There are iconic Southern dishes that have become staples of the American culinary experience. No New South restaurant worth its salt would fail to offer Shrimp and Grits, creamy with cheese and flecked with bits of cured pork. The New York Times recently profiled local eateries vying for the best fluffy biscuits, but we know the most outstanding are made with White Lily Flour, a soft winter wheat, and full fat buttermilk. And then there is pimento cheese…. Continue reading →
As the nights grow cool and frost becomes inevitable, I try to think of recipes to use my tender herbs before they become dormant. Late autumn and winter cold leave me only rosemary. Not that that’s a bad thing; seasonality makes me appreciate what I have when I have it available.
When apples are paired with meats, the usual suspects are pork and chicken. Rarely does one think of apple and beef. I hope to alter that perception with a spice rubbed grilled flat iron steak accompanied by a refreshing citrus kissed apple salsa.