St. Patrick's Day, aka the Feast of St. Patrick, is devoted not only to “the wearing o' the green,” but the eating of the green. Both customs nod to the color of the sha...
Chowders are hearty, chunky soups.
Typically chowders are made with seafood. Clam chowder, usually thickened with milk, dates back to colonial times.
But this roasted po...
Like many families, we try to minimize the amount of processed sugar we eat. But, it is lurking everywhere, and we are eating far more processed sugar than our grandpare...
A deeply satisfying staple
A kind of carbo-licious porridge made from dried and coarsely ground corn, grits are to Southern cuisine what potatoes are to Northern cuisine ...
Chocolate custard is the answer
The healthy eater charges through the kitchen, dropping detritus. A fine spray of protein powder, half-drowned cubes of tofu, the scorched...
Southerners are known for their cookie swaps. But Kathy Gunn, owner of Midway Community Kitchen in Carrboro, N.C., thought why not a soup swap?
“In the wintertime, there...
I once made puff pastry from scratch. That's why I now buy it at the store.
When done right, puff pastry is almost supernatural. You take a thin, flat piece of dough, ba...
The Chinese like to feature whole steamed fish on the menu of their New Year's feasts. Said to signify togetherness, abundance and long life, it's a dish with symbolism ...
Scrooge was a classic “bean counter” — a derogatory term for someone who is tight-fisted and ungenerous with their money.
But when it comes to good nutrition, there's no...
This is a dazzler of a pasta dish. When you combine fresh pasta with big shrimp you are quickly telling your guests that they are in for a treat.
But it's not just the g...
