Creating new recipes to share on Place at the Table brought me great joy in 2016. Let me know if you try any of the five most popular recipes of 2016 in the new year: Continue reading Top Five Recipes of 2016 at Place at the Table
We invited friends to our Longest Night party to celebrate the Winter Solstice on December 21, 2016 which began at sunset at 4:52 PM, Central Time, in Memphis. To mark the solstice, we turned off all electric ceiling, table and floor lamps in the house and decorated the inside of the house with white votive candles, strings of white electric lights, and white Poinsettias. We placed white candlelit … Continue reading Longest Night Party
In the early 20th century, people living in the Tennessee Valley began making hamburgers with ground meat and extenders of soybean meal to cut food cost. This practice gained popularity during the Great Depression. This legacy food continues to present day in a wide belt of communities along the river in Alabama, Mississippi and Tennessee. Corinth, Mississippi hosts an annual Slugburger Festival and is widely thought … Continue reading Slugburgers at Borroum’s Drug Store
At a party in May, I debuted a tray of sliders made with slow-cooked brisket which received complimentary reviews. I didn’t find a recipe for what I wanted to make back then so I struck out on my own. For the Fourth of July, I revisited this creation and finalized a recipe that I am now comfortable sharing. Memphis and the Mid-South is steeped in traditions … Continue reading Smoked and Slow-Cooked Brisket Sliders
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