Andouille Pasta
My mother, who was born and raised in New Orleans, used a spicy sausage in certain dishes, such as, jambalaya, but never with pasta. So, I decided I’d give…
Southern
Praline Pound Cake
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…
Jambalaya Soup
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As I have mentioned in previous posts, I have a special connection to New Orleans. My mother and my maternal grandparents, each 100% Sicilian, were all born and raised…
Griddle Cakes
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…
Roasted Butternut Squash
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…
Hummingbird Cake
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…
Evaporated vs Sweetened Condensed Milk
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…
Lemon Ice Box Pie
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…
Pasta Milanese with Saint Joseph’s “Sawdust”
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…
Sweet Potato & Andouille Hash
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
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
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
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
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…
Cavoli Ripiene (Stuffed Cabbage Rolls)
Last weekend, my girlfriend and I attended a fundraiser, Taste for Nourish, a non-profit dedicated to providing family and community support for children with feeding challenges. These children are…
Sweet Potato Biscuits
Everything’s better with biscuits! These southern specialties have a soft tender crumb with a slight sweet taste and a kiss of cinnamon. These better than cornbread (in my opinion)…
Cheese Grits Souffle
Grits are made from corn grown across the south and for hundreds of years have been the center of the Southern diet and culture. Historically, the port cities that…