The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.
About Nancie McDermott
Nancie McDermott, a native of Burlington, NC and a graduate of the University of North Carolina at Chapel Hill, developed a lifelong love for the cuisine of Asia during her tenure as a Peace Corps volunteer in Thailand. She's been cooking and writing about Asian food ever since. She's the author of nearly a dozen cookbooks and a contributing editor for Edible Piedmont. McDermott lives with her family in Chapel Hill, NC.
Coconut Cream Pie
Nov 10, 2010 by
A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You’re welcome.
- Quick Glance
- 25 M
- 45 M
- 15
Cornelia Walker Bailey’s Pear Bread
Jun 10, 2007 by
Spice bread. Tea cake. Quick bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.
- Quick Glance
- 15 M
- 1 H, 30 M
- 10
Brown Sugar Pound Cake
May 31, 2007 by
A dense, sweet, rich, buttery pound cake becomes even more indulgent, if you dare, with a heavy-handed drizzle of caramel glaze.
- Quick Glance
- 30 M
- 1 H, 40 M
- 5
Oatmeal Cake
Apr 22, 2007 by
Yup, you’re allowed to eat this cake for breakfast seeing as there’s moist layers of wholesome oatmeal beneath the coconut and buttery frosting.
- Quick Glance
- 50 M
- 1 H, 50 M
- 3