09 October
By
On
In Main dish

Tweet There is no better recipe for a cold, wet day than Red Beans and Rice. This recipe comes from Pableaux Johnson, a food and travel writer, cookbook author and photographer from New Orleans. (I adore Johnson’s stunning photos of Mardi Gras Indians. Check them out here.)  He shared his recipe with Chapel Hill food writer Nancie McDermott, who has written another excellent book,  “Southern Soups & Stews: More than 75 Recipes from Burgoo and Gumbo to Etouffee and Fricassee.” (Chronicle Books, 2015). 2 tablespoons vegetable oil 1 1/2 pounds good smoked sausage, preferably andouille, sliced into coins 3 cups chopped onions 1 1/2 teaspoonsRead More →

Sticky
20 February
By
On
In Main dish, Vegetarian

Tweet This recipe appeared in a 2012 story, “Keys to Stir-Fry Success.” From “Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, With Authentic Recipes and Stories, ” by Grace Young (Simon & Schuster, 2010). 1 cup brown rice 2 teaspoons plus 2 tablespoons peanut or vegetable oil 2 large eggs, beaten 2 tablespoons minced ginger 1/4 teaspoon red pepper flakes 1 cup 1/4-inch diced carrots 4 ounces fresh shiitake mushrooms, cut into 1/4-inch dice (2 1/3 cups) 1/2 cup vegetable broth 1/2 cup chopped scallions 1/4 cup pine nuts, toasted 2 tablespoons soy sauce 1/2 teaspoon salt 1/4 teaspoon ground white pepper PUTRead More →

17 October
By
On
In Christmas, Holiday, Leftovers, Main dish, Meat, Thanksgiving, Turkey

TweetIf you don’t have a crowd to feed, cut the recipe in half. While you may be wary about the amount of time and the high oven temperature, rest assured the recipe works and will turn out fine. Adapted from Chef Sarah O’Kelley, The Glass Onion in Charleston, S.C. published in Esquire in February 2011. This recipe appeared in The News & Observer story, “More Turkey Anyone?” 4 tablespoons unsalted butter 2 pounds diced andouille or other smoked, ready-to-eat sausage (about 7 cups) 1 1/2 onions, chopped, about 3 cups 5 stalks celery, chopped, about 3 ribs 2 medium green bell peppers, chopped, about 2Read More →