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 MoreSnake 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 MoreOne of my all-time favorite pizza toppings coming together in my favorite @lodgecastiron skillet!
#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 MoreWhen 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 MoreLook crepes in Paris are lacey, delicate and crisp. The batter is finicky...requiring rest and refrigeration. The cookware is expensive and not versatile.
Read MoreMy dad loved French Onion Soup. These are the french crocks that I grew up with so this is comfort food on every level for me. You can find so many recipes out there BUT hands down none will ever beat Julia Child’s. Her technique to perfectly caramelize the onions is worth the extra time (hands off!) because of the depth of flavor. Try this...promise you won’t regret it!
Read MoreThere are certain foods I become obsessed with making. Scones are one of those foods. My obsession began in NYC working above Dean & DeLuca. I have so many variations and make them according to what is in season. So, blackberry lemon scones are on deck today. Wonderful with coffee but not overly sweet. Just enough.
Read MoreSunday family Brunch: a beautiful Cherry Almond Dutch Baby from @smittenkitchen, pastured eggs, bacon and gorgeous, local strawberries. After an incredible sermon @brook_hills Ephesians 3:17. Heart and belly full.
Read MoreWhen Meyer Lemons are a happy surprise at the store, we make Lemon Bars. Hannah and I spent a great afternoon in the kitchen prepping oats and yogurt, and then these little bites of sunshine.
For my 30th birthday, my client Daniela gave me a molcajete and, more importantly, her family’s guacamole recipe 😛🙌🏻 Although I love guacamole ALL ways (lime, garlic...even bleu cheese added), this reminds me of my sweet friend.
Read MoreMy kiddos LOVE bars. I do not. Sure I buy them, they eat them; BUT, I like to balance it out (when life allows) with bars that I know what’s inside! These are super quick and super yummy....a TREAT! (gluten and dairy free)
Read MoreIt's a great time of year. I mean, who doesn't like Spring? The weather starts to warm up - then drops to frigid temperatures again crushing all hope of an early summer - only to sneak back up to the mid-seventies for a hot second before dropping back down, dragging our morale along with it.
Read MoreMy teenager comes home ravenous, and this delicious bowl is her go-to. Secretly I think her favorite part is pounding the frozen açaÍ to break it up for blending (better the açaÍ than me, just saying...).
Read MoreCan you be completely obsessed with Caesar? Because I am - Creamy Caesar with anchovies (you gotta get those Omega-3's). This is the best homemade Caesar I've tried and I'm so excited to share this with you. It comes straight from the folks at Chew Out Loud.
Read More
