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Mississippi Sideboard: Mississippi Sideboard – A Southern Gallimaufry
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This recipe comes from The Jackson Cookbook (1970), a wonderful addition to any kitchen library. The dish is a classic, old-school fricasee–-rich, with a sublime aroma–-characteristic of the–admittedly bourgeois–haute cuisine fashionable in hotels such as the King Edward in the middle of the 20th century.
Bread the chicken lightly, and sli...
When the courthouse clock struck the first toll of the noon hour, the complexion of the village changed. Shopkeepers and clerks hurried their over-the-counter trade so as not to be late for mealtime; little old ladies in their shawls and bonnets scurried home along side streets to their salads and tea-cakes; doctors and lawyers put aside the healing of the sick and matters at...
Cookbooks can evoke the past with a particular keenness, not merely to the foods of memory, to a living past. The more I go over this book–as I have, so many times–the more my memory awakens to the idyllic little world that was my childhood in Bruce, Mississippi. In the the pages of this cookbook, I find again the people and businesses that brought to noise and motion to the ...
Somewhere among the cuneiform tablets found scattered around Ur are bound to be recipes for bean soup, likely even soups using many types of dried beans. This particular recipe is far more recent—it’s only been around about as long as I have, which dates it to around the time Sputnik was launched—and its connection to the French Market in New Orleans is speculative at best. H...
