Author: Mary Miller
OYSTER STEW—1825
OYSTER STEW—1825 This is by far the most decadent oyster stew I’ve come across—passed down with minor variations, from one good cook to the next. And it comes with a mighty good story about ... Read More
OYSTER STEW—1825
OYSTER STEW—1825 This is by far the most decadent oyster stew I’ve come across—passed down with minor variations, from one good cook to the next. And it comes with a mighty good story about ... Read More
NUTMEG SYRUP
NUTMEG SYRUP The beautiful tropical island of Granada—the island of nutmegs! Baskets of them in the street markets, and bottles of sweet syrup. A delicious dessert topping—or a mystery ing... Read More
SQUASH AND CHICKPEA STEW
SQUASH AND CHICKPEA STEW The Native American foodway of the Three Sisters, beans, squash and corn, is combined with warm spices in this easy, autumn stew. The corn is swapped with tomatoes—and... Read More
ORANGE CAKE WITH CREAM CHEESE GLAZE
ORANGE CAKE WITH CREAM CHEESE GLAZE So many of those soft, delicate European cakes rely on many eggs, a good bit of sugar, and much whisking, beating and whipping, for that elegant taste and presentat... Read More
CHOCOLATE COBBLER
CHOCOLATE COBBLER Probably not a myth that chocolate makes any day look better. Looking back over old cookbooks, seems like home cooks back over 100 years had the same idea. It’s the most dens... Read More
SHRIMP AND GRITS—GULLAH/LOW COUNTRY STYLE
SHRIMP AND GRITS—GULLAH/LOW COUNTRY STYLE Must be hundreds of recipes for shrimp and grits—this traditional low country dish is often served for breakfast. Using many of the coastal products... Read More
QUESO FRESCO
QUESO FRESCO Farmers cheese, paneer, queso fresco—no matter what it’s called, so many food cultures have this simple fresh, home-made cheese as a nutritious, and delicious, part of the diet. Jus... Read More