Between Thanksgiving through to the new year over 144 holidays are celebrated around the world. As the earth settles into rest, and the natural world slows down, cultures everywhere give thanks to harvest, family, health, and spirit. I am blessed to have a circle of friends that broadens my celebrations outside of my own family traditions….
Tag: recipes
Country Ham Scones with Pecan Cane Syrup Butter
Nothing pleases me more as a chef then to immerse myself into culinary culture. I created these scones to highlight cane syrup, one of the souths favorite but also forgotten sweet condiment. These are aggressively southern, utilizing staple ingredients that would be easily found in any southern farm kitchen. Smoky, salty country ham meets sweet…
Tarragon Peach Mustard
It was peach season and it was impossible not to pick them up by the pound. But that also meant I had to cook them in everything. And I did. This is a really great condiment you’ll keep reaching for all summer. Tarragon Peach Mustard 1/2 cup white wine vinegar 1/2 cup white wine 1…
Sheet Pan Blueberry Pie
LOVE blueberry season. My Great Grandmother Lola used to get lost in the woods picking huckleberries; a wild blueberry-like cousin. She would come home with bites and scratches all over, but a pile of berries gathered in her dress. I think about her every time I am picking my weight in blueberries at a u-pick…
Squash and Chicken Tortilla Soup
The puree of squash in this helps to add a hearty consistency to the broth while also sweetening just a tad. If you are going to freeze this soup (I recommend doubling this recipe just for that) omit the sour cream until you reheat to serve. INGREDIENTS INSTRUCTIONS *Cooking the Chicken: I take chicken breast…
Tomato Soup and Grilled Cheese
Tomato soup and grilled cheese. While I would gladly eat this year round it really shines in the colder months. Less is growing but all the work put into canning a tomato harvest and processing basil in spring makes the effort so worth it. Fresh and bright. Hearty and comforting. Grill up some cheese and…
Sheet Pan Chicken Pot Pie
Sheet Pan Chicken Pot Pie Ingredients: Instructions:
How many Southern foods have you tried?
I have a seen a few food writing mentors create southern food lists to try and almost every time I find something new. Southern food, with its very complex quilt of origins, has been influenced by many cultures since colonization. It can be often found that recipes in south can vary from town to town,…
Chocolate Chip Cookies
This isn’t a typical chocolate chip cookies post where I tell you I have the best recipe. Because I just don’t. There are not only tons of recipes, but people love these cookies in very specific ways. I have at least a dozen recipes for chocolate chip cookies. I think they are all amazing they…
Weekday Breakfast Burrito
Mornings are tough! Let’s face it, we don’t have time to wake up like we want to. If you are like me you are usually rushed out of bed. I had to find something that was fast and satiating. A while back I created my whole morning routine around starting my day with gratitude, intention,…
Fairytale Eggplant Tart
I’m a southern girl through and through and if you say tomato pie I will hunt you down to get a slice. But I am here to tell you, this one is the closest second best. This, like the majority of what I do when I jump in the kitchen, is put together. Sometimes its…
The Southern Caper: Nasturtium Seeds
I love capers. The little salty and tangy liquid filled bobbles that burst when bit into. Perfect for balancing a cream sauce or used as a briney addition to a martini, When I discovered nasturtiums I immediately fell in love with its peppery sweet nectar flowers. The seeds are hard to find sometimes on nasturtiums,…
Fall Spiced Squash Pie
Fall Spiced Squash Pie Basically a pumpkin pie, but more delicate in taste. To me, any fall squash lends itself to dessert. Ingredients: 3 cups of cooked cubed cushaw squash4 eggs1 tsp of cinnamon1/4 tsp of nutmega dash of cloves1 t dried ginger2 tsp vanilla1 1/2 cups sugar1 pt heavy cream1/2 tsp of pink Himalayan…
Banana Pancakes:
Anyone else always have that one left over banana? Like you have finally been realistic about not buying 5 bananas anymore because you never ever ever eat all five so you buy three AND STILL one is left to brown? It’s like the banana trees have a curse that guarantees a minimum of one banana…
Sugar Cookies
This is the perfect sugar cookie recipe I use year round. They hold their shape and are buttery and soft to the bite. They lend well to decorating whether you use icing or imprints. Delicate enough to serve with tea yet sturdy enough to use with kids. I love all cookies but there is something…
Savory Tart Dough
Think biscuit meets tart/pie dough. You’ll want to keep this on hand. I came across it by a colleague of mine from culinary school. I have adapted it over time, but for the most part this recipe has stayed the same and consistently produces a tasty savory crust. Options are limitless as to what can…
Smoky Persimmon and Bellvue Butternut Squash Soup
From Chef Ashley Rella This is a great recipe to help use up two of those crops coming in right now. If you don’t have any growing at home, be sure to check out local producers from High Spring Orchard and Bakery, Frog Song Organics, and Siembra Farms, Softer persimmons like Haichau or Sajio can…
Honey Roasted Fall Squash with Harissa Studded Ricotta
One thing I am really humbled about is getting to play with food. The byproduct if you will of saving seed is food to eat. Not so ironic why it’s so important to do this kind of work. But it gets really cool when farmers and gardeners become breeders and start designing food. Often times…
Fruit Cake Cookies
I know I know fruit cake!? But seriously, these things are addicting. I like to believe that these are what fruit cake should be. These were my great grandmother Monnie’s special cookies that she would always make during the holidays. Passed down through my Grandmother, and then onto my mother, these were made all through…
Market Brownies
My first job in the culinary world was at a little deli in a residential town center. We opened early in the morning, served fresh brewed coffee, homemade baked goods, and deli salads by the pound. I didn’t know it at the time but this would be the cornerstone of the career I chose. And…
THE FOOD STORIES PROJECT 