Bill Smith: Taking It On The Road

No Comments Last month I was invited by the Viking Range company to give a series of classes at their cooking school in Greenwood, Mississippi. The company’s headquarters is there and, besides the school, there are factories,…

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James Beard News!

No Comments No Comments Last week, the James Beard Foundation announced the semifinalist nominees for their annual awards ceremony (“the Oscars of the food world”). We are excited to announce that Algonquin author (and owner of the Chapel Hill…

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From Bill Smith’s Kitchen – Eastern North Carolina Corned Ham

11 Comments 11 Comments For the last few years the Carrboro Farmers’ Market has been open year round. It’s much smaller of course, but still worth visiting. This winter for a change we have had a real drawn-out cold…

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An Excerpt from Seasoned in the South

No Comments No Comments My mother’s mother followed the German tradition of not decorating until Christmas Eve. My other grandmother, my parents, and everyone else in town were finished weeks in advance, but Annie would never budge. The tree…

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The Algonquin Test-Kitchen: Egg Nog

No Comments No Comments Our holiday office party is tonight. And that means a big pot-luck dinner, a white elephant exchange full of cheesy delights, and apparently –this year– a bonfire beneath a backyard zip-line. Katie will be reporting…

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Our Fruitcake-Free Holiday Gift Guide

No Comments No Comments Don’t want to give Dad a pair of GoldToe socks again this year? We don’t blame you. That’s why no matter who’s on your list, Algonquin has the perfect gift… For Her Going Away Shoes…

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Bill Smith’s Top Tips for Thanksgiving

No Comments No Comments It’s been a long time since I have had to cook the whole meal at Thanksgiving. The fact that I am not afraid to make gravy generally proves to be contribution enough.  At my mother’s…

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The Algonquin Test-Kitchen: Cashew Cake with Maple Frosting

2 Comments 2 Comments I like to bake. At five, I’d help Mom spoon cookie dough onto baking sheets, sneaking taste tests when I could and then peering through the hazy glass of the oven door watching my pods…

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From Bill Smith’s Kitchen – Scuppernong Sorbet

No Comments No Comments Bill Smith, the Crook’s Corner chef for more than a decade and the author of Seasoned in the South: Recipes from Crook’s Corner and from Home, has cooked his signature dishes for most everyone who…

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