Review: Sara Foster’s Southern Kitchen
There is an article in the October 31 edition of The New Yorker about Homer Sean Brock, the latest molecular gastronomy darling, and his two New Orleans restaurants. Like most of the brilliant, insightful, well-written articles in The New Yorker, I did not finish it…
Sara Foster’s Southern Kitchen: Spring Pea Toasts with Lemon Olive Oil and Fresh Pea Shoots
I’m not going to lie to you: I made this way back in the spring when I was able to get fresh spring peas at the farmers’ market (or as Miss Sarah says they’re called in the south, English peas). But I might try them with regular frozen peas sometime because this is…
Mache and Avocado Salad with Tortilla Strips
This salad, from the August 2007 issue of Bon Appetit, has been one of my favorites for a long time. As you can guess, it is a great accompaniment to a Mexican main dish. Use it as a bed for leftover fajita chicken, or shrimp or pork and it becomes a main dish on…
French Bread Pizza
Children, in the 1970s when I was growing up things were different. As I’m sure you’ve heard, we had 3 t.v. stations, drank Tab, and rode around in gigantic cars with unused seat belts. But did you know that they sold cigarettes in vending machines, and that you…
Sara Foster’s Southern Kitchen: Deviled Ham Salad and Pimento Cheese
These were both so very good, I honestly don’t know which one I liked better. Miss Sara says that pimento cheese is a “Southern classic” and that Southerners are “passionate” about it. You should believe her because I’m beginning to understand that these people are…