Cornmeal, sorghum (both syrup and grain), pawpaws, pecans, buttermilk, sassafras, sweet potatoes: These became the engines that pushed all of that classic French technique to a purpose on my menus.
Pecan pie is a Thanksgiving classic, but after years of the same old pie, a touch of innovation is more than welcomed. Enter: This salty-sweet pecan pie seasoned with fiery bourbon and a plethora ...