Adapted from “Heritage” by Charleston chef extraordinaire Sean Brock.
Adapted from a restaurant from Sweet & Vicious Restaurant in New York City.
No idea where this recipe came from originally, but it’s delicious.
Everybody needs a good cornbread recipe and maybe you have one. But if not, try this one from seriouseats.com.
From Cook’s Illustrated magazine.
Hilary White of The Hil at Serenbe demonstrated this recipe at the Morningside Farmers Market last year. To cook your spaghetti squash, she recommends preheating the oven to 350 degrees. Split the squash in half and place it on a rimmed baking sheet with a little bit of water. Bake it until it’s tender, remove from the oven and cool. Then she takes out the seeds, and scrapes the squash with a fork to release the “spaghetti.” And then she squeezes the spaghetti in a dish towel to remove excess moisture.
Chef Cathy Conway is the founder/executive chef of Avalon Catering – completely dedicated to local food. I do not remember how I got this recipe from her, but it’s delicious. I’m just loving dumplings these days.
Do you have some Riverview cornmeal leftover from last year’s boxes? Then you’re all set.
You may also be looking for ways to eat more corn. Atlanta chef Virginia Willis created this recipe. The amount of corn can expand or contract as much or as little as you like.
From Moore Farms and Friends. Wouldn’t this be good with chili?
This is the year my husband gets what he’s always wanted for Christmas – gussied up bacon. This is a recipe from Southern Living. They suggest for easy cleanup, line jelly-roll pans with aluminum foil.