Sara Foster’s Southern Kitchen: Salt and Pepper Skillet Cornbread
I love this cornbread. I love that Miss Sara acknowledges that, although it is near blasephemy in the South, she thinks adding a touch of sugar to cornbread is a good thing. I love that the coarse salt and pepper are sprinkled on the top, adding a nice crunch and...
Spicy Shredded Mexican Pork Tostadas (Tinga)
Although this dish takes a little time to throw together, most of that is the meat simmering so it’s pretty easy. I made it even easier (and slightly more healthy) by baking the tortillas vs. frying them. I used a pork shoulder instead of a butt because...
Sara Foster’s Southern Kitchen: Summer Succotash
We should all make more succotash. Especially in the summer. And this is a great place to start. I must acknowledge, however, the less-than-appetizing color of the butter beans. Those perky tomatoes and corn and basil are doing their best but they’re no match...
Sara Foster’s Kitchen: Slow-Roasted Pulled Pork Butt
How’s this for a bone-headed move? I made this amazing, amazing pulled pork, packed everything up for a beautiful night of music under the stars in the heart of one of the world’s greatest cities… …only to realize when we arrived that I had...Recent Comments
Two adults eating 1 pound of meat is wild.
They become part of the oat mixture on the cookie sheet
I only see the article, not the recipe (!)
I made these and used many of the comments to adjust several things. First I used 2-1/2 cups of flour.…
Just watched them make these on tv. I think I want to try them.