Recipes

A Cake of Truly Historic Proportions

By Heather RichieGood EatsMay 9, 2015

The recipe calls for forty eggs. That’s right. forty. Not four. Holy cow, er, chicken.

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If You Like Green Tomatoes...

By Jed PortmanGood EatsApril 22, 2015

At the Market Place restaurant, in Asheville, North Carolina, strawberries are more than just rosy slivers in springtime salads and the stuff of sweet preserves and cocktails. Chef William Dissen also buys firm, not-quite-ripe green strawberries from local farmers. He pickles them, and then deploys them as an acid-spiked condiment for grilled venison, rabbit paté, and more.

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The Dressing the South Forgot

By Jed PortmanGood EatsApril 16, 2015

Pimento cheese. Coleslaw. Potato salad. Those staple side dishes help keep the mayonnaise companies in business during the spring and summer. But in the days when cooking oil was a luxury, cooks below the Mason-Dixon line bound them with a different sort of dressing.

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