To Fluff a Pig

I had totally forgotten about them though as I thumbed through the cookbook. “To fluff a pig.” What? What the heck is fluffing a pig? I stopped thumbing and read the instructions. Then I remembered.

There Must Be Biscuits!

What’s the first thing you think of when you think of a Southern meal? For me, it’s definitely a fresh-out-of-the-oven biscuit! In The Savannah Cook Book, there’s a great story about a visitor to Savannah never actually getting to try a biscuit because he was told he needed to try them fresh out of the oven, but by the time the basket got around the table to him, the biscuits were all gone. I made the biscuits pictured above using Carla Hall’s recipe. The idea behind modern-day biscuit recipes Read more […]

Mind Blown with The Mind of a Chef

My younger son, E, has been baking since I can remember and ended up attending and graduating from culinary school. One day he called me from school, all excited about his new Asian cooking class and this new PBS series called, The┬áMind of a Chef. Of course I was hooked, especially since David Chang grew up in Northern Virginia, where I have called home for many years now. Then Season Two started, and I was introduced to Sean Brock for the first time, and Sean introduced us to Glenn Roberts of Read more […]

Dabs: “similar to fritters, only baked instead of fried”

This is the recipe that started it all! I was thumbing through one of the new cookbooks I bought when we were in Savannah, The Savannah Cook Book, by Harriet Ross Colquitt. As I was flipping pages, one of the ingredients had me laughing–1 Wine Glass of Milk. Now that’s my kind of recipe! The ingredient was in a recipe for Dabs. I had never heard of Dabs, but now I wanted to try making them! Notice the use of the word “receipt” instead of “recipe?” That is true Southern fashion! It’s a simple Read more […]