Southern Cooking for Company: Crab Cake Quiche in 19 Minutes

Southern Cooking for Company: Crab Cake Quiche in 19 Minutes

Any project 16 months in the making will have some drama. In the midst of collecting recipes for my cookbook project, Southern Cooking for Company,  a contributor’s husband became very ill and she had to abandon development of a brunch recipe for a crab cake sunk into a ramekin of whipped eggs. The idea of a crab cake quiche just wouldn’t leave my head. Over the past couple of years, I’ve gotten into a weekend morning...

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French Casserole Chicken

French Casserole Chicken

In the category of  ”dishes I made often during one period of my life” this recipe sits squarely.  It’s a classic from the Joy of Cooking, included in the ’53 and ’73 editions, but not in the mid-1990s edition or the 75th anniversary edition. The headnote kind of explains why: “makes such a good dish of a poorish bird.” Unlike Irma Rombauer (the Joy author), I haven’t experienced...

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Southern Cooking for Company: Jam Cake

Southern Cooking for Company: Jam Cake

I have both a personal and professional relationship with Jam Cake. Professional because I’ve been on a gradual quest to find the source of this recipe, which seems to have originated around Kentucky or Tennessee some time before 1880. That’s what I thought, until I found a Oregon recipe for it in Betty Fussell’s 1986 “I Hear America Cooking.”  The rest of the research will have to wait for another day,...

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Food Blog South Preview

Food Blog South Preview

Ever agonized over how to write a particular blog post? Or maybe your blog is maturing and you feel you’re repeating topics and posts. Food Blog South is a really good solution, and if you love blogging about food, or want to, here’s a chance to do it with a discount. When I put the pencil to it, I figured I’ve written about 1,300 blog posts. About 1000 of those were over the 4 years I blogged for the Nashville Scene and the...

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Butternut Squash and Israeli Couscous Salad

Butternut Squash and Israeli Couscous Salad

Butternut Squash and Israeli Couscous salad was my go-to this holiday season, and is good enough that it’s worth making a couple more times over the winter. I won’t claim the idea for this recipe is original–I got the notion from a Dani Kates recipe on Style Blueprint but I wanted a different flavor profile. I ditched the craisins, cinnamon and almonds. I added cilantro and parsley. My recipe keeps well for a day or two, and...

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Hello, I’m Nicki

I've written about food for a living since The Silver Palate was new. Discovering a new cookbook or technique is my idea of fun. And kitchen gear--I'm helpless to resist. Like kitchen projects, the posts here are occasional and open-ended, so please subscribe. You can read more about me here

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