When I married my southern hubby, cornbread became more of a staple and less of a “oh you made cornbread” moment. There are thousands of cornbread recipes out there...many that I have made and love...but, this is the one I was taught to make by my Grammy in her Wagner cast iron skillet (Oh I miss that skillet!!). The best part, her cornbread is straightforward so the perfect base for me to add all sorts of stuff (fruit, cheese, herbs, aromatics, veggies, etc) to fancy it up.Read More
Snake Handler is one of my favorite brews from Birmingham local Good People Brewing Co. I hope you enjoy this amazing brisket! It didn’t last long in the Bevil household…Read More
Ok. This is just simple, smashed red potatoes. It will forever be “Pudge” because my husband ordered meatloaf and pudge on our first date (the Flying Biscuit, ATL). He soon regretted that heavy decision as we enjoyed a concert at Chastain Park .Read More
My mom and grammy called this mandel bread, but I always heard mongrel bread which always caused snorts of laughter around the table. Whatever you want to call it, this is a cup of coffee’s and a lazy morning’s best friend. This is a terrific recipe to make with your kids. I still remember shaping the dough and getting flour everywhere! There are many versions of this recipe, but here is the one I grew up with (we didn’t add chocolate chips but an easy add if desired).Read More
My son loves gyros and these lamb meatballs are the best substitute for traditional gyro meat (I don’t have a vertical spit. Who does?).Read More
I make meatloaf quite a bit. Partly because it has a funny family history: My Mom’s first home cooked meal for my Dad was meatloaf and it was inedible, but he smiled and CHEWED (and chewed). He told me he loved her so much she was worth a life of eating poorly (she became a great cook and her meatloaf was fabulous). On my first date with my husband, he ordered a huge dinner of meatloaf and mashed potatoes. He overate and was absolutely miserable. Mostly, I make meatloaf because its a dinner I bring to the table that everyone eats with no complaints. Praise.
Marrying a guy from a farm in north Alabama, I’ve heard a lot of “shelling peas” stories. After 21 years, this Yankee was finely brave enough to take on this storied, deeply rooted food memory!! But not without help from those who have Southern roots as well:
Classic Southern Lady PeasRead More
Sadly, not the most popular red meat in the American diet. But lamb, just an age classification, is packed with nutrients and an incredible source of heme iron, vitamins B and omega 3 fatty acids.Read More
#sundaybrunchday. Sundays are just the best day. A complete FEED MY SOUL day. Church. God’s word. and Sunday Brunch yumminess. ❤️🙌🏻😛
On this Sunday Brunch menu: Fig Blueberry Crumble with Goat Cheese Whipped Cream (@stonehollowfarmstead), scrambled eggs and thick-cut smoked bacon from @marblecreekfarmstead.
FROZEN NO BAKE BITES to the rescue! These little gems save me on car rides, at endless sports tournaments, packed into lunches for a treat or a quick after-school snack. (Sometimes they help me out when I’m needing something sweet but don’t want to steal my kids’ candy—because that’s wrong, Right?).Read More
When it comes to bread, I go to James Beard and my trusty, oil stained and flour dusted copy of his Complete Book of Breads. This pizza dough is like a 101 in bread making. It’s forgiving, fun and fast.Read More
I am a sucker for the flavors in Niçoise salad. Classic, simplified, turned into a sandwich...doesn’t matter. Here is my summer lunch version, stripped down to a few essential flavors: Tomato Basil Niçoise salad. Tomatoes, basil (@owlshollowfarm), pitted olives, capers and basil microgreens (@ironcityorganics). Fresh, bright. Easy.Read More
Next level comfort food. Dinner. Lunch. Brunch. Breakfast. Seriously good anytime. Feeds a crowd or great leftovers for tomorrow. We like some heat, so typically use chorizo but any casing removed sausage will do.Read More
Pesto is hands down the biggest bang for your effort buck. It can be a sandwich condiment, pizza topper, a sauce for pasta, take egg dishes to next level yumminess, amp up roasted veggies, melted over roast chicken, a fabulous addition to seafood and be a secret ingredient in soups, stews, hamburgers, meatloaf. Seriously...there is so much more!
It is difficult to find dry sea scallops. Typically, stores stock wet (bright white in color rather than pinkish). So often, we don’t get a good sear and a wonderful, golden crust. Many recipes call for dusting with flour to cheat the technique. Flour isn’t needed!Read More