Julia Child, Escoffier, and a Louisianan grandmother taught the author the secrets of simmering.
With lesser cuts of meat, browning and simmering is the best technique cooks can have in their repertoire.
These mashed potatoes use two kinds of tuber for ultimate texture and flavor. They make an ideal side for a roast.
East and West are polenta country, but hominy reigns in the South, especially before noon.
Grits are a versatile starch and can take on anything you want to add to them. Andouille sausage and shrimp makes a savory addition.
If you ask people to come up with one food that is absolutely Southern, they will probably mention grits.
Determined to shed a few pounds, the author returns to three simple sauces and the recipes that showcase them best.
Whether squeezed onto a salad or a roast chicken, fresh lemon juice can turn a low-fat dish into a stunning meal.
With the plate bordered with some pink sea salt, this meal takes the author back to a favorite lunch at La Grenouille in New York.
Virtually calorie-free, tomatoes also add moisture and flavor to any piece of fish or chicken. They do especially well with basil, rosemary, or capers.
With Christmas over, it's time to think about the next celebration. Recipes for a Southern-style party.
This dish is influenced by my years in San Francisco but has my twist on a San Francisco favorite.
To make the crepes extra festive, I light the liqueur with a sparkler.
New Year's Day is filled with traditional Southern dishes that are considered sacred where I live.
This is made in one skillet and served immediately.
These onions make an ideal topping for the wilted greens and cabbage salad.
A Southern mother dotes over the special meal, hoping to keep her sons coming home for the holidays.
These Yorkshire pudding-style cakes will add a special touch to any Christmas morning spread.
For this author, the spirit of giving--from hosting meals to old-fashioned charity--is illuminated by friends and reflections.
This is a great gift to give with a bottle of rum or bourbon.