Quarantine Cooking: Fried Green Tomato Lasagna from Pickled, Fried, and Fresh

Our "Quarantine Cooking" series continues with Fried Green Tomato Lasagna! UPF acquisitions editor Meredith Morris-Babb tried this recipe from Pickled, Fried, and Fresh: Bert Gill's Southern Flavors. Meredith's comments: Bert Gill is a genius—I don't think I will ever make lasagna with noodles again. Although the final photo does not look all that appetizing, this … Continue reading Quarantine Cooking: Fried Green Tomato Lasagna from Pickled, Fried, and Fresh

Quarantine Cooking: Coconut-Braised Collards and Funche de Coco (Coconut Grits) from Coconuts and Collards

As part of our "Quarantine Cooking" series, UPF acquisitions editor Stephanye Hunter made Coconut-Braised Collards and Funche de Coco (Coconut Grits) from Von Diaz's Coconuts and Collards. Stephanye's comments: A combination of memoir and recipes, Von Diaz’s Coconuts and Collards is simply a joy to read. Diaz moved from Puerto Rico to Atlanta when she … Continue reading Quarantine Cooking: Coconut-Braised Collards and Funche de Coco (Coconut Grits) from Coconuts and Collards

Quarantine Cooking: Mango Pie from Jane Nickerson’s Florida Cookbook

Today's "Quarantine Cooking" adventure comes from one of our readers! Kimberly Voss, professor of journalism at the University of Central Florida, was inspired by our series of staff posts to make Mango Pie from a classic cookbook that we published nearly 50 years ago: Jane Nickerson's Florida Cookbook. Here's why Kimberly chose this recipe: This … Continue reading Quarantine Cooking: Mango Pie from Jane Nickerson’s Florida Cookbook

Quarantine Cooking: Blueberry Pound Cake from Sallie Ann Robinson’s Kitchen

Our "Quarantine Cooking" series continues with Blueberry Pound Cake from Sallie Ann Robinson's Kitchen! Marthe Walters, UPF managing editor, gave this recipe a try. Marthe's comments: My daughter and I made the Blueberry Pound Cake from Sallie Ann Robinson’s Kitchen: Food and Family Lore from the Lowcountry. We ran out of blueberries and eggs, so … Continue reading Quarantine Cooking: Blueberry Pound Cake from Sallie Ann Robinson’s Kitchen

Quarantine Cooking: Picadillo from Coconuts and Collards

Our "Quarantine Cooking" series continues with Picadillo from Coconuts and Collards by Von Diaz. UPF managing editor Marthe Walters tried this recipe with her daughter at home. Below are the instructions for making Picadillo along with recipes for Sofrito and Sazón, two of its ingredients. Marthe approximated these ingredients based on what was available in … Continue reading Quarantine Cooking: Picadillo from Coconuts and Collards

Quarantine Cooking: Gullah Chicken Gumbo from Sallie Ann Robinson’s Kitchen

Tired of all the boxed quarantine snacks? Sian Hunter, UPF senior acquisitions editor, mixed up her quarantine fare with this Gullah Chicken Gumbo from Sallie Ann Robinson's Kitchen.  Here's why Sian chose this recipe: I chose this recipe because it sounded comforting. That I had most of the ingredients on hand was plus. Finding okra … Continue reading Quarantine Cooking: Gullah Chicken Gumbo from Sallie Ann Robinson’s Kitchen

Pickled, Fried, and Fresh

A pioneer in the local food movement shares his southern kitchen and bold recipes The local food movement continues to take the food industry by storm, and today we are publishing a cookbook that represents how Florida chefs are using local food ingredients to create their own exciting niche in southern cuisine: Pickled, Fried, and Fresh: Bert … Continue reading Pickled, Fried, and Fresh