About Nancie McDermott

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.

Stir-Fried Cauliflower Recipe

Stir-Fried Cauliflower | Bong Cai Xao

The complex, almost caramelized taste of this sweetly savory side illustrates why this just may be the year of the cauliflower.

  • Quick Glance
  • 10 M
  • 15 M
  • 23
Coconut Cream Pie Recipe

Coconut Cream Pie

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
  • 8
Cornelia Walker Bailey's Pear Bread

Cornelia Walker Bailey’s Pear Bread

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
  • 9
Brown Sugar Pound Cake Recipe

Brown Sugar Pound Cake

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
  • 7
Oatmeal Cake Recipe

Oatmeal Cake

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
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