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Recipes
Rapscallion Burger with Pimento Cheese
Fire up the grill. Form the meat into a patty and season liberally with salt and pepper. Sear the burger on each side over hottest part of grill then move it to indirect heat. After about 2 minutes on each side, or when patty is medium rare, [...]
Recipes
BLT For Betty Moody
With toasted side down spread 1 slice of bread with Kewpie mayonnaise and the other slice with Duke’s mayonnaise. On the Kewpie slice, layer tomato, iceberg lettuce, bacon, and cucumber. Top with remaining slice of bread.
Recipes
Heirloom Tomato and Cornbread Panzanella
Panzanella is traditionally made with leftover Italian yeast bread, but it’s delightfully Southern to use cornbread instead. This is my favorite cornbread recipe: skillet-born, sugar-free, and bacon-blessed, made with freshly stone-ground cornmeal. If the tomatoes are not delicious, a panzanella will not be either, no matter what [...]
Recipes
Burrata Ravioli with Wild Mushrooms and Asparagus Confetti
The Mercury at Ponce City Market in Atlanta, Georgia, wraps the cheese in a tender pocket of handmade pasta to make a decadent ravioli that he serves with wild mushrooms, asparagus, and cherry tomatoes.
Recipes
Crawfish Gnocchi in Crab Broth
Warm spring weather ushers in crawfish season along the gulf coast, and crawfish dishes are peppering menus throughout the region. Crawfish boils and gumbos are a delicious way to celebrate the season or opt for a crawfish dish with an Italian flair.