SILKEN TURNIP SOUP...

This recipe and dinner will be an introduction to the superb southern cooking of two master chefs, Edna Lewis and Scott Peacock. Miss Lewis wrote THE TASTE OF COUNTRY COOKING that has become an American Classic. Scott Peacock, a young chef from Alabama, started to receive accolades for his inventive and sensitive blending of new tastes with the Alabama foods he grew up on. Together they have taken neglected traditional...

BAKED PORK CHOPS WITH CRANBERRIES...

A simple, flavorful supper dish that Miss Lewis used to make at the famed Café Nicholson in New York in the 1940’s. Layer pork chops and sugared cranberries in a casserole and bake. The tart berries tenderize the meat and render a delicious sauce. It’s a good way to prepare chicken too. You will be surprised at how something so simple can taste so good! Serves 4 Ingredients 4 pork chops cut from the loin, ½ inch...

CARDAMOM-SCENTED WHIPPED SWEET POTATOES...

Serves 6 The secret to intensely flavored sweet potatoes is slow cooking. For whipped potatoes, we bake them first in a low oven until very tender, then add just enough cream when whipping to give them a silky look and feel. Since sweet potatoes vary greatly in starch content, you may need anywhere from 1/3 to a whole cup of hot whipping cream to get the right texture. NOTE: The starch and sugar content of sweet potatoes...

BRAISED CABBAGE IN WHITE WINE...

Serves 6 Here is a simple way to transform a lowly peasant dish of braised cabbage into a refined and elegant winter dish. It can be prepared in 15 minutes and can be kept warm an hour or so before serving. CONTENTS: 3 thick slices bacon, sliced crosswise into ½-inch strips. 2 cups thinly sliced onion 4 cups thinly sliced cabbage (regular or Napa) ½ cup white wine ¾ cup chicken stock ¼ teaspoon fresh thyme leaves 1cup...

BOILED PEANUT BUTTER COOKIES...

Makes about 32 cookies To quote Scott Peacock, “These are, hands down, my very favorite cookie from childhood. I first tasted them at our next-door neighbors, though they quickly became my sister Janice’s specialty and a family classic. Quick, easy, and cooked on top of the stove, they are really more confection than cookie. And be forewarned, they are powerfully addictive.” Scott is absolutely right. Proceed at your...