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It’s a Date

When I decided to make Maggie’s Momma’s Pinwheel cookies last month, I purchased a large bag of dried pitted dates to get the job done. Turns out, that recipe made a whopping 5 dozen cookies, (enjoyed...

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Strawberry-Rhubarb Custard Cake

It’s been a long while since I’ve made a big beautiful delicious cake, but the stars aligned last week. Gigi’s “double nickel” birthday and our “last—for a little while” community potluck fell on the...

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Chanterelle Confit

Confit: from the French word confire meaning “preserved” a confit is any type of food cooked slowly, often in fat, as a method of preservation. If the stars align and I happen to be shopping at Costco...

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What a Throwback!

Right now, I’m sure many of you are forming your Thanksgiving plans–choosing recipes, composing grocery lists, plotting your course to the Thursday feast. I am too; we’ll be driving to DC to spend the...

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Favorite Cookies of the Moment

I have a friend who has a nice philosophy about food. If ever asked, “What’s your favorite _________?,” —-and you can fill in that blank with burger, cupcake, taco, milk shake —- she’ll respond, “It’s...

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Carrot-Cauliflower Soup with lemony cilantro oil

I’ve never talked about it here, but one of the food hats I wear is that of restaurant critic for our newspaper, The Tennessean. For over six years, I’ve been covertly dining around town and writing...

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Beets all the way: hummus and pesto

Kale, Swiss chard, Brussels sprouts, cauliflower, parsnips, beets: After years of being forgotten, feared, distained, dismissed, each of these veggies is having its moment of redemption. They all have...

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Heirloom Grains, and Moving Musings

roasted cauliflower-vidalia onion ragu over blue corn grits and sea island peas cooked in bay laurel over carolina gold rice Bins, boxes, bubble wrap, newsprint, packing tape, Sharpies. Bit by bit,...

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In Abby’s Kitchen

Hello Friends, I am sorry I have been out of touch the past (gasp) five months. The sale of our house was a speed of light event this spring that left us in an odd spot. With the home we’re building...

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A Fresh Start

Nomadic no more. Welcome to my kitchen; welcome to my new home. It’s been a long journey getting here. Three years, from when we first found the lot, its blighted home in foreclosure, to moving in,...

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