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This rice got it's name from Chef Virginia Willis, in her new cookbook "Bon Appetit Y'all". She calls it this because until she attend Read more

Submitted by: TxGriffLover

Pork has a natural affinity for sweet, rich caramel flavors. These "nouveau" Southern ribs are by no means traditional, but they are l Read more

Submitted by: TxGriffLover

There has seldom been a time in my life when a Mason jar of this sauce wasn't in a corner of my mother's or grandmother's refrigerator. Read more

photo by Mikekey

Submitted by: TxGriffLover

One of the keys to frying meat is having the oil at the right temperature (about 375º) so it "sings" when you add the meat. At a lowe Read more

photo by Bergy

Submitted by: TxGriffLover

Doesn't the phrase "dried plums" sound much more appealing than "prunes"? The slightly sweet flavor of the pork combines nicely with t Read more

photo by Derf

Submitted by: TxGriffLover

Here is my version of a recipe taught by Anne Willan. Her version uses small cherry tomatoes, which are scored, blanched and peeled. Read more

photo by Derf

Submitted by: TxGriffLover

According to the USDA, washing chicken is not necessary. If the bird is contaminated, dangerous bacteria are not going to be affected b Read more

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