Smoked brisket, brown rice, and pasilla pepper casserole

I learned to not be wasteful with food early on. Growing up with a farm in the family and growing up in middle-income home set in motion good habits regarding waste. I grew up learning to make “something out of nothing” when it comes to cooking. Being able to create a good meal from leftovers,…

Make a mint julep (while you still have mint)

Our weather had a cold gut-punch of reality for us: snow. It’s not terribly shocking to get snowed on in Colorado in October (even though it was 91 a week ago), but it was still concerning for a few reasons: I’m not over wearing flip flops yet. This will be the death of our herb…

Summer gives us a savory treat: Southern tomato pie

Our garden has survived no fewer than four good hailstorms this summer. The tomato vines, sequestered on our uppermost deck (critter-free zone), got beat down by every storm but bounced back to provide us a nice offering of standard and heirloom varieties. (Finally.) It’s always great to pluck a ripe tomato from the vine and…

How the Instant Pot made my Loaded Grits quick and easy

I grew up in the South (Tennessee and Alabama), and that implanted some strands in my culinary DNA. Fried chicken. Ribs. Catfish. And definitely grits. Funny thing is, I don’t remember being a big fan of grits in my southern youth, but I have it bad now. My heart races a bit whenever I see them…

The Sazerac: A sip of New Orleans

If your plan is to celebrate St. Patty’s Day with a cocktail (which is a novel approach, but we’ll play along), you will find many gimmicky green options to throw into your shaker. We won’t disparage those, having tried similar offerings in our day, but sometimes you just want to anchor to something more time-honored…

I love you, Sugar Butt

I have lots of pet names for my dearest peeps, and one of my favorites is “Sugar Butt.” I am not sure when I picked that up, but I think my dad affectionately used that label on me. This term of endearment took on a whole new meaning when we first prepared the dish we…

We dedicated 2017 to mastering shrimp and grits, and here’s the result

Traveling to different parts of the country has inspired us to try new dishes and find new recipes. The South never disappoints.   As a family we traveled every year to a magical place called Kiawah Island. Thirty minutes from Charleston, S.C., this jewel provided family time, warm beaches and great food. Cooking at our…