Archive for December, 1995
Mince pies are a long-standing Christmas tradition, but of course the standard versions use mincemeat or suet. Nineteenth-century American housewives began making mock mince pies, and they’re so good that I suspect no one ever missed the meat. This version has an additional twist—a bit of cocoa for a deep, rich flavor. Read More→
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Fresh southern corn is widely sold this time of year, and it is usually quite good. Use it if you can, leaving frozen corn only as a last resort. This dish makes an attractive centerpiece for special occasion dinners. Read More→
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Wild rice, apples, and pecans just seem to belong together. The texture of this autumnal pilaf will invigorate your palate. Read More→
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A warming soup with the cheering color of carrots and the zesty flavor of citrus. Read More→
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