A quick way to use up leftover turkey and stock with some easy homemade noodles. I was recently in York, PA overnight to take a class a short distance away at fiber arts center. York is not a huge place and my hotel was a little outside the […]
regional American food
Squash Dressing
Homemade cornbread makes this classic Southern dressing shine.
Basic Buttermilk Cornbread (for dressing/stuffing)
While it is tasty on it’s own, this cornbread shines when it is turned into dressing or stuffing.
Smoked Oyster Rice Dressing
A festive side dish that makes the most of pantry ingredients.
Padded Oysters
Padded oysters (also occasionally called “patted” oysters) get their name both from the method–coating the oysters in crumbs– and the practice of binding two oysters together in a single patty. It’s a bit of an old fashioned technique but you still see it on the menus of more homey seafood joints in the DelMarVa. A few churches in the Baltimore area still hold padded oyster fundraisers in the fall. The oysters sold at Sterling’s were most often padded unless you lucked out and got one giant oyster.
Kentucky Hot Brown
How Kentucky deals with leftovers. There are a few recipes I’ve thought about for years and never actually made. Kentucky Hot Browns are one of them. I had researched it for our decade themed NYE nights for the 1920s but never actually made it. I think about it every year […]
Cranberry Quince Relish
Quinces, quinces, quinces.
Buttermilk Persimmon Pudding
An American classic.
Kalua Turkey
Possibly the best turkey I have ever had, anywhere, ever.
Harvard Beets
Why Harvard? Beets me, I went to public school.