March 3, 2013 – March 9, 2013

Doberge Cake

New Orleans may be best known around these parts for beignets and King Cake, but when it comes time to celebrate your birthday in the Big Easy, it's the Doberge Cake (that's pronounced DOUGH-bash for the folks at home), a layered cake with lemon and chocolate that steals the show. More

DIY Cornmeal Cornbread

There is perhaps no recipe I've investigated that is as simple and yet as fraught with passionate argument regarding the "correct" way to make it as cornbread. Adding to this battle is not my purpose here. More

Carolina Gold Rice Salad from 'Around the Southern Table'

This salad of white rice, raisins, pine nuts, and scallions from Rebecca Lang's Around the Southern Table may look a bit one-dimensional at first, but Lang's version is more than just a simple grain salad. The potent mixture of a lemon's zest and its juice whisked together with a touch of orange juice and a drizzle of sweet and tangy white balsamic soaks effortlessly into the hot rice, plumps the raisins, and tempers the bite of the scallions. More

Spicy Coleslaw from 'Around the Southern Table'

Rebecca Lang's Spicy Coleslaw in Around the Southern Table is not your typical styrofoam cup of mayonnaise with a side of cabbage. Yes, the salad contains a bit of mayo, but the dressing is punched up with a generous pour of buttermilk and intense bursts of horseradish, hot sauce, mustard, and jalapeños. Said dressing clings perfectly to each piece of chopped red and green cabbage, grated carrot, minced red onion, and sliced scallion. More

Coffee Panna Cotta

Imagine a creamy cappuccino, softly solidified. That's what the coffee panna cotta from Nigellissima reminds one of. Sweetened with brown sugar and flavored with espresso, this panna cotta is rich, yet refreshing. More

Queen of Puddings

A dish fit for a Queen, this pudding has roots that can be traced back as far as the seventeenth century. With peaks of soft meringue with a softly toasted crust, covering a sweet center of jam and a base of custard, this pudding is a true British classic that has stood the test of time. More

Lowcountry Boil from 'Around the Southern Table'

A lowcountry boil is the southeastern coast's equivalent to a New England clambake. Take the fresh shellfish catch of the day, and dump it in a giant pot with some vegetables and sausage, and you're more than halfway to a giant feast for you and your friends. The boils I attended growing up were usually full of shrimp, potatoes, and corn, but there can be quite a bit of variance in the pot. In Rebecca Lang's Around the Southern Table, the lowcountry boil includes crawfish along with the requisite shrimp, but crab would be just as welcome. More

Carrot Cake Ice Cream Sandwiches

Ice cream sandwiches can be a tricky thing to get just right, since your filling needs to be soft enough to bite through but not melt immediately and your "bread" needs to stay firm but not rock-hard straight from the freezer. Luckily, the cream cheese semifreddo is so airy from the whipped eggs and so creamy from the cream cheese that it's scoopably soft straight from the freezer, and the carrot cake is so moist that it thaws almost immediately upon removal from the freezer. More

Cat-Head Biscuits with Tomato Gravy from 'Around the Southern Table'

To many cooks, gravy is a sauce best served over Thanksgiving turkey or maybe the occasional roast chicken. In the South, however, gravy is used to "smother" everything from fried chicken and pork chops to sweet Vidalia onions and the perennial favorite: buttery biscuits. In Around the Southern Table, Rebecca Lang takes this classic brunch dish and gives it a unique twist. Instead of building the gravy from sausage or coffee, she combines salty and rich bacon drippings with diced tomatoes and a slight pour of milk. The tomatoes serve to brighten the whole shebang, but the bacon drippings keep things from getting too virtuous. The biscuits? Lang's are ginormous "cat-heads," made with a dead-simple mixture of self-rising flour, bacon drippings, butter, and buttermilk. More

Aniseed Shortbread

Aniseed is a flavor hallmark of Italian cooking. Though its taste can be divisive, an excellent way to win over fans would be to present them with a slice of Nigellissima's golden, crumbling, buttery, lightly-sweet aniseed shortbread. More