Not a designation by the church but a given name, Deacon Pattnotte ran the small grocery market on Grand Avenue in Yazoo City. He smoked meats and sold them sliced by the pound, but one of the most popular items in the store was his kibbeh. A Lebanese meatball of sorts made with ground beef or lamb and cracked wheat flavored with spices, kibbeh is quite a popular dish in the Delta. When making these in quantity, as Deacon did, the basic rule is for each pound of meat you need 1 teaspoon spice, 1 cup bulgur wheat, and 1 grated onion.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.