Main Dish

Alabama "Lobster" Rolls
Alabama “Lobster” Rolls

When I was pregnant with Lemon Baby, I (predictably) craved all sorts of random food. Most notably was my craving for a Lobster Roll, which, if you were friends with me on Facebook, you must have scrolled past a thousand times. I couldn’t get enough lobster roll foodporn. Intellectually, I knew it was just making my hankering worse, but I couldn’t stop. The closest lobster roll to Mobile is in Atlanta, not exactly dinner date distance. Then my neighbor Ron suggested I make my own, with one exception: replace lobster with Royal Reds, a particularly succulent shrimp native to the deep waters of the Gulf Coast. I did, and the Alabama “Lobster” Roll was born. Continue Reading

Supper Club

Jubilee Supper Club
Jubilee Supper Club

One of my favorite things in life (to host and attend) is a dinner party. Like I mentioned in my  Girls on Food bio, I discovered my love of food by devouring every word and gorgeous photo in Martha Stewart’s 1982 cookbook, Entertaining. I daydreamed of the days I might attend such elegant affairs. As an adult, I now get to see those dreams into fruition. Many people love to entertain but do not host dinner parties because of the stress, time, and expense; but what if you only had to make one dish, and not a whole menu? Enter: Supper Club. Continue Reading

Main Dish

Shrimp and grits
Shimp and grits, beachside

Shrimp and grits is by far my most requested dish. Friends routinely email or text for the recipe, and my sister demands requests it every year for her birthday. If ever I named a signature dish (which I won’t because I don’t play favorites), this would be it. Shrimp and grits is a dish of lowcountry origins, associated with the Carolinas, but has spread far and wide across the Southeast. It is most commonly seen on brunch menus, but I could eat it for breakfast, lunch or dinner (or all three). Continue Reading