Episode 118

Makes 4 servings… Hands-on time: 15 minutes Total preparation time: 25 minutes Here’s where the American south (ham and black-eyed peas) meets the classical French (creamy garlic dressing). In truth, anything tossed in this dressing tastes good. Feel free to put it on sauteed shrimp, roast chicken, or grilled vegetables. (It was adapted from a Gourmet recipe for Grilled Quail Salad.) The only ingredients you need to cook here are the potatoes. The rest are waiting for you at the supermarket, already more »

Makes 4 servings… Hands-on time: 35 minutes Total preparation time: 35 minutes This is a fun summertime meal. I have given instructions for cooking the steak in a skillet, but you could also just throw it on the grill or a grill pan for a little smoky taste. You can either give each person a plate with all the parts to make a lettuce wrap, as I have done here, or set up a platter as part of a buffet table. 1/2 more »

Makes 4 servings… Hands-on time: 15 minutes Total preparation time: 40 minutes The chicken in this salad isn’t really fried. It’s soaked in buttermilk, breaded, and sauteed. It is, however, evocative of fried chicken. It’s juicy. It’s crispy. It’s delicious – and it’s much less caloric than actual fried chicken. I learned about the tenderizing effects of buttermilk from my Southern viewers, who soak their chicken in buttermilk before dusting it in flour and deep frying it. This recipe calls for boneless, more »