Asparagus Salad
The asparagus marinates in olive oil with lemon, basil and garlic and is served cold with a crumble of feta cheese. It’s super simple. And completely delicious. It would make a great addition to your Easter feast!
Slow Roasted Pork Shoulder with Turnips and Rutabagas
This is what I served to my granny when she came into my restaurant for the first time.
Overnight Grits with Tomato-Braised Greens (A Correction)
As with any cookbook, there will always be times when you look back on a particular recipe and wonder if you have given the reader every detail they need to be successful. I believe that we worked diligently to make sure that every recipe in Fire in my Belly would produce the same result in your home as it did in my kitchen. With that being said, I have discovered one recipe where a little more explanation could be a huge help.
Pickled Beet and Charred Broccoli Salad
I never loved broccoli as a kid. Once again, it was always boiled or steamed to oblivion. Often, it was frozen broccoli with a little water drizzled on it, covered and nuked in the microwave. Not my favorite thing in the world—the broccoli didn’t stand a chance! And I never got on board with the cheese sauce
Brussels Sprouts Gratin
One taste of this gratin and the whole family loved it. Now, it’s a requested dish at almost every family function.