Remoulade Sauce is another one of those charming Louisiana recipes that is never made the same way twice. The sauce originated in France as something similar to tartar sauce. Sauce is a French word meaning “a relish to make food more appetizing.” Such strategies were necessary for cooks before refrigeration. Remoulade—a mayonnaise-based sauce […]
One Saturday I heard the Roadfood segment of The Splendid Table on NPR. Somewhere in South Carolina, Jane and Michael Stern had eaten burgers topped with pimiento cheese and fried green tomatoes—and they were raving about how good they were. I had seen green tomatoes all summer and fall at the nearby Winn-Dixie and decided […]
Finally. A day in late September and the humidity is down for the first time in … well, it’s been a long, sweltering summer. In spite of the humidity, no rain for weeks on end. Dead heat. Beads of moisture on the sides of glasses; roads dusty; blacktop blinding; a ceiling fan circulating slowly overhead; […]
Good friend and Mobile, Alabama, native Steve Padgett shared his recipe for gumbo made totally from scratch. With an idea to making gumbo, I bought one pound of Andouille sausage and a whole, prepared, free-range chicken from a local farmer. My grandmother Catherine prized fresh milk, eggs, and poultry from the farm. She’d […]
Never underestimate these simple cinnamon cookies. Subtly invigorating, surreptitiously sweet, the wily cinnamon cookie commands respect, even when hidden in plain sight. They are delicious with coffee, iced coffee, tea, iced tea—or any other beverage—breakfast, lunch, and dinner. Welcome at any party, these cookies are unassuming but eager to please. They get along with everyone, […]
