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My Granny’s Pole Beans

DIFFICULTY: 1 of 5 (5 being hardest)

My Granny’s Pole Beans Gena Berry, our recipe guru on this book, cried when she tasted these beans. Gena said it was like her mamaw was standing right there next to the stove. I love my granny’s food because it tastes like there’s love in it. It tastes genuine and heartfelt. It’s hard to make

Eggs Benedict

DIFFICULTY: 3 of 5 (5 being hardest)

Eggs Benedict   Most people only know eggs Benedict in its poorly done, half-assed form. Here I go back to the basic components: English muffin, Canadian bacon, poached egg, hollandaise. The goal is to make each component from scratch and make it properly. When you taste homemade English muffins, you’ll understand why they are far

Buttermilk-marinated Fennel with Satsumas and Jalapeños

DIFFICULTY: 1 of 5 (5 being hardest)

Buttermilk-marinated Fennel with Satsumas and Jalapeños Most of the dishes in this book have some serious thought behind them. This one was a total experiment. I love the classic flavor combination of oranges and fennel. But I didn’t want more orange flavor in this marinade. I didn’t want the harsh taste of vinegar either. I

Spicy Chanterelles

DIFFICULTY: 2 of 5 (5 being hardest)

    Spicy Chanterelles Makes about 1 1/2 cups as a filling or feeds 4 to 6 as a side dish   Only a handful of ingredients fare well with mushrooms. Green chiles are one of them. The grassy, herbaceous aroma of green chiles makes the perfect top note for earthy-tasting mushrooms. Chanterelles also have

A Really Good Cuban Sandwich

DIFFICULTY: 1 of 5 (5 being hardest)

A Really Good Cuban Sandwich Makes 4 sandwiches After years of trying them, I have had very few excellent Cuban sandwiches. They always seem dry. My version here may not be traditional, but everyone likes it. I use soft, sweet challah bread rather than the traditional baguette-style bread. When you toast it, the sandwich still