I stumbled on this one yesterday. I’ve been making pizzas using lengthwise cut eggplant slices but all I had in the fridge was zucchini. I was really craving a pizza and cannot find whole wheat pizza crusts in this town.
Now hold on. The word “pimp” doesn’t always refer to some slimy guy setting up clandestine meetings in dark alleys. In this case it means the magical ability to turn lowly grits into the food of the Gods. You pimp them when you take them to new heights through the addition of non-traditional ingredients. Above, Chef Vivian Howard demonstrates one of the grits recipes in her restaurant in North Carolina. In her show “Life of a Chef” on CREATE, she devotes her time to featuring a “farm to table” menu Continue reading
Since I married and learned to cook, the one dish which has alluded me is my grandmother’s cornbread dressing. Well, there are others, but this is the one I grieve for. (Incidentally, Miss Elizabeth Miller channeled me through Damron that the dish has actually eluded me. Dang I hate when she does that.)
If anyone deserves the “naughty award” this Christmas, it’s the food packers who are responsible for any culinary failures on my holiday table!
Has anyone else experienced the confusion surrounding old families recipes based on the size of cans and mixes since the 1930s when convenience packaging first appeared on the general store shelves. My recipe for Norma’s Blueberry/Pineapple Cobbler is a good example of the corporate plot to destroy our beloved traditions.
Erma Bombeck once said, “Once you get a spice in your home, you have it forever. Women never throw out spices,” she added. Man, I’m a believer.