Next Day Fried Greens (photo by Dylan Wilson, NYT)ĭora’s Scrumptious Bacon is mouthwatering-a mixture of 1/3 cup light brown sugar, 1/2 tsp. If you can do that you really know how to cook, in your bones.” “My grandmother trained my eyes, my ears, my hands and my taste buds and taught me to layer in the flavors, and to cook slow, with a lot of love. She learned “to cook by ear,” not recipes. People called it “make do” cooking, she said, because you had to make do with what was on hand. From there, she moved on to cooking smoked pigtails, fried chicken and a “mess o’ greens.” Dora Charles learned how to create pies out of whatever was growing in the nearby woods and fields and to coax flavor from lesser cuts of meat. She first learned to brew a good pot of coffee. My mother, a fine Southern cook, would have felt right at home in Dora Charles’s kitchen, where buttermilk biscuits are made from scratch and a can of bacon drippings sits near the stove.ĭora was only 6, when she began cooking at the elbow of her grandmother in Savannah. “Dora Charles, former cook-manager of Paula Deen’s restaurant, published her first cookbook in September.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |