By CINDY COOPWOOD “A cookbook is only as good as its poorest recipe.”“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”“Always start out with a larger pot than what you think you need.” – Julia Child “No one who cooks, cooks alone. Even at her most […]
Favorite Cookbooks Read More »
Elevate your holiday ham with these simple techniques. Instead of buying a pre-sliced glazed ham this year, try your hand at scoring and baking your own. Scoring the fat layer that insulates the ham allows your glaze to seep into the cracks as it cooks, adding even more flavor. it also makes a beautiful presentation
Styled by CINDY COOPWOOD AND CORDELIA CAPPS • Photography by WILL JACKS Wracking your brain to find the perfect gift for the person on your list who has everything? Why not give a homemade gift of food this year? More personal and heartfelt by the giver, and always appreciated by the recipient, homemade food gifts are
From Our Kitchen to Yours Read More »
By CINDY COOPWOOD AND CORDELIA CAPPS • Photography by RORY DOYLE LET’S BE HONEST. Holiday meals are really about the sides. There’s a lot of talk about turkeys, spiral-cut hams and prime rib roast (if you’re lucky), but what everyone really remembers from year to year are the side dishes. And since we only get
Healthi(er) Holiday Sides Read More »
12 Crowd-Pleasing Recipes to try this Fall Whether it’s a virtual tailgate in front of the TV—(it kills our souls to think of it), a casual get-together, or your college student is bringing home a handful of hungry friends—you’ve got people to feed. Here we’ve gathered some of our readers’ favorite recipes we think
A party like no other—10 years of pig roasting and celebrating friends, family, and freedom at Pier 332! RHETT’S PIG RUB 17 ounces Tony’s Original Creole Seasoning 11 ounces garlic salt32 ounce bottle Louisiana Hot Sauce1 jar Tony’s Injectable Creole Butter Add 2 tablespoons of the hot sauce plus 2 tablespoons of
Cochon de Lait at the Shaffett’s Read More »
By CINDY COOPWOOD and CORDELIA CAPPS • Photography by RORY DOYLE Batched cocktails are the answer for your next party. Whether you’re hosting a few friends or a crowd, you can mix a large quantity ahead of time, keep chilled, and serve it stress-free. Guests will be happy to serve themselves from frosty pitchers or
Big Crowd? Large Batch! Read More »
Charcuterie boards are the perfect way to feed a crowd especially for summer entertaining, when it’s too hot to cook. Not having to agonize over a menu is a huge plus as meat and cheese boards allow your guests to choose from the many options available. The eye-candy factor is high as these
Charcuterie & Cheese Boards Read More »
By Cindy Coopwood and Cordelia CappsPhotography by Melanie Thortis Between hunting for eggs, getting the kids dressed, and going to church—feeding family and friends on Easter can be a challenge. Whether your family gets together for Easter brunch, lunch, or if you end up eating all day on Easter Sunday—this collection of recipes for vibrant
Southern Staples Pecan Recipes to try this Holiday Season By Cindy Coopwood with Photography by Rory Doyle Party Cheese Ball with Pecans This is best made the day before to allow the flavors to blend together. 8 ounces cream cheese 8 ounces sharp cheddar cheese, grated 2 teaspoons grated onion 2 teaspoons Worcestershire sauce 2
Southern Staples- Pecan Recipes to try this Holiday Season Read More »
Copyright 2023
