Pearl’s Chicken Liver Spread
ALTHOUGH PEARL BYRD FOSTER OPERATED ONE of the most innovative and successful restaurants in Manhattan (Mr. & Mrs. Foster’s Place) during the 1960s and 1970s, she never forgot her roots in Virginia, a fact that was reflected in dishes such as this simple spread she would whip up for private cocktail and wine receptions. What […]
Shrimp Paste with Gin
WHEN I TOLD SAVANNAH FOOD EXPERT DAMON LEE Fowler that I was putting a little gin in my shrimp paste, he simply frowned. When I told Charleston’s major authority on Lowcountry cookery, “Hoppin’ John” Martin Taylor, he raged, “Have you gone stark raving mad?” Heaven knows what either would say if I shared my conviction […]
Jezebel
I ASSUME THAT THIS UNIQUE, FIERY SPREAD WAS named after the evil biblical temptress, but whatever its linguistic source, Jezebel, which has as many variations as pimento cheese and shrimp paste, seems to be indigenous to piedmont North Carolina. My sister made a wicked Jezebel, but this one, created by an old friend in Charlotte, […]
Basil Avocado Cheese Spread
I HAVE TWO FRIENDS IN ST. PETERSBURG, FLORIDA, who love fresh basil so much that they grow it year round in enormous whiskey barrels and use it to make everything but ice cream. While silky avocado–cream cheese spread is certainly nothing new at Southern cocktail parties, when my obsessed friends decided to perk it up […]
Kentucky Beer Cheese
LEGEND HAS IT THAT THIS ADDICTIVE SPREAD/DIP was created about a century ago in a Louisville saloon and served with crackers to any customer ordering a five cent lager. Today in Kentucky, there are as many varieties of beer cheese as hot browns, some spread on crusty bread, crackers, and rye rounds, others used as […]
Pimento Cheese Spread
“RUTH, HONEY,” BAWLS “HOPPIN’ JOHN” MARTIN Taylor over the phone to Ruth Fales at the Pinckney Cafe in Charleston, South Carolina. “I’m sending two hungry friends over for pamenuh cheese sandwiches, so pile it on heavy.” Of course, every Southerner thinks he or she knows what constitutes perfect pimento cheese, and even the few non-Southerners […]
COOKING FOR BABY VEAL
Lean, mild, and tender, veal is a great meat to start your baby with and to add to baby’s favorite vegetables. MAKES ABOUT 2 CUPS INGREDIENTS 1 pound organic ground veal 1 cup filtered water or salt-free organic chicken broth INSTRUCTIONS Combine the veal and water (or chicken broth) in the pressure […]
COOKING FOR BABY LAMB
Lamb is flavorful and lean, which makes it another great choice for your child. And it cooks up tender in a flash in the pressure cooker, so it’s a great choice for you. Try mixing lamb with cooked lentils or any vegetable for a complete baby meal. MAKES ABOUT 2 CUPS INGREDIENTS 1 pound […]
COOKING FOR BABY-TURKEY
Turkey is a lean and flavorful meat and the perfect vehicle to mix with brown rice, lentils, or vegetables for an array of baby foods. MAKES ABOUT 2 CUPS INGREDIENTS 1 pound organic ground turkey 1 cup filtered water or salt-free organic chicken broth INSTRUCTIONS Combine the turkey and water (or chicken broth) […]
COOKING FOR BABY CHICKEN
Low in fat and calories, chicken will add texture and protein to your child’s diet. For baby food, cook chicken longer in the pressure cooker than you normally would, so that it purees easily. MAKES ABOUT 2 CUPS INGREDIENTS 4 organic bone-in chicken breast halves, skin removed 1 cup filtered water or salt-free organic […]