Talkin’ Turkey

I can take a hint. That’s why when Daddy mailed me the recipe for his foolproof Thanksgiving turkey, I figured the baton had been passed and I was doing the cooking this year. The last time I cooked a turkey was about twelve years ago. I found myself trying to fish a sack of hot…

Sweet and Spicy, it’s Pepper Jelly

Sweet and spicy are two flavors that go hand-in-hand. And way before Sriracha, which lists sugar as it’s second ingredient, took over as the condiment du jour, there was another sugary, hot contender for a place on the southern table: pepper jelly. That’s right. Pepper jelly. Hot peppers cooked with vinegar in sugar syrup. It…

Chicken and Dumplings

Granny died fifteen years ago this past March. She was just a few weeks shy of her 99th birthday. Brother and I thought that she’d live forever, and she just about did. (I wrote about what I think her secret was to longevity here.) She’d always been the same our whole lives. White hair, twinkly…

The Dookie Cake

Dump Cake. That’s the official, albeit unflattering, name of one of my favorite recipes. It’s not as bad, however, as what Brother calls it — Dookie Cake. Ain’t that a little brother for you? But let me tell you what, his teasing doesn’t stop him from gobbling up a big ole bowl of it! Despite…

Watermelon Rind Pickles

Fannie Merritt Farmer (1857-1915) was a pioneer in food science, nutrition, and uniform measurement in cooking. She was principal of the Boston Cooking School and published her first cookbook The Fannie Merritt Farmer Boston Cooking School Cookbook in 1896. In this book, which became a Bible of domesticity, the idea of using standard measurement and…

Squash Relish — The Pinto Bean’s Spicy Mate

Everyone knows that opposites attract. That’s why Squash Relish is the perfect complement to Pinto Beans. Serve it right along side the beans so you can get a little of each on your fork. Let the juices mix with the gravy just a little around the edges. I think about this marriage of flavors like…

Aunt Lois’ Hushpuppies

After I graduated from college, I went back to Citronelle for a while and worked with my Great Aunt Lois on her farm. We did everything from planting flowers to baling hay to canning pears and peaches to bathing the calves’ infected navels in Epsom Salt water (that’s a whole other story for another time)….

Granny Mac’s Cold Oven Pound Cake

It’s November, and that means it’s time to blog like crazy — 30 posts in 30 days. This year, I’m going to write about something that brings all southerners (heck, most everybody everywhere) together: food. My family is that family who’s barely finished one meal before they start talking about what they’ll cook for the…