Sides


Smothered Cabbage

Last weekend, when looking for a recipe to smother an unruly head of overwintered cabbage into delectable submission, I came across these can-do words in Mary Randolph’s book The Virginia Housewife Or, Methodical Cook:   It will much ameliorate the flavor of strong old cabbages, to boil them in two waters, i.e., when they are […]

Succotash—More Than the Sum of Its Parts

Succotash is a perfect subject for this posting, my first on the foods of Virginia. You could argue that no dish is more Virginian than succotash, going way back, as many claim, to the Powhatan Indians, a tribe that lived along the eastern shore of what is now called Virginia. And it’s the dish that […]

Pretty Little Pink-eyed Peas and BBQ Across Two States

It’s time for Pink-eyed Peas! Pink-eyed Peas! Pink-eyed peas? Who ever heard of pink-eyed peas? I hadn’t, before taking a trip to Alabama last month, and none of my Northern friends or family members has either. But down south locals are eating them with some smoky, salty pork goodness and, depending on who you talk […]

Cousin Deonna’s Perfect Mac & Cheese

Mac & cheese is a classic side for barbecue, which of course it not the same thing as grilling, the subject of the current DCCC book (Global Grilling by Jay Solomon.) But there are some dishes in the book, burgers and baked beans, for example, that would go fabulously with an all-American mac & cheese. This is […]




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