ACTIVE TIME: 1 HOUR — BAKE TIME: 35 MINUTES — TOTAL TIME: 1 HOUR 35 MINUTES — MAKES ONE 10-INCH PIE
This fragrant brine is rooted in Vivian’s home woods of North Carolina. Pine needles and rosemary are steeped with spices that conjure up those deep woods. And, some would say, evoke the smell of a Thanksgiving-scented candle!
Tastes great with: Toasted bread (as a starter), or pasta or couscous (as a main course)
This recipe for the Louisiana classic dish serves 10 on a Monday night in New Orleans, or anywhere and anytime lovers of New Orleans gather.
This amazing little dish will become legendary at your table.
Spoon the hot foaming butter over the fillets until the inside of the fish begins to flake, the exterior has turned evenly golden, and the butter has browned.
This is a drink I created for the Italian restaurant Morandi, whose chef, Jody Williams, insisted on a hard-spirit ban for their prosecco cocktail menu to avoid overpowering the delicate flavors of the food. At first I was doubtful of this approach, but it turns out a lot of great cocktails fit this food-friendly bill if we just open ourselves up to using culinary elements in mixed drinks.