Now that you've cooked all of your sweet potato leaves with last week's recipes, it's time to get to the tuber itself.
Have you listened to your body lately? Is your perspective on food clouded by years of dieting and food myths?
I'd said I was going to write about sweet potatoes for this week. They are everywhere right now and very important to Southern cooking. However, I have come across references to cooking with sweet potato leaves twice in the past week so thought that this is a trend we in the Golden Triangle can jump on and leave kale far behind.
Summer may be done, but the proliferation of zucchini continues.
Ina Garten is a best-selling cookbook author, an Emmy-winning television host and the doyenne of casual elegance. But on a recent afternoon, the so-called "Barefoot Contessa" star looked around her East Hampton, New York, kitchen and realized that she had produced piles of cherry biscotti and tubs of rum-raisin ice cream -- but no dinner.
When college student Quinterrall Brown started job hunting this past summer, he had no idea he would end up being his own boss. That's what can happen at the crossroads of necessity and invention.
I was a little north of Columbus last weekend and found the farmers' market in Jasper, Alabama. We picked up some delicious corn, little yellow squash that were so tender, some habanera pepper jelly (can't wait!), a few cucumbers, some tomatoes (not quite prime) and a jar of chow chow.
Some days you just need to embrace a kitchen sink approach to cooking.
Ever walk past a French bakery with one of those impossibly elegant apple tarts in the window, the ones with the apple slices fanned out in the shape of a flower? Nothing you could ever make at home, right? Wrong. It's so much easier than it looks.
Tomato Pie is a classic Southern dish made at season's end when everyone has had their fill of tomato sandwiches and salads.
My grandma Ursula relied on honey to solve nearly any culinary or health problem. Have a nagging nighttime cough? Swallow a spoonful of honey. Chocolate sauce not smooth enough? A dab of honey will do it.
Here's the thing about baked stuffed peppers ... plenty of people hate them.
My husband, Terry, reminds me weekly that we don't eat enough garlic.
Around these parts, folks love a tailgate. No matter your team allegiance, the recipe for success is the same: good food and good company make for good times. Divide up the tasks, bring plenty of ice and, for goodness sake, don't forget the meat.
You're going to have to trust me on this one.
My Terry can spot a wild muscadine or scuppernong from a mile away.
Common sense isn't so common any more, specifically when it comes to our relationship with nutrition. As a whole, we are a nation hooked on processed foods and drive-throughs. And we pay a price for that.
For the first couple weeks of corn season, my family is content to eat plain old corn on the cob day after day. And why not? It's perfect as is.
Last Saturday I was a late volunteer at the Hitching Lot Farmers' Market. That is, I arrived at 8:30 a.m. to stay until time to pack up the coffee and tables, around 10. I was delighted to see how busy things were when I arrived.
Bess Swedenburg laughingly admits she has friends who think she's "crazy." At times, she may even wonder herself. But not long enough to stop the canning juggernaut going on in her Mayhew kitchen.