I can watch the movie Julie and Julia on repeat. Always, when it’s over, I go to the kitchen and take down the tattered copy of Mastering the Art of French Cooking. It really is a love story, and so deserves to be treated as …
The first time I planted Black Beauty eggplant, I thought she was the prettiest plant in the garden. Then I grew her cousin, the Fairy Tale eggplant, I thought she was the prettiest – with petite purple-and-white stripes, tender creamy flesh, and hardly any bitterness. …
We’re a few weeks past the winter solstice. The skies are still cold and gray, the trees are bare, and by late afternoon the light is already beginning to fade. But every now and then, the clouds break long enough to make us believe spring …
We love anything curry at our house. This is the soup I make when the calendar says autumn but Alabama still feels like summer. Roasted cauliflower gives it warmth and depth, while coconut milk, lime, lemongrass and ginger keep it bright and fresh. Preheat oven …
I love building this salad on a large white plate, letting the deep red and golden beets mingle with slices of white peach. Belle of Georgia are my favorite. Creamy goat cheese, toasted walnuts and a bright citrus vinaigrette bring it all together. Preheat oven …
Soup is my “go to” for lunch. Roasted tomato basil is my favorite – not a cream or a consommé, but a purée with just enough little tomato bits left in to make it a hearty, yet light meal, and always served with an extra …
