Adapted from “Mastering the Art of Southern Cooking” by Nathalie Dupree and Cynthia Graubart.
Please don’t ask me why I have this in my files (because I have no idea), but it’s a recipe from Chick-fil-A. Guess they were encouraging us to cook with their lemonade? I love skillet cornmeal cakes – something about that crisp crust and the texture of the cornmeal ….
You could make this with apple juice, orange juice or whatever you have on hand. Although the lemon is pretty tasty.
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.