This past weekend was Walt’s “Dirty Thirty,” so we celebrated with Big Green Egg pulled pork, macaroni & cheese, “yucky” beans, and cake. Coconut cake that is...
I’ve read enough food writing to know that way up North, Italian transplants and their offspring love a good Sunday sauce. The stories are often the same, a nostalgic reflection of nonna cookin...
(Image via Eat Your Books) I’ve been wanting to talk about recipe organization here on Dixie Caviar for a long time. With hundreds of recipe sources available to home cooks these days across va...
It’s been a productive week for Dixie Caviar. This week I (finally) launched my new “Spotlight On” column—look for the first feature this Monday. I’ve also been tweaking a 3-p...
I am a lover of spinach dip. And I mean all spinach dip. Houston’s, the upscale chain restaurant, lays claim to the holy grail of recipes, and I have spent many sleepless nights researching Cop...
Taking tea in Taiwan Let’s mix things up a bit here at Dixie Caviar, shall we? I’d like to introduce my newest column, “Spotlight On,” where I explore culinary happenings abov...
I’ve been a busy little bee! Wedding planning is in full swing—location, check. florist, check. photographer, check. DJ, check. I’m trying to get the big things out of the way early so I ...
Why hello there, stranger! Let’s please not talk about my little absence here on DC and get right to the fun stuff, okay. When did April get here anyways? And spring? Holy crap, time is flying ...
I’ve got exciting news—I discovered the ultimate buttermilk biscuit! I’m talking the fluffiest, most sinful of them all. I can’t take any credit for the recipe, though, as I have th...
New Orleans is perhaps my favorite city in the country, but it’s the last place I’d want to be during Mardi Gras. I just don’t get too excited about raucous bars and dirty streets, ...
Happy Valentine’s Day, y’all! I’m not going to lie, though. Unfortunately this day makes me a little bitter. Not because I’m not all about the love, but because I work in the ...
Valentine’s Day is coming up and even though it’s not my favorite holiday by a long shot, I never turn down an excuse to cook. I’ve got lamb and gnocchi on the menu, so check back n...
It’s been Engagement Mania around here! Thank you, everyone, for the outpouring of love and support as we enter this exciting new time in our life. I’ll be the first to admit I am having ...
I’ve been keeping this recipe in my back pocket for a long time (two years, in fact). I knew I’d get to share it with you eventually, I just wasn’t sure when. A few years ago Walt&#...
After a month-long hiatus from food blogging (but not cooking or eating!), I’ll be back tomorrow with a much-anticipated recipe and an announcement. Trust me, it’s a good one… Until...
The Holiday Season is upon us, and I’m feeling busier than ever. I’m trying to take a few moments each day to breathe it all in, because it will be gone before I know it. Where in the hec...
I know, I know. This is a Southern food blog and the title of this post reads “Maple Cornbread.” It’s usually considered a soul food sin to put sugar in the cornbread; down here we&...
Broccoli & Cauliflower Gratin (at The Kitchn) Just in time for Thanksgiving: here’s my modernized version (i.e. no canned soup) of a traditional broccoli casserole, over at The Kitchn
I love that during November all of the food magazines, websites, and blogs become completely overridden with all things turkey. But at the same time the holiday onslaught can be just a little (or a l...
Yesterday I posted the recipes from my Southern Thanksgiving menu at Cooking Channel. Today I’m pulling a few of my holiday-worthy favorites from Dixie Caviar’s archives. My parents and I...
Over the next few days I’ll be rounding up the best Turkey Day inspiration from the web to ensure your most delicious holiday yet. But first, I am thrilled to reveal my Southern Thanksgiving me...
Happy Halloween, gang! It’s been a minute since I did a recipe roundup, so I’ve got lots of yummy links to share! Sometimes it’s hard to keep track of all of the amazing content out...
When I look back to my first few posts on Dixie Caviar, I die a little inside. The photographs, the recipes, even the writing, they all make me cringe. My first instinct is to go back and edit every....
I was beyond thrilled when Virginia Willis asked me to participate in her “virtual blogger potluck” in conjunction with the release of her latest cookbook, From Basic to Brilliant, Y̵...
Lately my personal life looks a little something like this: Walt wakes up anywhere from 3 - 6 am depending on his call time, gets dressed in the dark with the help of a flashlight, and gives me a ki...
Steamed Pork Buns (Baozi) I’ve been busy over at The Kitchn recreating amazing recipes inspired by my trip to Taiwan. So far both the steamed pork buns and the sweet and sour chicken have been ...
Time is a funny thing. It keeps going by faster and faster, and its not showing any signs of slowing down. Lately I’ve been having these intense little “panic attacks” where it seem...
Well college football season kicked off with a bang this past weekend. As you might already know, I live in a “house divided.” A house what? Walt happens to be a devout Georgia bulldogs fan, and I am...
If you read my last post, you know that I just returned home from an exciting trip to Taiwan. Well I survived, and it was pretty amazing. Let’s just say that I need a little break from Asian fo...
As I’m typing this, I’m flying somewhere over the Midwest, on the first leg of a very long journey. The exciting news I’ve been holding back? I’m headed on a two-week adventure to the country of Taiw...
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