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1 week ago | 
southernkitchen.com | Tammy Algood
Salmon croquettes, a traditional dish, are made with minced meat and vegetables. Modern cooking methods include air frying or pan-frying with canola oil. Canned salmon, now in smaller cans, is a convenient and cooked option for croquettes. The other day, I decided to revert to a childhood favorite for dinner. Salmon croquettes were a monthly staple that is so old school it’s hip again.
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1 week ago | 
dnj.com | Tammy Algood
Tammy AlgoodSouthern KitchenThe other day, I decided to revert to a childhood favorite for dinner. Salmon croquettes were a monthly staple that is so old school it’s hip again. My Grandmother made them regularly for our evening meal and if we were lucky, there was a leftover or two for lunch the following day. Traditionally, croquettes were much fancier than we used to enjoy.
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1 week ago | 
tnmagazine.org | Tammy Algood
Recipes by Tammy Algood | Food styling by Cynthia Kent | Photographs by Robin ConoverIt’s June. That means it’s time to get busy enjoying your life. You’ll have places to go and things to do. Why not try some of these recipes that are fun to make and play nicely with lots of other warm weather dishes? Best of all: They travel well.
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1 week ago | 
southernkitchen.com | Tammy Algood
It’s time to head to the ballpark, and nothing satisfies when settled in the stands like a hot dog. Could there be a more convenient outdoor meal? I think not and for some reason, hot dogs just taste better at a baseball game. There are numerous names for this simple summer standard. Frankfurt, Germany, claims the term frankfurter. Vienna coined weiner. Somewhere along the way, someone called it tube steak. But hot dog is the most common name for this grilled meat served in a signature oblong bun.
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2 weeks ago | 
southernkitchen.com | Tammy Algood
I can understand the reluctance to purchase some prepackaged spice blends. You rightly wonder if the blend is balanced or leaning toward one flavor. Many times, that one flavor tends to be salt. However, there’s one that is almost magical and your pantry needs it. Garam masala is a treasure and once you begin to use it, you’ll understand why it is so popular. Just take a whiff of it and you will be intoxicated with the aroma.
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1 month ago | 
southernkitchen.com | Tammy Algood
It has a mild flavor profile combining notes of oregano and thyme. Marjoram is excellent in dishes with fish, pork, salads, eggs, and herb butters. Store cut marjoram stems in water, changing it every other day, to keep it fresh for over a week. By now your herb garden is likely growing like mad, filled with the usual suspects of basil, chives, parsley, oregano, rosemary, mint, cilantro and thyme. Mine certainly is, along with an herb that I find to be a welcome addition to summer meals.
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1 month ago | 
southernkitchen.com | Tammy Algood
Brie is a soft, mold-ripened cow's milk cheese known for its smooth texture and edible rind. Originally from France, Brie is considered a delicacy and comes in varieties like Brie de Meaux and Brie de Melun. While available in low-fat versions, whole milk Brie is considered the best and should be stored airtight after opening. Some cheeses are meant to be background players. Others demand center stage. Enter Brie.
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1 month ago | 
tnmagazine.org | Tammy Algood
Praline Cheesecake and Lemon and Almond CheesecakeRecipes by Tammy Algood | Food styling by Cynthia Kent | Photographs by Robin ConoverCreating the perfect, delectable cheesecake is easier than you might think. Cheesecakes are traditionally seen as intimidating; there’s something about a springform pan that looks like an accident waiting to happen. But its May, and there may be several special days to celebrate with special desserts.
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1 month ago | 
southernkitchen.com | Tammy Algood
Goat cheese, or chevre, has a unique tangy flavor and can be enjoyed plain or with herbs. Pure chevre is made from 100% goat milk, while mi chevre is a blend of goat and cow milk. Proper storage, such as wrapping in foil and refrigerating, is key to maintaining flavor. For decades, my husband has believed he doesn’t like goat cheese. Shhhh! Little does he know that I have incorporated it into dishes galore that he craves.
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1 month ago | 
southernkitchen.com | Tammy Algood
I have a beautiful collection of egg cups that are both useful and decorative. They come from all over the world and are most useful when serving soft-boiled eggs. The large end of the egg nestles in the cup while the top portion of the shell, the crown, gets removed with a knife. That allows the egg to be eaten right out of the shell with a spoon small enough to get inside. Add just a smidgen of salt and you have a feast. Soft-boiled eggs are an integral part of a traditional English breakfast.
