This simple, hearty one-skillet meal honors N'awlins street food, meaty catfish coated with cornmeal and Cajun spices, fried until crisp in a little bacon grease with a warm potato salad cooked right in the same skillet. Tis sumptuous ... Whole Food, Simply Prepared. A Vintage, Easy Tried-and-True Recipe. Mere Minutes to the Table. One (Skillet) & Done (In Half an Hour). Another Quick Supper , a Kitchen Parade Specialty. Budget Friendly. Weeknight Easy. Perfect When Cooking for One or Two . Easy DIY. High Protein. Weight Watchers Friendly. Naturally Gluten Free. What're you waiting for?! So Good!!

Imagine this grocery list: 1200 pounds parchmeal, 3400 pounds flour, half ton hulled corn, nearly two tons pork, 750 pounds salt, 100 pounds lard, 112 pounds sugar, 50 pounds coffee. Whew! In 1804, Meriwether Lewis and William Clark gathered provisions for a grand expedition to secure control of the Louisiana Purchase. Their party of forty-five men and a dog pushed up the Missouri River through Nebraska and the Dakotas into what’s now Montana where they reached the Missouri headwaters, crossed the Rockies, and finally, followed the Columbia to the Pacific. In 1806, the exhausting journey drew to an 8000-mile close, returning to grand celebrations in St. Louis on September 23rd. During the trek, the explorers ate much and ate well. In her book The Food Journal of Lewis & Clark, culinary historian Mary Gunderson brings alive the explorers’ planning, hunting, fishing, gathering, trading, cooking and eating. It is historybook and cookbook all in one, both readable and cook...

Pound for pound, sweet peppers are one of the most expensive vegetables in the grocery store’s produce section. They’re worth it for one or two but it’s hard to justify gorging on peppers at $1.50 a pop. But beginning in early September, the farmers market has big baskets of sweet peppers priced for a binge, some times four for a dollar. Side-by-side with the perfect commercial beauties, garden-grown peppers are small and odd-shaped. But they’re full of freshness and flavor. Yes, September is the month to feast on sweet bell peppers! WARM PEPPER SALAD Arrange grilled peppers in a single layer in a baking dish. Top with an ounce of finely chopped anchovies, a handful of capers and Italian seasoning. Repeat with a second layer, then drizzle the anchovy oil over top. Let flavors meld in a 350F oven for 20 – 30 minutes. Good served warm or at room temperature. ALANNA's TIPS I love the food processor attachment to my immersion blender . It’s the perfect size for dressi...

Thank goodness readers like flexibility and adaptability as much as I do because here's my latest "concept" recipe – a creamy goat cheese and cottage cheese base studded with bits of your favorite vegetables and fresh herbs, baked into a soft, warm custard. It's cozy, it's homey and a guaranteed crowd-pleaser for a convivial way to kick off a gathering or enjoying a quiet night in. Whole Food, Fast & Flexible, Mere Minutes to the Table. Quick & Easy for Impromptu Gatherings. Extra Welcome When "Supper's a Little Skimpy". A New Addition to The Homemade Pantry , a Kitchen Parade Specialty. Easily Adapted to Your Family's Tastebuds. Weeknight Easy, Weekend Special. Great for Meal Prep. Potluck & Party Friendly. Scales from Small Plates to Large Platters. Easy DIY. Low Carb. Low Fat. Weight Watchers Friendly. Vegetarian. What're you waiting for?! So Good!!

What a dilemma, naming this peach and blueberry cake! There's a kinda-sorta cake that lines the pan and cups the rainbow-colored fruit. But is it actually a peach and blueberry tart? Maybe but not in the traditional sense, there is much more filling. Is it a peach and blueberry pie then? Definitely not, even if the proportion of filling to cake is more like a deep-dish pie than a tart. There's just one solution! Make it and decide for yourself what this genre-bending summer dessert should be called. Real Food, Fresh & Seasonal. Beautiful Color. Budget Friendly. Potluck & Party Friendly. Rave Reviews. What're you waiting for?!

Some times it's fun to take a classic recipe and turn it on its side. That's what's happening here, with a pasta salad version of summer's favorite sandwich, the BLT, that unbeatable combination of bacon, lettuce and tomato between two slices of bread. That's right, it's a BLT Salad instead of a BLT sandwich! Fresh & Summery. Weight Watchers Friendly. Low Carb.

Two recipes today, both really show off summer's best fruits! First up is an unusual savory-sweet soup I call "Fruity Gazpacho" that's good as an appetizer, an entrée, or truly, even a dessert. Fruity Gazpacho mixes healthy summer fruits and vegetables and is positively fresh and delicious. Make sure to make room in your fridge for a batch this summer! Next up is a light and summery fruit salad, sweetened with no more than a little sugar and fresh mint. An Unusual Chilled Summer Soup, Both Sweet & Savory. Weight Watchers Friendly. Vegan. Whole30. Naturally Gluten Free.

Who else loves refrigerator pickles? I have two simple refrigerator pickle recipes for you here. The first refrigerator pickle combines cucumber, bell pepper and sweet onion in a vinegar brine. The second coats small Brussels sprouts in a mustard-y marinade. There's no "canning" here – just keep either of the two refrigerator pickles in the fridge and they'll last for a week or more! Sweet, eh?! ~ Skip Straight to the Recipes ~ ~ Cucumber & Pepper Refrigerator Pickles ~ ~ Marinated Brussels Sprouts ~ BEST RECIPES! Pinterest Loves It! Summer Meal Prep When it’s too hot to cook during summer’s dog days, experience a refreshing waft of cool air just by opening the fridge to reach for a jar or two of pickled vegetables. Both of these slightly pickled salads make for easy, tooth-crunching sides for grilled meat or supper salads. What Are "Refrigerator Pickles"? "Refrigerator pickle" may not be a universal term but ...

My longtime favorite recipe for blueberry pie, fabulous with fresh blueberries that "pop" in the light sour cream filling and topped with a toasted-almond streusel. ~ Skip Straight to the Recipe ~ "Yes." That’s the answer, always accompanied by a puckish grin, when some of my favorite men, not a yes-man among them, are asked about their favorite pies. Cream pie? Fruit pie? With meringue? À la mode? Yes. Yes. Yes. Yes. Left over for breakfast? Yes again, at least when the answer comes from my own father. Credit thirty years of pie-baking to my Uncle Marv, who beamed and extolled and then insisted on seconds with my first pie, a creditable Thanksgiving apple, when I was just sixteen. With such psychic income, what aspiring cook wouldn’t happily enter the pie business? In all that time, this blueberry pie ranks high among favorites. It shouts summer, the berries puffed plump in light, sweet cream. It smells delicious and tastes even better. It will ...