Tag Archives: Southern

Griddle Cakes

Tweet The only thing Italian about this recipe is the story that goes with it. My son, Joe, and I were in Brindisi, Italy, on a volunteer-working-vacation. This was our second visit to southern Italy and although it was a different town, the mission was the same; to teach conversational English to students. Joe was […]

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Roasted Butternut Squash

Tweet Hard winter squashes, such as butternut, hubbard and spaghetti squash, make their seasonal appearance as early as October, just in time to grace our tables for the holidays, and linger around for the winter. Their quirky shapes and strange markings may be rather intimidating to some, but are actually very simple to prepare. The […]

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Hummingbird Cake

Tweet I have been making this cake for years. It is my son’s cake of choice for his birthday and the traditional batter for our Easter Bunny Cake. It is similar to carrot cake (minus the carrots) only better! I have several Southern Living Cookbooks dating back to the 1970’s and this recipe made it’s […]

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Evaporated vs Sweetened Condensed Milk

Tweet In the early 1900’s, canned milk was the milk of choice. At the time, fresh cow’s milk, contaminated with bacteria, was considered unsafe to drink (before FDA regulations). My grandmother kept two canned milk products in her pantry, Pet Evaporated┬áMilk and Borden’s Sweetened Condensed Milk. These are two very different products, can not be […]

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Lemon Ice Box Pie

Tweet This type of pie was named after the “ice box” it was stored in to keep cool. Prior to World War II, the majority of Americans did not have electricity, so that meant no refrigerators to keep perishables. Ice boxes, dating back to the 1830’s, were insulated (tin or zinc) boxes that typically held […]

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Pasta Milanese with Saint Joseph’s “Sawdust”

Tweet This pasta dish is a classic for New Orleanians of Sicilian descent. It is the ritual meal (a cena di San Giuseppe) that is traditionally served on March 19th for Saint Joseph’s Day (San Giuseppe). This version is adapted slightly from John Besh’s recipe in his cookbook, My New Orleans.     Ingredients: 1/4 […]

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Praline Pound Cake

Tweet A coffee and tea time favorite, this praline pound cake is one of those Southern cakes that is a consummate example of down-home goodness. I love this type of “needs no icing” kind of cake, that is not only the perfect offering for a friend who stops by for coffee, but is right at […]

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Sweet Potato & Andouille Hash

Tweet Hash became notably popular during and after World War II, due to the rationing of fresh meat and for many, it came in a can (Hormel corned beef hash). When I was growing up, we never wasted food and leftovers on one night could easily find their way into breakfast the next morning. Hash […]

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Southern Greens

Tweet For generations, the American South has cooked up some mighty fine eating, but it’s more than fried foods and decadent desserts. Greens became a staple food when slaves utilized the tops of beets and turnips, discarded after harvest. Simmered in a pot of water with a piece of pork (ham hock or salt pork) […]

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Okra Gumbo

Tweet Okra, also known as “gumbo” or “lady fingers,” is a highly nutritious edible green pod vegetable. It’s available fresh just about year-round in the South and from May-October in other areas. Fresh is best for breaded and fried but you can usually find it frozen in the market, which works fine in soups, gumbos […]

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