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brook harlan

Give ‘Em A Break!

Raw, fried or stewed — those are just a few ways to prepare the delicious oyster. These bivalve mollusks from brackish water  can be caught wild in shallow waters or cultivated in bays. Oysters have been part of regional cultures for…

Sure Cure

Your house may become a revolving door at this time of the year with guests coming and going. Some guests may be more announced than others. Cheese and crackers are great to have on hand, but having something a little more personal can make…

Join The Flan Club

Flan, aka crème caramel, is a whole-egg custard (as opposed to its cousin crème brûlée, which is made with only yolks) featuring caramel poured into the ramekin/vessel followed by the custard. Flan was created to help use excess eggs. The…

Kiss My Grits!

What is a grit? Depending on where you grew up, a grit — or grits — can mean very different things. For some (as a kid, my brother was one who thought such) a grit is synonymous with redneck, hick, hillbilly or Hoosier (although the…

Fat Tuesday Flavor

What is the relationship between étouffée (pronounced ay-too-fay), gumbo and jambalaya? You might be able to give a general description of each, but if you take away the rice, the descriptions become almost identical. Here are the general…

Pizza With Pizzazz

It’s getting too hot to have the oven fight with the air conditioner. Now is a good time to crank up the grill and expand your repertoire beyond burgers and brats. Grilling pizza doesn’t take much effort or prior planning; in most cases you…

Greek Salad Recipe

Several of you have asked for a recipe to make a Greek salad like the one that appears on the July cover of Inside Columbia. Here you go! Greek Salad 4 servings Salad 1 Large Cucumber, seeded and cut into ½ inch…