Travelers through Calhoun County — about an hour “up the road” — may have noticed an uptick in traffic lately, especially near the family-run sweet potato packing sheds around the small town of about 1,300 people.
It was only a matter of time before sweet potato-loving Southern cooks combined the fluffy texture and pleasant tang of biscuits with the earthy sweetness of this popular tuber.
The unmistakable flavor of Old Bay seasoning is the key ingredient in many seafood dishes north, south and west of the Chesapeake Bay, particularly anything to do with crab and crayfish.
With spring just down the road, you’ve likely already figured out the main dish for the feast accompanying whichever of the two big seasonal holidays — Easter or Passover — you celebrate.
There are certain vegetables that I bring home and have a stare-off with for a while before cooking them.
A chill is finally in the air, which transforms what goes on our table.
Sweet potato slices are the latest rage in the avocado toast trend.
Spoonbread is a wonderfully old-fashioned dish that should not be relegated to the tables of old-fashioned cooks.
One of the biggest challenges of producing a holiday meal is figuring out how to cook all of the various dishes and land them all on the table at the same thrilling moment.
What with fall being well under way, we feel it’s time to set aside our bags of marshmallows. They were fine for s’mores in summer, but do we really need to disgrace our sweet potatoes with them?