Buttermilk Chicken

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This is not soul food.

Soul food is rich in both history and calories, a rib-sticking fusion of African cooking techniques and southern ingredients. It’s a cuisine born of poverty and necessity that’s perhaps as symbolic as it is delicious, the sort of thing that inspires popular historians and high-low chefs and understandably possessive custodians.

This is, you know, Shake ‘N Bake. Without the shake. Continue reading

Strawberry Pie (and Pie Crust)

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The Sunday before last—which I spent on weekend edit duty, which meant a full day immersed in this atrocity—I posted the above photo on Instagram with this caption: “The world is bad, so I made a pie.”

My old boss responded with a perfectly chosen Onion article, first published on September 26, 2001: “Not Knowing What Else To Do, Woman Bakes American-Flag Cake.” Continue reading

Cheese Sauce

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Like most of us, I grew up believing that pretty much all cruciferous vegetables—broccoli, cauliflower, and especially brussels sprouts, the patron saint of Stock Yucks—were disgusting. The only—and I mean only—exception I ever made was for Panera’s broccoli cheddar soup, which was basically a bowl of melted cheese studded with teensy weensy green flecks (you know, the broccoli).

These days, of course, I am a very sophisticated lady. I no longer subsist primarily on Frappucinnos and Fruit by the Foot. I understand that a hollowed-out loaf of bread filled with cheese soup is not a healthy meal. And I don’t only consume vegetables for the good of my organs—I actually enjoy eating them. I promise! I swear! Don’t revoke my “grown-up” license, please! Continue reading