This old-fashioned gratin comforts you with everything indulgent could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. A glass of gigondas is optional.
- 25 M
- 1 H, 45 M
- 15
About Frank Stitt
Frank Stitt is the chef and owner of Highlands Bar and Grill, Bottega Restaurant and Café, and Chez Fonfon in Birmingham, AL. He’s won the James Beard Award for the Best Chef of the Southeast and received the Lifetime Achievement Award from the Southern Foodways Alliance. He’s also the author of two cookbooks: Frank Stitt’s Southern Table and Frank Stitt’s Bottega Favorita.
Chicken with Autumn Vegetables and Madeira
A Southern chef’s riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
- Quick Glance
- 35 M
- 1 H, 50 M
- 0
Southside Cocktail
Mint. Muddled. Mine. More. When we’ve got this gin-based mojito on our minds, those are the only words we can muster.
- Quick Glance
- 5 M
- 5 M
- 10
Simple Syrup
Simple syrup is sugar and water that have been simmered to dissolve the sugar. Drizzle it in drinks, ice tea, and lemonade for a grit-free drink.
- Quick Glance
- 5 M
- 10 M
- 0
Lemon Semifreddo
This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.
- 45 M
- 6 H, 45 M
- 6
Shrimp Panzanella
Cooked shrimp, grilled focaccia, cucumbers, tomatoes, capers, olives, and frisee are tossed in a spiky vinaigrette. A classy panzanella or bread salad.
- Quick Glance
- 25 M
- 50 M
- 0