Twinkie-stuffed turkey. This is a thing that exists. In a restaurant. That people pay for. On purpose. With money. That they earned.
Stephanie V.W. Lucianovic is a Bay Area writer and editor. Her first book Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate, is a humorous non-fiction narrative and exposé on the lives of picky eaters. She previously coerced Anderson Cooper to overcome his dining issues and told us the most scientifically delicious snack shape.
In my years-long quest to put my picky eating into remission, I'm proud to say that I had a list of once-hated green vegetables jockeying for attention at my Thanksgiving table this year. The two that won out are okra (simply sautéed and salted to perfection) and Brussels sprouts, which will be peeled down to individual leaves, sautéed with garlic, then gilded with a balsamic vinaigrette and a smattering of walnuts to comprise a warm salad.
The Southern Foodways Alliance has a pretty solid collection of community cookbooks in their office—and many more in their staffers' home libraries. And the holidays seem like the right time to whip them out and share some choice recipes with you, our readers. So fix yourself an eggnog, pull up a seat, and check back often between now and New Year's for their Holiday Throwback Recipes.
In 1980, Southern Foodways Alliance founder John Egerton and his wife, Ann, came up with a much better holiday dispatch than the much-mocked Christmas letter: a hand-typed, spiral-bound cookbook of some two dozen recipes from their family and friends. That was the first edition of The Lovin' Spoonfuls, and the Egertons published volumes 2 and 3 in 1982 and 1984, respectively.
Twenty-five years later, they bundled the original three Lovin' Spoonfuls with an all-new fourth edition. The NEW Lovin' Spoonfuls boasts some 100 recipes, from civil rights activist Rev. Will Campbell's "All-Purpose Sauce" to the late Hap Townes's famous stewed raisins.
Way back in July, I spoke to Eatocracy readers about the drought. It was hot, and dry, and it had been that way for too long. By late July all of our corn had pollinated under the stress of extreme heat and extended drought. Some amount of rain was needed for plants to have energy for grain fill. So what happened when harvest equipment finally entered the field?
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Oh, fudge! November 20 is National Peanut Butter Fudge Day.
One of the earliest written recipes for fudge was made popular by Vassar College student Emelyn Battersby Hartridge in the late 1880s at a senior class auction. The super sweet confection was a hit, and soon women’s colleges across the country were coming up with their own versions.
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