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   Food Network says, “When a grilled burger is called for, this one (The Best Grilled Burgers) is our go-to. We season only the outside of each patty right before grilling to help a build a nice crust. Our trick for forming the patties is a real time saver, especially if you are cooking for…

Barbecue Ribs and Sauce from Emily Meggett’s recipe comes from her book, Gullah Geechee Home Cooking. This treasure is done right in your kitchen! No trudging to the back yard to get the grill or smoker going. Charles Pyburn, a long-time reader here in the neighborhood, has agreed to share his recipe for Potato and…

Barbecue Ribs and Sauce from Emily Meggett’s recipe comes from her book, Gullah Geechee Home Cooking. This treasure is done right in your kitchen! No trudging to the back yard to get the grill or smoker going. Charles Pyburn, a long-time reader here in the neighborhood, has agreed to share his recipe for Potato and…

Chicken Mediterranean from Southern Living’s All-Time Favorites looks delicious, and once you marinate the dish for two hours, it won’t take very long at all to cook. We have a meat dish made with beef cubed steaks from Paths of Sunshine. It is called Italian Braciole, and the meat and sauce are served over cooked…

Hello Folks, I hope everyone is enjoy- in’ this weather and y’all are gettin’ out and catchin’ some fish. I’m gettin’ reports that folks are still catchin’ their limits of bluegills and shell-crackers in Lake Kissimmee. Most everybody is catchin’em on red worms and large grass-shrimp. Again this week, the best action has been around…

            According to Robert, the contributor to AllRecipes.com, “This crab cake recipe is the true crab cake with no fillers and no heavy spices, all crab meat. It has been in my family for generations.” A reviewer observed, “I used Old Bay seasoning instead of parsley and didn’t use mayo and it still came out…

Pan-Fried Catfish from Marvin Woods’ The New Low-Country Cooking book calls for nice big catfish fillets and buttermilk, sherry and two kinds of vinegar, along with sundry other ingredients. Marvin Woods says, “Catfish are bottom-dwellers, so they pick up a distinctive earthy flavor. Today, most catfish are farm-raised, which means they are bred in pretty…

For people who don’t have extra time for pampering their main meal, we have Quick Oven Stew from Claire Ellington, who hand-wrote her recipe in the copy of Stew-Pot Favorites of Zellwood that she gifted to us. All you need next is a pot of rice or some noodles, and you have a lovely main…

From Charleston Receipts, submitted by Mrs. R. O. Dion, Hasenpfeffer is a German recipe for cooking rabbit. The process starts with a soak time, some say of up to four days, but this recipe says two days. The soaking may apply more to wild rabbit. From one who used to raise and eat rabbits, I…

From Cooking with Foliage La Sertoma of Apopka, we have Mary Demetree’s Chicken Cacciatora, which (according to Wikipedia) refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Marvin Woods shares his recipe for Spicy Pulled Pork Shoulder in his book titled The New Low-Country Cooking. He adds…