Author: Mary Miller
OYSTER STEW
All along the southern east coast and the Gulf coast, you could find them if you traveled the back roads— just a bit inland from the water. Low, long, white-painted buildings, set back a littl... Read More
THANKS….for the small things
In spite of all this year has thrown at us, this might be the right time to stop for a bit and treasure the simple things that have given us some peace during the tumult—the places we live, the gard... Read More
SHRIMP PIEDS-NOIR
SHRIMP PIEDS-NOIR Cocktail hour conversation turned to Algerian spices—as we marveled at the paper-twist-wrapped powdery spices that had come down from the big city with our visitors. The old NYC ... Read More
GREEN TOMATOES— NOT JUST FOR FRYING ANYMORE
GREEN TOMATO TEA CAKE Every fall a family of Eastern European friends arrived at the farm with an empty bushel basket and a gift box full of Gata—a small sweet pastry, the likes of which the k... Read More
COUNTRY HAM—-legendary food
Down our way, they hang from store rafters, inside and out, wrapped and labeled, summer and winter—big, heavy country hams, right there along with fireworks and boiled peanuts. All the way... Read More
APPLE SPICE CAKE WITH CARAMEL SAUCE
APPLE SPICE CAKE WITH CARAMEL SAUCE Don’t we all have those crisp fresh apples in abundance right about now? An apple picking trip or a quick stop at a roadside stand—part of the joy of autumn. ... Read More
BUTTERMILK CORNMEAL BISCUITS
BUTTERMILK CORNMEAL BISCUITS A really good kitchen moment—when a tray full of soft but crispy biscuits slides out of the oven with the sweet aroma and promise that dinner is about to happen. A... Read More
GLAZED CHICKEN THIGHS
GLAZED CHICKEN THIGHS Those glorious, food mag photos of shiny mahogany and ebony-glazed poultry and meat, fill me with envy. How to do this thing without burning or overcooking? One secret seems ... Read More