If you want an indulgent side dish that departs from the classic mashed potatoes with butter and cream, this is it. I usually stick to simplicity when it comes to vegetables, but I gotta admit, pimento cheese is pretty damn good addition. It adds a little bit of acidity and flavor to the potato’s blank…
One of the most underrated spring vegetables in the garden is a new potato. Particularly the little bitty ones the size of a golf ball. In fact, I think digging them up to discover how many (or few) potatoes you have is the best part of growing them. I love eating them in a variety…
Winter and spring are the best times to cook with carrots. Freezing temperatures convert the starches in the root vegetable to sugar, making them sweeter. Cooking them in the oven at high temperatures compounds that sweetness by caramelizing the outside. Roasted carrots are delicious and economical. Yet somehow they’re completely underrated! Of course, we want…
My creamy spinach and rice recipe, also known as spanakorizo, is the Greek version of an Italian risotto. Lemon, fresh dill, and feta cheese are blended into the silky rice to add vibrancy and make it “pop.” It’s anything but boring! This is one of my favorite side dishes to make because it’s healthy and…
I know Texas isn’t technically considered part of the “South,” but damn, I love fried green tomatoes! I was always craving them as a kid, especially when watching the 90’s cult classic movie starring Kathy Bates. The only problem was that green tomatoes weren’t common in the little North Texas town where I’m from. I…
Zucchini bread in ice cream? I know it might sound weird, but people add bits of cake to ice cream all the time; why should this be any different? Imagine taking the American classic quick bread and spiking it with dark spiced rum and then folding that into vanilla ice cream. Yes, it’s amazing! I…