Vegetable Meatloaf
April 4, 2012 by Leave a Comment
Using ground beef with a higher fat content ensures a moist meatloaf. For a take on an old-fashioned TV dinner, serve with Mustard Mashed Potatoes, Green Beans with Garlic, Lemon & Parsley, and Strawberry-Rhubarb Crisps with Cardamom & Nutmeg. Photo to the left by Brian Leatart. Serves 6 3 small zucchini, diced 3 red bell peppers, diced 2 medium-size […]
Mustard Mashed Potatoes
April 4, 2012 by Leave a Comment
For a take on an old-fashioned TV dinner, serve with Roasted Vegetable Meatloaf, Green Beans with Garlic, Lemon & Parsley, and Strawberry-Rhubarb Crisps with Cardamom & Nutmeg. Photo to the left by Brian Leatart. Serves 6 2 3/4 pounds medium-size Yukon Gold potatoes, peeled, quartered 6 tablespoons (3/4 stick) butter, room temperature 2/3 cup (or more) whole milk 3 tablespoons Dijon mustard […]
Green Beans with Garlic, Lemon & Parsley
April 4, 2012 by Leave a Comment
For a take on an old-fashioned TV dinner, serve with Roasted Vegetable Meatloaf, Mustard Mashed Potatoes, and Strawberry-Rhubarb Crisps with Cardamom & Nutmeg. Photo to the left by Brian Leatart MAKES 6 SERVINGS 1 1/2 pounds green beans, trimmed 2 tablespoons (1/4 stick) butter 2 tablespoons olive oil 2 large garlic cloves, minced 1/4 cup chopped fresh parsley 1 tablespoon grated lemon peel 1. Cook beans […]