Oyster dressing is my personal favorite Thanksgiving side. It’s about the wondrous flavor, enhanced by decades of loving preparation by Mamaw. My wife carries on the family tradition, though she doesn’t like oysters and taught me how to make it. Now we prepare the Thanksgiving feast together. A favorite chef , Ed Lee was […]
Born of necessity, this is the first cornbread in America thanks to Native Americans and a staple of deep south Southern cooking.
Potatoes confit is easily made by the novice cook, but the flavor will convince you it was made by a three-star Michelin chef.
Heavy cream and gruyere cheese make this heavenly scalloped potatoes au gratin a perfect companion to an Easter Sunday ham!
Kentucky Spoonbread is a delightfully different style of cornbread with the consistency of a custard or souffle. Made In Kentucky!
Winter Red Kimchi is my first effort with fermentation other than beer and a good sour mash. This is the new southern cole slaw!
The first time I served the world’s best mashed potatoes, my daughter-in-law said, “throw away every other recipe, these are the best I have ever eaten.”
Buttered brown sugar green beans are the family style, Thanksgiving version of the Christmas bundles. Half the effort, but all the flavor!
Hasselback potatoes are the perfect change of pace when you want something besides a regular baked potato, but don’t want to get too crazy!
Jalapeno cheddar cheese grits are far superior to the watery, flavorless spoons of goo from my childhood. These are worthy of fine dining!
A restaurant would call these boittes de haricot verts avec bacon, but we know them as delicious sweet Green Bean Bundles!
Broccoli cheese casserole joins two favorite things, broccoli and liquid gold. Together they form one ooey, gooey delight.