Collard Green Slaw

Collard greens are a staple vegetable of the Southern table. As with turnip, beet, and mustard greens, they are typically cooked in broth flavored with smoked pork pieces (ham hocks, neck bones, etc.) and other aromatic flavors. In a departure from the typically long-simmered method of preparation, I created this salad to showcase collards in a raw state. The sturdiness … Read More

Sufganiyot (Jelly Doughnuts for Hannukah)

Fried foods are a cornerstone of Hannukah celebrations as they represent the oil that miraculously kept the Menorah lit in the temple for 8 days instead of only one. I invited Sharon Sand, a cooking class guest and regular store customer, to join me during Hannukah for Facebook Live to share her recipe for Sufganiyot (Israeli Jelly Donuts) that she … Read More

Savory Crackers for Entertaining & Gift Giving

Cookies and candy are in abundance this time of year. Everyone has their favorite. This is also traditionally a season of entertaining and those cookies no doubt will make an appearance as a dessert offering or gift. Again, and again, and again….. Of course they’re delicious (we hope!), and yes it’s a kind gesture as a gift, but this time … Read More

Nanaimo Bars

These very rich bars are a popular Canadian cookie/confection. This is a recipe I used in a class called “Holiday Cookies, From our Family to Yours” when I was an instructor at the Disney Institute at Walt Disney World. I asked each member of our culinary department to share a recipe for a favorite Christmas cookie and a short story … Read More

Bourbon Pecan Pie

Prepared sauces, condiments, and relishes are great to have on hand not just for embellishing a dish, but also to jump-start a recipe as I’ve done here with Stonewall Kitchen’s Bourbon Pecan Caramel Sauce. The sauce’s base is corn syrup which is exactly what would be used for pecan pie filling. I swapped the corn syrup for the sauce and … Read More

Cheddar & Ale Soup

Picture of soup

Katie Parker and Stevie Rushing, two regular class guests and members of the Georgia Air National guard, recently joined me for my Facebook Live show on Veteran’s Day and shared with me their favorite Cheddar and Ale soup. While cooking, they shared interesting tidbits like the fact that they have convection ovens aboard the giant C130 planes. Check out the … Read More

Sausage & Corn Pudding

Photo of Sausage and Corn Pudding

Shortly after moving to Savannah I discovered the glorious southern side dish known as “corn pudding”, sort of a wet cornbread that’s more custard-like than bread-like. A local barbecue joint served the most delicious, buttery, corny corn pudding that I was often tempted to order their 4-vegetable plate and ask for all four servings to be corn pudding. One day … Read More

Curried Sweet Potato & Coconut Soup with Peanut Gremolata

Curried Sweet Potato & Coconut Soup with Peanut Gremolata Rich in texture and taste, this slightly spiced soup is great for a chilly fall or winter evening. In the photo I’ve garnished the soup with shrimp sauteed with additional creole seasoning but it’s delicious without too. You can make this vegan by simply swapping vegetable broth for the chicken broth. … Read More

Parfait of Tuna Tartar with Guacamole

Parfait of Tuna Tartar with Guacamole Consider using the tuna tartar on its own with crackers or as a filling for sushi. Yield:  4 servings Guacamole: 2 ripe avocados ¼ cup finely diced red onion (about 1/8”) 2 large cloves garlic, minced 3 tablespoons minced cilantro Juice of 1 lemon 1/8 teaspoon ground cumin ¾ teaspoon kosher salt ¼ teaspoon … Read More

Ceviche Tostadas

Ceviche Tostadas When preparing dishes with raw fish, it is best to use previously frozen fish fillets to minimize the risk of parasitic infection.  The only two fish that the FDA doesn’t recommend using frozen, are farm-raised salmon and Tuna. Follow this link for more background on consuming raw fish. If left to soak too long in the citrus marinade, … Read More