Showing posts from March, 2013

Refrigerator Pickled Beets

Calling all beet lovers! My long-time recipe for pickled beets, the "refrigerator" kind of pickles which don't require canning but keep in the refrigerator for weeks and weeks. They're super-easy to make and to my surprise, also super-popular at parties!

No Canning Required. Great for Meal Prep. Vegan. Low Carb. Weight Watchers Friendly.

Irish Spiced Fruitcake

Irish Spiced Fruitcake is definitely NOT your grandma's fruitcake. It's packed with dried fruit and warm spices, I like it simple and plain or with a smear of Brown Sugar Lemon Curd. ~ Skip Straight to the Recipe ~

I Just Knew I’d Love This Fruitcake.It conjures memories of my English-born grandfather’s cousins Lyla and Vic who after six decades of marriage, still giggled about their wedding day.“Poor pensioners” they called themselves. And yes, their home was a small flat on the outskirts of London with a miniature rose garden and a front room with two chairs, a sofa and the telly. Just that, no more. Morning ablutions were simple, aided by a slip of soap, toothbrushes and a travel-size tube of paste. Vic’s well-worn shaving brush and tarnished razor sat nearby. Just that, no more.But Vic and Lyla were savers and scrimpers and managed long visits to Canada and the U.S. at least twice and made their way to southern Europe too, seeking out holiday sun.When we published a family …

Simple Cast Iron Southern Cornbread Recipe

Six tips for perfect Southern Cornbread baked in a hot-hot-hot cast iron skillet. The tips are in my latest "Kitchen Lesson" column – a series of occasional recipes with extra insider tips and ideas gained from long experience in the kitchen. ~ Skip Straight to the Recipe ~

"My husband declared it the best ever." ~ Cathy"This was perfect!" ~ KimBEST RECIPES!
Simple Southern Cast Iron Cornbread was one of 2013's "Best Recipes"!All the Best Recipes of 2013 This Yankee ♥s Southern CornbreadNow truth be told, I'm a Yankee.But when it comes to cornbread, Southern Cornbread is my go-to recipe. The recipe starts with a big batch for a large cast iron skillet but there's also a small batch for a tiny skillet, good if you're cooking for one or two and aren't excited about leftovers. I hope y'all love this recipe: it's one of a handful of "signature" recipes, the ones I'm really known for. Enjoy! Cornbrea…