“Mazy paths of rivers meander and by disposition I do the same,” says Martha Hall Foose at the beginning of her newest cookbook, A Southerly Course: Recipes and Stories from Close to Home. The book is an interesting ramble through Foose’s culinary repertoire, foods local to Mississippi (including game, crawdads, and Premium Number One Beauregard sweet potatoes), sweet personal stories,
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The Valkyrie Brunhilde, from Arthur Rackham’s illustrations for The Valkyries (1910 Late July and early August bring the hottest, muggiest weeks of the year to Central Kentucky. The air feels swampy, and the heavy heat leads to lethergy. This simple, cold soup is an easy evening meal when it’s too hot even to turn on the stove. Ingredients 1 quart
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While at Woodford Reserve Distillery recently, stocking up on the mint chocolate bourbon candies featured at Derby time, I happened upon this new product: sorghum vinaigrette salad dressing. I thought it sounded odd, but the clerk told me that it was delicious, and that chef Ouita Mitchell, of Holly Hill Inn and Wallace Station, had developed the recipe. That was
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