Grilled Peach Crostini
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Grilled peaches nestled atop burrata and grilled bread and drizzled with honey, olive oil and salt- each bite is a blissful revelation!
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Featured Recipes
Lima Bean Hummus
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While in N.C. on vacation, I bought a small tub of lima bean hummus. I believe it was made by Roots, and I went for it because I've never met a lima bean I didn't like. This did not disappoint; on the contrary, it was love at first bite. Spectacular flavor and spice. It was so smooth and made a chip feel fancy and a good sandwich feel all gussied up! This is my attempt to recreate. Delicious!
Read MoreSouthern Cheese Straws
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Growing up in Louisiana, cheese straws -spicy, orange-cheddar, stick-shaped treats- were de rigueur on many party tables. I adore them, and this recipe, by Kim Severson, is the one I've found that most perfectly matches the taste-memory I have of the ones back home. This recipe is a snap to put together but pressing the dough through a cookie press can take some time. That said, double this recipe because I guarantee everyone will love these and eat more than they thought humanly possible.
Read MoreFennel Confit
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This fennel confit is really delicious in a marvelously simplistic way. Eat it plain, or better, atop grilled bread slathered with ricotta.
Read MoreAvocado Cups with Butter-Sauteed Lobster and Grapefruit Sabayon Cream
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Utilizing lobster, avocado and grapefruit, this an absolutely wonderful, elegant starter or side dish.
Read MoreYogurt-Tahini Dressing
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Somewhere between a sauce and a dressing, this yogurt-tahini blend is spiced with lemon, cinnamon, cumin, coriander and sumac and is absolutely wonderful. It'd make a great dressing for steamed potatoes or a dip for veggies or a sauce for roasted root veggies...
Read MoreMushroom, Goat Cheese and Brown Rice Risotto
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Wow! Brown butter mushrooms, lots of fresh marjoram, shallots, brown rice and goat cheese make for a fabulously hearty and fairly healthy dinner. Yum!
Read MoreFig and Caramelized Onion Tart
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This combination of fresh figs, caramelized onions and blue cheese is absolutely scrumptious, a perfect blend of sweet, salty and savory.
Read MoreCheesy Mashed Potato Puffs
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One day, I bought some russets and boiled them up, planning to make mashed potatoes. But I realized I wasn't much in the mood for plain old mashed spuds so took a left turn. Into the mash went grated Gruyere, crumbled bacon, scallions and some buttermilk. The idea of puffs was running through my mind, so I mashed (heh!) the potato mixture into a ziploc, cut off the corner and played around with griddling these as well as baking-then-broiling them.
Read MoreCorn-Rhubarb Hush Puppies
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I have long been a serious hush puppy fan. Corn and rhubarb play nicely with each other, making these both sweet and savory and adding a surprise flavor profile to the standard hush pup.
Read MoreFava Bean Crostini
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A local restaurant makes the most unreal appetizer when fava beans are in season: a fava bean puree atop grilled bread, topped with a shave of Parmesan and a generous drizzle of olive oil. Each bite is out of this world. Obviously, I had to figure out how to make this. Here you go. You'll eat more than you think you can!
Read MoreRadish Fritters with Pistachio-Yogurt Sauce
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A wonderfully flavorful way to use an entire bunch of radishes (greens too!), and who doesn't want pistachio-yogurt sauce?
Read MoreRamp, Green Garlic and Onion Confit
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This confit is a wonderful way to make these spring alliums the star!
Read MoreCheese and Sausage Balls, a la Louisiana
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Growing up, cheese and sausage balls were a ubiquitous holiday presence. They are a delicious and easy hors d'oeuvres or snack full of Louisiana flavor and kick.
Read MoreSage, Pear, Walnut, Caramelized Shallot and Blue Cheese Crostini
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A wonderful, wintry blend of flavors. While delicious as a crostini, I suspect this would also be delicious as a savory dessert, atop french toast or tossed with pasta.
Read MoreGreen Goddess Dressing
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This is an absolutely delicious version of green goddess from Melissa Clark. It's good with salad and crudites and grilled meats and on and on.
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Not-Deviled Deviled Eggs
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I have never liked deviled eggs. Unless yolks are well-scrambled or fried, I just can't get on board, and plain, hard-boiled yolks are the absolute worst. That said, I love egg whites and the idea of deviled eggs as a snack. So, these!
Read MoreToasted Cumin and Coriander Aioli
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This aioli is great with kofta burgers, roasted asparagus or as a robust dip for crudite. In concert with my kofta burgers, it was chosen as a Community Pick on Food52.
Read MoreSouthern Greens Crostini
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Do you like bacon, remoulade sauce and greens? Then you will like this. If you don't love collards or chard, substitute any other green leaf veggie.
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