Nomadic no more. Welcome to my kitchen; welcome to my new home. It’s been a long journey getting here. Three years, from when we first found the lot, its blighted home in foreclosure, to moving...
Hello Friends, I am sorry I have been out of touch the past (gasp) five months. The sale of our house was a speed of light event this spring that left us in an odd spot. With the home we’re bui...
roasted cauliflower-vidalia onion ragu over blue corn grits and sea island peas cooked in bay laurel over carolina gold rice Bins, boxes, bubble wrap, newsprint, packing tape, Sharpies. Bit by bi...
http://nancyvienneau.com/blog/recipes/heirloom-grains-and-moving-musings/
It’s been a long while since I’ve made a big beautiful delicious cake, but the stars aligned last week. Gigi’s “double nickel” birthday and our “last—for a little while” community...
http://nancyvienneau.com/blog/recipes/strawberry-rhubarb-custard-cake/
Kale, Swiss chard, Brussels sprouts, cauliflower, parsnips, beets: After years of being forgotten, feared, distained, dismissed, each of these veggies is having its moment of redemption. They all...
http://nancyvienneau.com/blog/recipes/beets-all-the-way-hummus-and-pesto/
I’ve never talked about it here, but one of the food hats I wear is that of restaurant critic for our newspaper, The Tennessean. For over six years, I’ve been covertly dining around town and ...
http://nancyvienneau.com/blog/recipes/carrot-cauliflower-soup-with-lemony-cilantro-oil/
When I decided to make Maggie’s Momma’s Pinwheel cookies last month, I purchased a large bag of dried pitted dates to get the job done. Turns out, that recipe made a whopping 5 dozen cookies,...
I have a friend who has a nice philosophy about food. If ever asked, “What’s your favorite _________?,” —-and you can fill in that blank with burger, cupcake, taco, milk shake —- she’...
http://nancyvienneau.com/blog/recipes/favorite-cookies-of-the-moment/
Right now, I’m sure many of you are forming your Thanksgiving plans–choosing recipes, composing grocery lists, plotting your course to the Thursday feast. I am too; we’ll be driving to DC t...
Confit: from the French word confire meaning “preserved” a confit is any type of food cooked slowly, often in fat, as a method of preservation. If the stars align and I happen to be shopping ...