Tag Archives: Communal Skillet

M: Cactus pears, also called cactus fruit, prickly pears or tunas, grow on the end of cactus paddles, the purple fruit looking like odd, swollen fingers. Here in North Carolina, they’re in season from September into December and the shockingly vibrant … Continue reading →

M: Where have these been all my life? Only in the South, home of all things fried, would it occur to someone to deep fry black-eyed peas. The results are spectacular. Crispy, textured, and spiced with seafood seasoning and salt, they … Continue reading →

M:  Before I talk about how much I liked this pie, I want to address yet another question to which I cannot seem to find a satisfying answer.  Is there a difference between a chicken pie and a chicken *pot* … Continue reading →

M: Not the liqueur, but rather the cucumber and cream cheese blend served as a dip or filling for finger sandwiches.  Ever hear of it?  I hadn’t, but the submitter of this recipe declares it to be to Louisville, KY … Continue reading →

M: It’s a good recipe. Nice balance of savory with a bit of sweet and a touch of heat. “Country” in “Country Sausage” generally seems to be sausage code for including sage and here that is no exception. This is … Continue reading →

M: Ah, pound cake. Its name comes from the simple measurements required to produce the traditional white cake. That is, a pound of butter, a pound of sugar, a pound of flour and a pound of eggs. That’s pretty straightforward, … Continue reading →

M: There’s a lot of good Mexican food to be found around Raleigh. When taking my nieces out to dinner, the destination is (sometimes frustratingly) predictable, as El Dorado is the only choice.  A popular lunch option near my workplace … Continue reading →

M: “One person’s tomato sauce is another’s tomato gravy,” states the submitter of this recipe.  Ain’t it the truth.  As my partner here at the Skillet will tell you, in the South, pretty much anything you put on top of … Continue reading →

M: Why is it no matter how good the ingredients are in a salad I make at home it never seems to be as good as what I’m served in a restaurant?  My ingredients are, without question, fresher.  The dressing … Continue reading →

M: Yes indeed.  More collards.  It’s getting warm here in the piedmont, which means before too long the collards will become too bitter to eat, but let’s sneak one more recipe in and give a tip of the hat to … Continue reading →