Month: February 2013

Sweet Potato & Andouille Hash

1 Comment
  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).…

Southern Greens

  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…

Okra Gumbo

4 Comments
  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…

Candied Sweet Potato Tart

1 Comment
  The art of making desserts is a great source of pride for the Southern hostess. Armed with heirloom recipes and an intuitive sense that company may be dropping by,…

Grits vs Polenta

1 Comment
  Is it grits or is it polenta? They both are dried corn, so what’s the difference? Yes, grits and polenta are both made from corn, but to answer that…

Southern Comfort Brisket

  It’s smart to plan ahead if you’re thinking about making this slightly sweet brisket. Although it takes 2 hours to cook, it basically cooks itself as it makes its…

Sweet Potato Cupcakes

1 Comment
  The last time I made sweet potato cupcakes, I didn’t have any ingredients to make an icing. But I did have large campfire marshmallows leftover from a camping trip.…

Muffuletta Salad

  The quintessential New Orleans sandwich, the muffuletta, is rarely found anywhere outside of the Crescent City. Pronounced “moo-foo-LET-ta,” this deli meat and cheese hero piled with a tangy olive…

Mardi Gras Cupcakes

  When you don’t have time to make the traditional Mardi Gras King Cake and need an easy alternative, these festive little cakes are the solution. However, this is not…
Menu