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.
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
Stir-Fried Cauliflower ~ Bong Cai Xao
The complex, almost caramelized taste of this sweetly savory side illustrates just why the last few years have seen a resurgence in respect for cauliflower.
Oatmeal Cake
Oatmeal cake, to us, is synonymous with breakfast, seeing as there’s wholesome oatmeal beneath all that coconut and old-fashioned boiled frosting.
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 we’re hearing about this.
Brown Sugar Pound Cake
This rich, buttery, unabashedly sweet Southern tradition is a twist on a classic and becomes even more indulgent with a heavy-handed drizzle of caramel glaze.
Steamed Halibut with Ginger
An elegant and easy riff on a classic Chinese technique that’s ideal for the fish-averse given that it’s quick and almost effortless.
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.
Pear Bread
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.
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.