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1 week 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.
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2 weeks ago | 
southernkitchen.com | Tammy Algood
Turmeric, a relative of ginger, is a root that is commonly used as a spice. The turmeric root is boiled, dried, and ground into the powder commonly used in cooking. Turmeric is an essential ingredient in curry powder and is used to give American mustard its distinctive yellow color. Some reputations are hard to change. Take turmeric for example. For many, it simply lends a bright, sunny yellow color to food. And it certainly excels at that task. But there is so much more to this spice than that.
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3 weeks ago | 
tnmagazine.org | Tammy Algood
Food styling by Cynthia Kent | Photographs by Robin ConoverIt’s April! Spring is in full swing, so let’s get started on the flavors and foods we crave in warmer weather. Avocados are so versatile. Whether served in simple slices or blended in extraordinary sauces, the distinctive rich flavor of avocado in these recipes will kick-start your outdoor dining season.
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3 weeks ago | 
southernkitchen.com | Tammy Algood
I have always kept a variety of dried beans in the pantry. These are not just for emergencies but a ridiculously economical meal option. My problem is that occasionally, I don’t plan ahead. Even the quick soak method takes some forethought. Split peas, however, can be made reasonably quickly. They're a wonderful and frequent go-to item, and they're delicious. While I more often than not use them in soups, they are also a fast side dish.
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1 month ago | 
southernkitchen.com | Tammy Algood
Open a container of mixed nuts and you’ll find plenty of the usual suspects. Peanuts usually account for the most, along with a smattering of almonds, pecans, cashews and walnuts. There’s an even smaller number of Brazil nuts and my favorite, hazelnuts. Hazelnuts are more commonly referred to as filberts thanks to our English friends across the pond. These cultivated nuts were named after St. Philibert, who was a 7th-century abbot.
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1 month ago | 
southernkitchen.com | Tammy Algood
Croutons, which originated in medieval times, are small cubes of bread that are toasted or fried until crispy. While packaged croutons are available, homemade croutons can be easily made using day-old bread. For best results, bake the bread cubes in a preheated 350-degree oven for approximately 12 minutes, stirring occasionally for even browning. One year I gave up bread for Lent and was doing great until I realized my salads would suffer.
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1 month ago | 
southernkitchen.com | Tammy Algood
Some dishes that, if you make them once, you'll forever appreciate anyone who goes to the trouble. Baklava is that recipe for me. I love making this dessert but I love it more when someone else does all the work. Baklava isn’t hard to make, but it does require time. Layer after layer of phyllo dough is brushed with melted butter, stacked and baked. It contains chopped nuts, cinnamon and honey or sugar syrup. It is a rich and exceedingly satisfying way to end a meal.
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1 month ago | 
southernkitchen.com | Tammy Algood
We indeed eat with our eyes first. If something doesn’t look right, we quickly dismiss it and move on. In the reverse, a beautifully presented dish of even the most ordinary recipe can tempt you and convince you it is delicious before the first bite is taken. Enter spun sugar! While it seems a crazy and complicated culinary trick, it is easy to learn and will take practically any dessert to the next level immediately.
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1 month ago | 
tnmagazine.org | Tammy Algood
Recipes by Tammy Algood | Food styling by Cynthia Kent | Photographs by Robin ConoverSmoked Bologna, Maple and Mustard Glaze and Double Mustard CrackersWe’re all ready for some sunshine, right? So muster up all the mustards in your fridge and on your shelves because mustards are like sunshine for your mouth! These recipes call for a variety of mustards — from humble yellow to the fanciest Dijon — in ways sure to brighten your days … whether it’s sunny out or not.
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1 month ago | 
southernkitchen.com | Tammy Algood
A stop in front of the seasoning, spice and herb section of the grocery store aisle can make you dizzy quickly. There seems to be endless options for flavoring foods and making recipes just right. So much so that ordinary salt is now relegated to the bottom shelf. Most have at least somewhat familiar names but others are not as commonly found in home spice racks. Arrowroot is likely one of those. If a bottle is there, I wonder how long it has been lingering in the pantry.
