Our food photographer, Matthew, called me a couple of weeks ago and said, “Hey… you want to do a food shoot with Fanny Slater?” It took me .03 seconds to say YES to that proposal. If you have not had the privilege to be introduced to her cooking and larger than life personality, then let me do the honors.
Sausage gravy is one of the best weekend breakfast splurges I could ever possibly think of! It’s comforting and rich and so dang southern you’ll develop the loveliest drawl even if you’re a born and bred northerner.
Biscuits and pie dough are therapeutic for me… the ritual of working dough calms my nerves and brings me back to center. It is a careful and thoughtful expression of love for the people that I am baking for – more than an intricately decorated cake – more than a 5-course dinner… this simple tradition of making the best biscuits for my people, there is nothing like it.
One of the things I love about this recipe is that these are so easy to make a big batch of and then freeze them! They make a super quick breakfast – just pull them out of the freezer, pop in the micro for a few seconds and then in the toaster! WHAAAAAT is this magic? The best homemade pancakes ready in just a few minutes whenever you feel like it? Yes indeed.
The thing that is is making my skirts fly up these days is this quiche. YOU GUYS THIS QUICHE!!! I can’t say enough flowery words about this little piece of divinity. I’m not typically a big fan of quiche, if I’m being honest. So when Emily told me that she wanted this to be her debut recipe, I was sincerely skeptical.
Pumpkin + Pig + Collards + Blackberry Balsamic Jam WHAT IS NOT TO LOVE, LOVES?
I think making these for a brunch with friends is an excellent idea. Breakfast in bed with your person? Maybe a little messy but that could be fun, too! Late night munchies? THIS.
These are a take on my regular biscuit recipe with the addition of pumpkin puree and some cinnamon to make it feel like all the best things about fall. YES LAWD. The butter is super simple… some good salted butter + orange zest + whatever bourbon you have on hand. If you don’t have Bourbon laying around I would say to just skip it. BUT I WON’T BECAUSE YOU NEED TO DRIVE TO THE ALPHABET STORE RIGHT THIS SECOND AND GET SOME BOURBON.
One of my favorite things ever is cooking for the people I love. There was a season in my life where my door stayed unlocked and people came to my house to eat by the dozens on a weekly basis. My kitchen had an open door policy for a while and it was everything my heart needed.
One Sunday night I was hosting a large group of friends for Brinner. On the top of the list of MUST-HAVES was bacon, obviously. Right under bacon on the list of necessities was SPICY. I was trying a recipe for a sweet/spicy bacon from a cookbook that I absolutely trust but something went terribly wrong.