My grandmother grew up in Georgia, and her meals were always redolent with the flavors of the South. I never tasted okra until she cooked it, and her version was so different from any other okra recipes I’ve seen that I want to share it with you. Okra can be stringy, slimy, and tough – or you can make it like this and get something very different. She used to chop okra into coins, roll it in cornmeal, and flash […]
Serves: 6 Prep time: 40 minutes
How about a nice boozy popsicle to start the weekend on a relaxed note? And if you don’t feel like a popsicle, how about a watermelon daiquiri, without the four-hour freezing time? You can enjoy them immediately! I prefer using white rum to keep the flavor lighter, but if you love the taste of rum, you’ll want to use a dark rum, which will also have a higher alcohol content. You don’t need the plastic molds to make popsicles; you […]
Adapted from Shake: A New Perspective on Cocktails Serves: 6 Prep time: 10 minutes plus freezing time
It’s Tex-Mex Thursday! Doesn’t a sweet-hot-cool-light summer soup sound like the ideal antidote to a steamy summer day? This recipe from Matthew Wendel, former chef to President and Mrs. George W. Bush, manages to be both cooling and spicy at the same time. And so pretty! Here’s what Matt says about it: For a hot summer day at the Crawford ranch, this soup was the perfect way to spice up the day and cool down at the same time. Chilled […]
