Buttermilk Chicken

buttermilk chicken 11

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

Advertisements

Strawberry Pie (and Pie Crust)

strawberry pie 26

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

cheese sauce 10

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