by CRYSTAL JOHNSON

These are actually called Steamed Puddings, but since I am American and I'm not sure how many of you are addicted to The Great British Bake Off as I am, I didn't want you to think I was giving you an American "pudding" recipe. This recipe comes from Nancy Birtwhistle , one of the Bake Off winners who I wound up following on Instagram before finding out she won Bake Off one season. I made these for Thanksgiving last year and they were soooo tasty! The goal was no leftovers...a

Every holiday my grandmother, "Memaw," is in the starring role. Growing up we always spent holidays at my grandparents house with alllll the family. Parents and siblings, uncles, great-uncles, aunts, great-aunts, cousins, their families, any friends we wanted to bring - it was open house for holidays. Thanksgiving, circa 1986 All our family members contribute to holiday meals but my Memaw's dressing is the main Thanksgiving attraction. Don't be fooled...that is not her only c

Lemon flavored anything is always my favorite. So when I came across this recipe in Julia Child's Mastering the Art of French Cooking I decided to give it a try. It is not as sharp and tart as the creamy, lemon curd-ish tarts I've had before, but a lighter, fluffier filling with a bit more subtle flavor. I paired it with a tart crust from Nancy Birtwhistle's Sizzle and Drizzle . Above are tartlets - little mini versions of a larger tart. Either size turns out well. Another v

I found this recipe on Pinterest years ago and have made it over and over since. It turns out well each time and I get asked to make it repeatedly. The ingredients are the stars here so splurge for quality chocolate and butter . Prep Time: 30 mins Cook Time: 50 mins Total Time: 1 hr 20 mins Servings : 10 servings Calories : 346 kcal Ingredients For the crust: 3 ounces butter 1 tablespoon oil any mild flavored oil is fine. I use liquid coconut. 3 tablespoons water 1 tablespo

Since I was a kid I’ve been eating tuna salad, some savory, some with fruit, some with mayo, some with oil, something for everyone. This recipe is my go-to. Sometimes I add more ingredients, sometimes I’m out of one or the other. It’s very flexible-almost anything goes. The biggest component is the actual tuna. Once I switched from tuna in water to tuna in oil I could not go back. The oil packed tuna is more tender and seems to meld with flavors better. If you can find Spanis

FINALLY!! A new travel post! Seagrove Beach, FL is between Destin and Panama City Beach. It’s a little less crowded than the more popular...

This one is my husband's very favorite meal. Every culture seems to have a particularly special roasted pork dish. In the Southeast United States we have barbecued pork, or pulled pork, that is typically smoked and then served with a signature sauce depending on which region/state you happen to be having that BBQ. We also commonly call pulled pork simply "barbecue" / BBQ / Bar-B-Q / Bar-B-Que in the South. BBQ can also refer to ribs, brisket, anything smoked or cooked on a gr

This is a recipe I go back to over and over. I initially found it on Pinterest and adapted it slightly. It could be made with completely different ingredients...cheese and tomato...roasted mushrooms and cheese...Marmalade and cream cheese... You get the idea. I love frozen puff pastry - so easy to use and VERY convenient as you can buy it frozen at the grocery store and keep it on hand. I recently tried making my own puff pastry . It took a while and the butter kept melting o

Being born and raised in The South, I grew up eating pimento cheese. It was something I remember my grandmother making sometimes and something that could always be easily found in the grocery store. Pimento cheese reminds me of summer... Run in from being outside/in the pool and the easiest, quickest thing to do was grab the container of pimento cheese and spread it on sliced bread or pieces of celery for a quick snack or meal. Nowadays, it is listed on more than just basic S

Once the temperature drops a little at the very beginning of fall I start thinking about making chili. I love that everyone has their own method or special ingredient. I think there are as many versions of chili as there are people making it. Since we eat this a lot in fall and winter I've tried it with several kinds of wine and I have a few favorites. It's so interesting to read about and hear what wines people prefer paired with foods. It varies so widely and i'm always up

I know that many, many of us have jumped on the bread-making trend of quarantine this year-myself included. I'm on my second sourdough...

We are nearing the end of summer - and I am hung up on basil this year so I keep looking for ways to enjoy it while it is growing on my balcony. I've used this recipe as a remoulade sauce with crab cakes - tossed with a little vinaigrette to create a creamier dressing - as a dip for veggies / bread and as the dressing on my turkey sandwich for lunch. I also hope to try it with french fries and as the binder for chicken salad. So here's my latest basil-laden creation. It make

We visited friends in the Georgia mountains a little while back. Besides being a totally relaxing place to exist - in the middle of nature and creeks and bears - it ends up being a culinary adventure each time we go. This time my friend Scott made pesto pasta with shrimp...it tasted like summer on a plate. Scott and I share a love of all things " Ina ." His pesto recipe happened to be one of hers. I really do believe you can put pesto on almost anything. Pasta and pesto work

After writing about last year's trip to Spain I'm craving those Spanish foods we enjoyed! I ate so many tapas - I lost count some days. One combo that is etched in my memory is a tapa of tuna in oil tossed with slivers of roasted piquillo pepper and onions. Closest to the right in the photo. This was enjoyed with friends on Christmas Eve in the streets of Alcala, Spain. Man. This was THE best bite! So, today - my own version! I have no piquillo peppers so I'm using roasted r