Carol’s Deviled Eggs
Carol’s deviled eggs: my mother’s classic recipe, made with Dijon and finely minced capers instead of yellow mustard and relish, dusted with smoked paprika.
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Meemaw’s Buttermilk Biscuits
Every Sunday morning, Zach makes Meemaw’s biscuits. Light, flaky, rich with butter, tender, and just about perfect. We eat them with scrambled eggs and thick-cut bacon, sometimes with sausage gravy when we’re feeling indulgent, sometimes with nothing but butter and strawberry jelly when we want simple. Every once in a while he makes them for…
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How to Grill a Flat Iron Steak (and What to Do With It After)
The flat iron is a shoulder cut nobody writes poems about, and I’ll take a good one over a filet most nights. Dry-brine it, sear it hot and fast (550–600°, 2–3 minutes a side), rest it, then pile it on a crunchy blue cheese salad. Full method plus the leftover steak sandwich on the blog (link in bio). The amount of blue cheese is between you and your conscience. More is better.
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The Easiest Fruit Salad You’ll Ever Make
An easy fruit salad actually worth making: strawberries and blueberries in a brown-sugar, Greek-yogurt, and citrus-zest dressing. No mayo, and it travels.
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Carol’s Potato Salad
Carol’s potato salad is mayo, mustard, yellow onion, celery, and dill relish dressed on hot potatoes. No secrets. Just muscle memory and good timing.
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Lavender Blackberry Cake – Or Why I’m a Cook, Not a Baker
Adapting Sally’s lavender blackberry cake to gluten-free taught me what cream cheese does structurally. A redeemed disaster, plus the recipe I should have made.
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Texas-Style Margarita Mix (For When You’re Actually Throwing a Party)
Here’s the thing about me and margaritas: I love a well-made one. Same with a good paloma. Fresh lime juice, real grapefruit juice, decent tequila, none of that bottled neon-green stuff sweetened with corn syrup. Our local Mexican restaurant in Alpharetta makes them properly: fresh-squeezed citrus, balanced sweetness, no shortcuts. When I’m out and the…
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Green Chile Chicken Enchiladas
If you read Sunday’s post, you already know what these are doing here today. If you didn’t, the short version is: I’m a Texan, it’s Cinco de Mayo week, and I’m cooking what I actually cook on Cinco de Mayo, which is Tex-Mex, made by a Texan, with full honesty about what it is and…
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Bean and Corn Tostadas: A One-Person Meal Hack
Zach travels for work 6-7 times a year. Cooking for one is hard. Most recipes make too much. You end up with leftovers for days, or you waste food. It’s easier to just make something simple and quick. But I still want it to be nutritious. Balanced. Something that actually feels like a meal and…
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Jalapeño Popper Chicken
Who doesn’t love a jalapeño popper? (For the uninitiated: jalapeño poppers are jalapeños stuffed with cream cheese, then wrapped in bacon and baked or grilled until the bacon is crispy and the cheese is melted. They’re addictive, rich, and the perfect combination of creamy, spicy, and smoky.) Now imagine that flavor stuffed into a juicy…
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The Cookies I Bake When Everything Is Too Much
I baked these cookies on Saturday. The day Alex Pretti was shot and killed by ICE thugs in Minneapolis. These are my comfort cookies. The ones I make when I need the repetitiveness. The rhythm. When I need to not think about anything past the next 8 to 12 minutes. I don’t actually make cookies…
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Southern Style Cornbread
This is my grandmother’s cornbread recipe, halved for smaller households. She made twice this amount in a 12-inch skillet, feeding a family of six plus whoever showed up at dinnertime (which in rural Texas was often neighbors, cousins, or people from church). This version makes enough for 4 people, or 2 people with leftovers for…
