“Mater, Tater, Onion Soup” is a hearty and bright dish that captures all of the wonderful flavors of summertime tomatoes. This simple, yet satisfying, soup is one of the most beloved and cherished recipes passed down by my paternal grandmother. Mamaw Kitty always had a house full: grand-kids, nieces, nephews, and plenty of extra tag-a-longs…. Continue Reading →
Guest Blogger: I asked my smoking, grilling, meat cooking man to contribute this to DiggingFood.com. The dishes I blog about are not usually meat focused. But, this was too delicious to not share. For all of my vegetarian readers, scroll quickly past this. I promise my next post will be green. Making home cured bacon is quicker, easier... Continue Reading →
If you have ever had a Southern Grandmother fix you a bowl of perfect cobbler, it was probably made with a recipe similar to this one. This delicious cobbler is easier than any pie and simply perfect. My Mammaw taught me how to make this, and I have only made a few minor changes... Continue Reading →
My sister's first patty pan squash and our first chanterelle mushrooms of the year, both made their way into my kitchen this weekend. I was thrilled to create a dish using these together because they are two of my favorite Summer ingredients. I loved the flavor of the sweet patty pan squash combined with the salty prosciutto and... Continue Reading →
Pasta made from poke sallet is one of the most beautiful foods I have ever created. The flavor of the poke was present but mild, unique, and lovely. I had the idea for making this pasta while processing the first mess of poke that I had picked this year. I was admiring it's bright green color when I decided to put... Continue Reading →
Guest Blogger: The Snake Method for Smoked Top Sirloin Roast I Love Meat! Plucking delicacies from the garden, field and forest floor is an unparalleled past-time. But cooking meat outdoors is the lifestyle that I was born to live.
When you have beautiful freshly pulled carrots, you celebrate them with simplicity. This is probably the most basic recipe I will ever share and one of the most delicious. Perfectly roasted carrots are elegant, sweet, and rich. When accented with thyme butter and a touch of honey, they shine. Ingredients 10-12 carrots, fresh from the... Continue Reading →
Pak Choi is one of my favorite cool season vegetables. Like many Asian greens, this little cabbage is a great addition to Southern gardens. I have always been able to effortlessly grow beautiful pak choi in my fall gardens. But, when planted in the Spring, it sometimes gets shocked by our rollercoaster weather patterns. If there are too many hot days... Continue Reading →
Fresh rolls are a great way to enjoy the varying colors, textures and flavors of edible Spring wildflowers and wild greens. They can be filled with many different assortments of foraged foods. For this batch the forest provided dandelion flowers, sweet violets, redbud blossoms, chickweed, dead nettle, wild garlic greens and oxalis. Of all the flowers in these... Continue Reading →
Venison and morels are two of the most delicious foods that our forests provide. This recipe combines the two in a rich stew with layered flavors and simple ingredients. Buttery bread dumplings make it a meal...a truly divine meal. This dish doesn't lend itself to fine food photography. But, when you taste these dumplings with... Continue Reading →
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