Author: Mary Miller
Everybody Needs a Home-made Red Sauce
You can always buy a jar of red sauce for pasta—but no matter how good, it might be too salty, thickened with who knows what, and it’s just not home-made. This is one of those personal, intuitive ... Read More
Pimento Cheese and the Kentucky Derby
Pimento cheese and ham biscuits—two of the life-sustaining staples of Southern gatherings. Weddings, funerals, church suppers, ladies’ luncheons, Fourth of July picnics, you can depend on these fa... Read More
Eat Your Greens
A generation of green bean casseroles, candied carrots, stewed tomatoes and creamed corn left me unprepared to appreciate the joys of leafy greens—well, some of them anyway. Take raw spinach. None f... Read More
CLAMS & PASTA
Clams and Pasta It’s still a little early for steamed clams on the screen porch, but this may be the second-best, and second-easiest, plateful of clams to hold you over. It’s not hard to know why ... Read More
Save the Mushrooms
Save the Mushrooms So, you found that extra box of fancy mushrooms left over from the weekend party. They’ve been in the back of the fridge since Saturday and they’re looking a bit scruffy. Not to... Read More
The Day of the Asparagus
Like Thomas Jefferson did in his journal, I mark the day in early April when the asparagus first arrives. It means spring—in so many ways. It comes every year, in the same place, at the same time, i... Read More
Kitchen Hive
Hi, Dr. Mo here! I want to introduce you all to Kitchen Hive, who will be taking over Revolution Cookbook for a while. She brings you another generation’s look at food. Welcome, Kitchen Hive! Ki... Read More- 27 of 27
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