In Our Winter 2015 Issue

Last Updated November 15, 2015
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Winter 2015 Issue Piedmont cover

FROM OUR TABLE

Nous Sommes Paris

As the winter solstice approaches, we tend to think of the excitement of the new season. Part of winter is chaotic to be sure, but we think of winter as a time for calm, peace, and reflection: working toward the renewal of spring in a thoughtful manner. We also look forward to the long braises bubbling in the oven, filling the house with smells that just drive our senses crazy and gets our stomach's growling, or wishing for a decent snowfall and a bowl of snow cream.

Food is the great comforter and a healer. We use food to celebrate and food to grieve. But food can be, and is, much more. Food can be the bridge between cultures, races, and religions. Food is a doorway, an entrance to understanding, and assimilation into the whole of a country.

The events in Paris, California, and throughout the world are shocking and disheartening, like the towers falling in New York. The United States, as the greatest free democracy in the world has a role to play. But we as individuals also have a part to play, and our table is the most natural of places to start. Food is cultural, not political. Food opens conversations. Think just a decade ago how few of you knew a farmer and think about how many farmers you know today. The same can happen with your neighbors, co-workers, anyone, to expand our knowledge and understanding.

The Piedmont of North Carolina is a vast porridge of peoples, cultures and religions. While we each keep a part of our heritage with us, we are harmonious in our efforts for the betterment of us all.

Conversation. Sharing a meal. Listening. Understanding. In the words of poet and songwriter Patti Smith, "The people have the power to redeem the work of fools."

Winter. Calm. Peace. Reflection.

Nous sommes Comestibles Piémont. We are Edible Piedmont: Together.

-Fred Thompson, Executive Editor 
-Belinda Ellis, Senior Editor

What’s In Season - Winter

purple cauliflower
Just because it's winter doesn't mean there isn't any produce that's in season. There's a good bit in fact, including cauliflower. This trendy food is now roasted, grilled, and even used as a...

Roasted Cauliflower with Capers

roasted cauliflower with capers
The options are limitless when it comes to cauliflower. For those breaking into the craze, try something simple like this roasted cauliflower with capers.

Last Minute Gifts? Think Local!

local gifts
Get a little behind in holiday shopping? Look no further than the Piedmont region. Try a gift card to an area restaurant or maybe craft beers and wines. There's plenty of options for the foodies in...

Karen Barker’s Cheese Straws

cheese straws
When we asked Ben and Karen Barker what they always had around the holidays, at almost the exact same time “cheese straws” came out.

Tommie’s Cornbread Sausage Dressing

cornbread dressing
Belinda Ellis is the editor of Edible Piedmont and the author of "Biscuits." She shares this very special family recipe that harkens back to simpler times and shows how great recipes always will...

Billy Cotter’s Salt Baked Snapper

salt baked snapper
A Christmas Eve tradition of the Feast of the Seven Fishes quickly stuck in Billy Cotter's family. There are many dishes such as fried smelts, seafood salads and seafood pastas, but a crowd favorite...

Salsa Verde

salsa verde
Served with Billy Cotter's Salt Baked Snapper, this salsa verde completes the dish.

Granny’s Peanut Brittle

peanut brittle
Elizabeth Turnbull remembers one recipe in particular when it comes time for holiday baking. She grew up with her granny making batches and batches of her peanut brittle as gifts for everyone from the...

Pan Roast of Oysters

pan roast of oysters
Author Fred Thompson thinks Christmas Eve with this recipe. But for a dish this good, don't just stop at Christmas. Fred enjoys it throughout the chilly months of oyster season as well.

Mother's Praline Crisps

praline crisps
Cookbook author Jean Anderson shares with us one of her favorite holiday recipes: Mother's Praline Crisps.

Good Luck Stew

good luck stew
This one-pot stew is chef Stephanie Tyson's New Year’s Day tradition and she claims she can do it in a vegetarian style too. Once you’ve used pork neck bones you’ll be looking for other ways to...

Andrea Weigl’s Spinach Salad

spinach salad
This recipe has appeared on author Andrea Weigl's holiday table since the 80s. Don’t let this simple looking recipe deceive you — it’s packed with flavor!

Aunt Celeste’s Squash Casserole

squash casserole
Lisa Prince, The host of Flavor NC and the cooking contests at the North Carolina State Fair shares this family favorite that always found its way to their table on Thanksgiving.

Temple Israel Brisket

Marcie Cohen Ferris
Marcie Cohen Ferris, author of two books, shares one of her family's favorite Hanukkah dishes. She now serves it with potatoes and carrots in the pan.

Matt Prop's Vegan Shaved Brussels Sprouts Salad

vegan shaved salad
Matt Props is the owner and chef at Stay Fresh Veg. This salad has turned some heads for its fresh and bright flavors. We bet no one will notice it’s vegan.

Foster’s Scalloped Potatoes

Foster's Scalloped Potatoes
Sara Foster is the author of two cookbooks and when we ask her what was a must for the holidays for her she said—without a moment of thought—scalloped potatoes. So here’s a taste of Foster’s...

Kyle’s Sausage Gravy

sausage gravy
This sausage gravy, from Chef Kyle Wilkerson, is perfect paired with biscuits for Christmas morning breakfast and any other delicious breakfasts.

Alexander Kast/Goat Lady Diary

Alexander Kast
Alexander's cheese journey started at a young age, which eventually led him to Goat Lady Dairy. He's now a lead cheese maker and head of sales helping to streamline the 20-year-old-business'...

Pam Runyans of the ABC Pie Company

Pam Runyan
What began as a project in her kitchen as a way to cope with her son's deployment, today Pamela Runyans operates the ABC Pie Company offering an abundance of pies all year round, available in two...

Comfort Food Defined by Southern Soups and Stews

piedmont cooks
Nancy McDermott has spent the last decade documenting classic Southern cakes and pies. This year, she turned her attention to "Southern Soups & Stews: More Than 75 Recipes From Burgoo and Gumbo to...

Candelaria’s Cornstarch Cake

cornstarch cake
This naturally gluten-free recipe lends itself to many variations. Top with strawberries, figs, raspberries or other seasonal fruits or for extra Cuban flavor, use guava jelly between layers.
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