Getting ready to teach a Pie Camp with Barbara Swell at the John C. Campbell Folk School in Brasstown, NC means I've been playing with dough. This weekend it was the UK Hot Water Dough traditionally used for meat pies. It's a sturdy dough meant to
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As I've said before I'm a sucker for a good story so imagine my intrigue when I saw that Eater and the Southern Foodways Alliance are partnering up on a docu-series. First up is this gorgeous look at one Mennonnite farmer's sorghum operation in Tennessee
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So once again my finely tuned food antennae went into overdrive after I came home from my Mercado Olympic experience. I couldn't stop thinking about the Churros and I thought you might also be a bit obsessed after watching the video. So here's just about
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This weekend I made the best cookies I've ever made in my life. For someone who made cookies to sell in a restaurant for years that's a pretty big statement. For years my "go to" chocolate chip cookie has been Kim Boyce's Chocolate Chip Cookies from
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If you follow me on social media you know my mom isn't shy about criticizing the food I make for her. So when her reaction to this soup was "Best Soup Ever. You should sell it!" I thought it was time to share the (non)
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