Nanette Davidson is a Resident Artist for Cooking at the John C. Campbell Folk School in North Carolina. She launched the cooking program there. She’s also a weaver, a member of the Southern Highland Craft Guild and the Slow Food Movement. Nanette's Lemon Shaker Pie CourseDessert, Pie Filling CuisineAmerican Ingredients Favorite Dough
Continue ReadingIt’s really easy to customize chili. There are so many chile powders to choose from. If you like a smokey flavor, add a bit of chipotle chile powder. The New Mexico chile powder has a brighter flavor and redder color. Classic chile powder is deeper
Continue ReadingThis is one of those recipes that seems more complicated than it is. Make it once and you’ll never need to look at the recipe again. Eat what you make and you’ll become addicted, learning new ways to use the nutty, spicy, sweet, deeply satisfying
Continue ReadingThis recipe is a revelation. Poking around the internet for different versions of Aioli I spied this one from the famed NYC based chef from the south of France, Daniel Boulud. If he doesn’t know how to make the perfect aioli no one does. What
Continue ReadingMarcella’s original version of this sauce is one of the great tomato sauces. She uses canned tomatoes and leaves the onion unchopped then throws everything together to boil into a sauce. It’s wonderful and I encourage you to try it. This sauce is how I make it when
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