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…
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…
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…
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…
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…
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…
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…
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).…
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, 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…
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,…
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…
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.…
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…
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…
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)…
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…