Butterscotch Bread

Butterscotch Bread

Let’s be honest: the last couple of squash in the vegetable drawer are looking a little forlorn right now. Turn them into quick bread greatness that’s excellent with coffee or milk, and freezes well for that bake sale or unexpected company. Obviously it’s not health food, but it gets a much better reception than a squash side dish. (Pro tip: peel the squash, especially zucchini, if your crew is super-observant. And definitely...

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Southern Cooking for Company: Mexican Quiche

Southern Cooking for Company: Mexican Quiche

Southern Cooking for Company is already edited, so I had this inspiration a little late, but I think a better name for this dish is Tortilla-Crust Quiche. Using tortillas instead of pie crust is a ridiculously simple idea that just everyone should try. Better tasting than storebought pie shells and easier than homemade pastry.  The full recipe will appear in Southern Cooking for Company when it comes out in 2015, but you should go in the...

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Hey There Lonely Parents of Older Teenagers

Hey There Lonely Parents of Older Teenagers

You can quit feeling guilty about how happy you felt when the kids went back to school: the “Baby Got Class” YouTube video has 4.3 million views. So 4.3 million of you feel the same way. When you’re a parent of older teens, though, that new backpack is full of mixed feelings. School is the best friend of working parents, and of semi-competent parents like me. I’ve relied on schools for 16 years to help raise my daughter. Along with...

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Clean Wild Blackberries: Southern Cooking for Company

Clean Wild Blackberries: Southern Cooking for Company

July was blackberry picking month at my granny’s farm. Our routine was this: long-sleeve shirt, jeans, loose socks, boots, hat, then a dousing of bug repellant. NO UNDERWEAR OR BRA, OR EVEN TIGHT SOCKS! (Chiggers crawl on your person until they can’t go any futher, like an underwear legband or a bra strap. Then they bite.) We’d pick gallons of berries for preserves, jam, freezing and eating fresh with cream. In England,...

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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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