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"With a narrative
as rich as the
stocks that he
cooks, Bill Smith
invites the reader
to come into his
kitchen.
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There he shares truly magical Southern dishes like Green Tabasco Chicken, Persimmon Pudding, and mayhaw and honeysuckle sorbets. In Seasoned in the South, Smith unvels an exciting new chapter in our region's cuisine."
— William Ferris, Coeditor of Encyclopedia of Southern Culture
Peach Pie or Blackberry Pie with Lard Crust
Monday, July 13, 2009
 This pie combines a crust recipe I got from Kathleen Purvis at the Charlotte Observer with a filling from the 50th Anniversary edition of the Joy of Cooking. Whenever I need to make something basic that I don't really have any experience with, I go to that Joy of Cooking. I decided to switch to a lard crust after I tasted some cookies that my kitchen manager, Hector Gonzales, made one slow night at work. . .
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 | has been
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the chef at Crook's Corner for more than a decade.
His essays have been featured in newspapers and on radio and television,
and his recipes were selected for The 150 Best American Recipes and Food & Wine magazine's Best of the Best.
Be sure to visit Bill Smith's blog A Year in the Kitchen and follow the daily triumphs and tribulations of a working
chef.
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The Hotel Cap Diamant
Tuesday, January 12, 2010
 I've been coming to Quebec for almost thirty years and for probably half that time I've stayed at the Hotel Cap Diamant on the Boulevard Ste-Genevieve, just behind the Chateau Frontenac and an easy walk to anywhere in the old city. I can't remember, but think I just picked it out of a guide book. Over the years, little by little, Mme. . .
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