Quick bread. Tea cake. Spice 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.
- 15 M
- 1 H, 30 M
- 11
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. @nanciemacpix
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.
- 25 M
- 45 M
- 8
Cajun Chicken and Sausage Gumbo
“Your family will think you are AMAZING.” “A straightforward, real deal Cajun gumbo that everyone loved.” “Easy and affordable.” “A keeper!” That’s what folks are saying about this gumbo.
- 2 H
- 2 H, 45 M
- 4
Black-Eyed Pea Stew
This classic brings good luck to all who partake on New Year’s Day. Or so says Southern tradition. We can’t vouch for that, but we can vouch for it’s ability to bring sated appetites.
- 25 M
- 2 H, 45 M
- 12
How Cantaloupe Got Its Name
Cantaloupe. Muskmelon. Charentais. Tuscan melon. Rock melon. How the heck did summer’s favorite fruit get all these names?! Nancie McDermott explains.
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.
- 10 M
- 15 M
- 8
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.
- 30 M
- 1 H, 40 M
- 8
Oatmeal Cake
Yup, you’re allowed to eat this cake for breakfast. See, there’s wholesome oatmeal beneath all that coconut and butter.
- 50 M
- 1 H, 50 M
- 5