Sheryl Cornett

Winter holidays are my favorite for sitting around in pajamas with family and friends late into the morning. A comfort food, hot breads can be substantial enough to build a morning or noon meal aroundwith or without the grits, sausage, eggs and bacon. These biscuits can be mixed and shaped the night before and baked […]

The week after Thanksgiving, leftover turkey is a welcome ingredient in all sorts of meals. Last year, Locavore Cooking offered Turkey Risotto; this year, we suggest a form of potpie (or, some would say, turkey and dumplings) that I call Leftover Turkey Cobbler. It’s difficult to delineate the differences between potpie and cobbler. I think […]

Six months before he died, writer and outdoorsman Tim McLaurin dictated to me his venison chili recipe, the one that he’d made over the years and that, when I tasted it, converted me into a lover of venison. Later that same winter, my friend Wayne gave me some deer burger from his many weekends hunting […]

Home food at its comfiest, winter squash has taken a new center stage in cooking with local flavors and ingredients because it’s available all winter at the markets. (I have a couple in my pantry from last winter.) Recipes abounda cursory Google search turned up 70-plus recipes, many of them similar. The same is true […]

In taking inventory of my freezer last week, I discovered a quart of black bean chili (recipe at “Chili weather ahead”) from last fall that I had made a lot of using the last eggplants and peppers from the markets. The chili held up extremely well; the peppers, eggplants and juice from fresh tomatoes gave […]

My friend and Indy colleague Victoria Bouloubasisan excellent and inventive cookbrought to our semiannual food writers’ dinner her own secretly modified version of this fresh Mediterranean appetizer. Victoria’s tweaks were inspired and intuitive, drawing on her immediate family roots in that country and fed by a recent visit there. I thought it pretty cool that, […]

Summer squash is one vegetable we take for granted from May to November. If you have it in your garden, you can’t find enough uses or takers for it. And if you don’t, then maybe you, like me, are grateful for this old faithful that will be around until frost. It’s so prolific that we […]

On a recent trip to Texas, my brother-in-law and I were babysitting a pair of whole tenderloin filets of local grass-fed beef, tied together to form a roast, which he had skewered onto a professional-looking rotisserie tool fitted over his massive gas grill, where there was also enough space to fit red-bell-pepper-onion-zucchini kebabs to feed […]