vegetarian
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My favorite thing I ever got to eat out of my college cafeteria was cornbread. I couldn’t get enough of it. My second favorite, which was available with much greater regularity, were the omelets. They were cooked to order, right in front of you, and it was the perfect balm to soothe the sting of an 8am French class during my first year at UVA. Since that time I’ve fallen in love with many delicious egg dishes, including quiche (good quiche, not weird scary quiche) and frittatas. Earlier this year I added the Spanish tortilla to the list. While at the Atlanta Food and Wine Festival earlier this year, I attended a session called Pantry Punch and Emergency Bites. The

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The last tomato has been pulverized, the last photograph has been captured, all the images have been edited and my kitchen is an unholy terror with dishes precariously stacked on every available surface. That’s right. It’s Friday, the fifth and last day of the Tabasco 10 Ingredient Blogger Challenge. 10 bloggers posting 5 recipes in 5 days using only the 10 permitted ingredients (plus salt, pepper, oil and sugar). So on this, the last day of the Tabasco 10 Challenge, I’ve made a chilled tomato soup from yellow cherry tomatoes and topped it with a Tabasco granita, brioche croutons and basil-cilantro oil. I know, it’s all fancy and stuff. It makes a tasty and refreshing summer lunch, the icy tabasco

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 Here it is, Wednesday, hump day of the week-long Tabasco 10 Ingredient Blogger Challenge (see Monday’s post on Spicy Chocolate Meringue Cookies for the full breakdown of the challenge). So far we’ve done cookies and seafood and now we’re on to a vegetarian casserole of eggplant and tomato sauce. Usually my consumption of eggplant involves some kind of cheese or pasta, so it took me a minute to decide what to use the eggplant for other than a straight up roasted or grilled eggplant. I was pondering the idea of an eggplant tomato stack and then was into contemplating layers, which led me to this casserole, which is kind of like a lasagna, where eggplant is used instead of pasta. While

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 My first memory of eating cheese grits is seated at my Great Aunt Frances’ breakfast table. The table was tucked in a little alcove of the kitchen and afforded a view of the long, narrow room, where Aunt Frances busied herself at the stove, preparing breakfast for four hungry, pajama-clad little girls. As I was living in Wisconsin at that point in my life, it was during these visits to Memphis when I was introduced to staples of Southern fare. Aunt Frances’ table introduced me to not only my first cheese grits, but my first biscuits with sausage gravy and watermelon sprinkled with salt, among many other things. My grandmother was not the best cook in the world and I

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