j_bary/flickr
Restraint: What Cooks Can Learn From Miles Davis
A Southern cook reflects on what a jazz great can teach us about life in the kitchen, and how food, like music, is an art
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j_bary/flickr
A Southern cook reflects on what a jazz great can teach us about life in the kitchen, and how food, like music, is an art
Regina Charboneau
A Southern cook looks forward to warmer weather with romaine lettuce with citrus vinaigrette and mustardy asparagus salad
Mason Masteka/flickr
A Southern chef plans a menu that will accommodate different tastes: quail, lamb chops, mushroom-brioche dressing, and roasted potatoes and Brussels sprouts
avlxyz/flickr
Championship football leads one Southern cook to reflect on the fine art of sandwich-making—and bring back the Muffaletta even though New Orleans isn't playing
cavitt/flickr
Overlooking an allergy can be a chef's worst fear—but being spurred to invent a new recipe can be a pleasure
ChristineLeiser/flick
When her son vows not to eat meat in 2011, a Southern cook leaves tradition behind and adds smoked tomatoes to her split pea soup
FotoosVanRobin/flickr
Now that 2011 is here, the author reflects on how with family and with food, good always accompanies the bad
Regina Charboneau
An antidote to a busy winter schedule: A night by the fireplace with your significant other—and a sexy crustacean
kimberlykv/flickr
A childhood fantasy about cherubs and candy puts spun sugar atop a cook's list of unearthly food pleasures
Thomas Claveirole/flickr
As Christmas approaches, a chef awaits a classic New Orleans midnight dinner—and is thankful for the chefs reinventing it
[casey]/flickr
Pasta Carbonara and gumbo rank among this cook's foods for cooler weather—even if it's still 70 degrees in Mississippi
Regina Charboneau
The last Thanksgiving hurdle: turkey. A recipe for turkey parfait that makes the author's cranberry sauce variations look tame.
Regina Charboneau
Cranberry sauce is the little black dress of the Thanksgiving table: classic, but often boring. Two unconventional recipes.
Regina Charboneau
The first topic in our series: squash. Recipes for squash-pecan popovers, squash with quinoa, and corn-and-squash quesadillas.
[puamelia]/flickr
An encounter with the most trusted gourmet in America led a chef to learn the wisdom of Fernand Point, a titan of French cuisine
jetalone/flickr
Fans of sustainability can be accused of jumping on the bandwagon. But you shouldn't accuse them of jumping to the wrong conclusions.
Regina Charboneau
An elaborate dish of pastry filled with meatballs, pasta, sauce, and chicken supports a cook's culinary hypothesis
Regina Charboneau
How do you cook while wearing 19th-century period clothing? You don't. Good thing we've got freezers nowadays.
Southern Foodways Alliance/flickr
Whether uttered by an acquaintance, a server, or a chef, a "how are you?" might seem forced—but the simple question can lead to lasting friendships
Regina Charboneau
A cook explains the joy of spur-of-the-moment projects, whether chocolate truffles or Creole cream cheese ice cream
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