I’m so excited to have contributed to the book Kugels and Collards, which is about the Jewish food experience in South Carolina. It’s a beautiful book that speaks to a culinary history that is largely unknown.
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I don’t think anything gets people more excited than fried chicken. But yes, like everything, my recipe for fried chicken is the easiest possible version with only 5 ingredients.
I marinate in yogurt (hands down better than buttermilk), coat in self rising flour and then fry. That’s it! I promise you can do it.
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No one makes Southern food like Nathalie Dupree. The cookbook author and fellow Charlestonian is undeniably brilliant when it comes to bringing herself into your home through recipes. But among the best of her repertoire is two ingredient biscuits. They are as easy as could be and will make anyone into a biscuit obsessive. So in honor of her new book Nathalie Dupree’s Favorite Recipes and Stories we had her over to show us the perfect methodology.
So watch the video or make the recipe below - we won’t apologize if you start eating biscuits every day.
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Summer is here so life’s major questions are resurfacing. Most notably: should you use a rub or a marinade?
There is no wrong answer but there are definitely better ways to approach it and so to get into the nitty gritty of the nuance we turned to Myron Mixon. His new book BBQ & A with Myron Mixon answers all the questions he has been asked over his many years as an award-winning pitmaster, best-selling author and teacher. So we got him in test kitchen to get his take on when marinades work and when we should go for the rub.
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Any time spent with Carla Hall is just pure delight, due to her being among the most genuine and charming people around. But it is extra fun getting to cook from her newest book - Carla Hall’s Soul Food - because it is such a beautiful personal exploration. The book takes a unique perspective on her own background and includes a lot of vignettes via a road trip.
But of course the recipes are what really draw us all in and I couldn’t wait to get her unique take on shrimp. Her Cracked Shrimp recipe is a twist on the cracked conch she saw when she worked in the Caribbean and it has completely shifted my view on cooking shrimp. Watch the video below to see her technique and get the recipe to try it yourself!
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So few things in life can make almost anything better. But I think shrimp butter really can. It is basically a sauce that can be made easily but elevate any type of dish. Spread it on toast in the morning or make a fancy-seeming pasta at night for guests. Make a tomato sandwich spread with shrimp butter or put it in a bowl of rice and take it to the next level. There are very few things that shrimp butter can't do. And you know what makes it even better? It takes less than 10 minutes to make.
I grew up with variations on shrimp butter since in the Lowcountry of South Carolina there are few things more prevalent than shrimp. But I also saw a version in Normandy that knocked my socks off. So this aims to be the in-between - a Southern staple but that still tries to be as light and bright as possible.
This is also great in the freezer - keep it on hand and then whip it out when you have guests. Trust me, no one will think you didn't plan ahead.
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There are few things better than chess pie - it's basically just butter and sugar. Who can argue with that? But then I discovered Popina's Chocolate chess pie, courtesy of chef Chris McDade. It takes one of the best things in the world and combines it with chocolate, arguably the other best thing.
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I basically swoon over any menu that has fried green tomatoes on it. But I never quite have the courage to make them at home. It always seems like the kind of thing I would mess up and never quite understand what the heck was going wrong. But then I met Anne Thornton of 33 Greenwich. And she swore up and down that they were the easiest things to make. So I decided to give it a whirl.
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