Tammy Algood

1 week 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.

1 week 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.

1 week 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.

3 weeks 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.

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.