George Zaras

The key to the flavor of this soup is called "kitchen pepper." This is a traditional spice blend that dates back to the 17 and 1800s. This recipe is based on a recipe from Mary Randolph's The Virginia Housewife (1824) Okra Soup Ingredients 1 pound sausage, 1 large onion, diced 2 cloves garlic, minced 4 cups good quality broth 2 cups diced fresh tomatoes, or one large can diced tomatoes 2 cups fresh okra, sliced crosswise into stars 2 cups potatoes, chopped 1 teaspoon of kitchen pepper, plus...

This cornbread recipe is adapted from Victuals by Ronni Lundy. This is a Sunday afternoon cornbread recipe. I say that because it's a good idea to make bacon at some point ahead of time so you have plenty of bacon grease. It's also beneficial to shred and drain your zucchini a day before. So, on Saturday, make some bacon and eggs to fortify you for shredding a couple zucchinis and by Sunday you'll have everything you need. 4 cups stone ground cornmeal (density to taste, I do 3 cups stone...

A simple, summery frittata that looks far more impressive than the effort it requires. Ingredients 1 medium zucchini 1 medium yellow squash 12 eggs Generous pinch of salt Splash of milk Fresh dill, chopped Paprika Any other seasonings you like Butter or oil, for greasing the skillet Goat cheese Directions Preheat the oven to 325°F. Lightly grease a cast-iron or other oven-safe skillet. Using a mandolin, slice the zucchini and squash thinly—but not paper-thin. They'll need to retain their...