Table Talk
Favorite Spring Cocktail Concoctions
Favorite Spring Cocktail Concoctions
|Keith Meacham
I love a frozen drink, I adore mint, and I have never met a variation on a julep that didn't make me deliriously happy. Here, I've created a sort of... Read more...
Lemon Lover’s Tart
Lemon Lover’s Tart
|Keith Meacham
My favorite yearly staple is a Meyer lemon tart I’ve been cooking for years from Patricia Wells’ divine cookbook, At Home in Provence, where she shares recipes inspired by her... Read more...
Aunt Hebe's Christmas Baked Brie
Aunt Hebe's Christmas Baked Brie
|Keith Meacham
I serve this baked brie with brown sugar and cognac in a puffed pastry at every Christmas party I host, and people go wild for it. Read more...
Mary Mack's Southern Cornbread Dressing
Mary Mack's Southern Cornbread Dressing
|Keith Meacham
Every year for 52 years, my mother has orchestrated the most delicious Thanksgiving meal for those we gather around the table. I've - happily - been assigned the flowers in... Read more...
Favorite Fall Recipes
Favorite Fall Recipes
|Keith Meacham
Two things do show up on Claire's menu again and again, and I think they are the perfect combination for dessert after a hearty fall supper. I hope you'll enjoy... Read more...
Mary Mack's Squash Casserole
Mary Mack's Squash Casserole
|Andrew Rosensweig
No matter how many times I serve this on my screened porch in Sewanee or even at a more formal dinner with sliced tenderloin (on which occasion I might call... Read more...
Pink Strawberry Cake
Pink Strawberry Cake
|Keith Meacham
Don’t let the down-market ingredients fool you. This cake is the height of refinement when served with a garnish of fresh berries in season.  Read more...
Easter Brunch Perfection: Mock Cheese Soufflé
Easter Brunch Perfection: Mock Cheese Soufflé
|Keith Meacham
Easter lunch is always one of my favorite meals of the year. There’s nothing more joyful than gathering the last of the daffodils from the yard and arranging them with... Read more...
Boeuf Bourguignon by the Fire
Boeuf Bourguignon by the Fire
|Keith Meacham
Wherever you'll be on the 26th, this recipe for Boeuf Bourguignon from the New Basics Cookbook (a must have!) never fails as the perfect accompaniment to an evening by the... Read more...
Cheese Dreams and Other Preludes to Thanksgiving
Cheese Dreams and Other Preludes to Thanksgiving
|Keith Meacham
Some of my fondest Thanksgiving memories are of cooking with Julia in her tiny New York City kitchen. Read more...
Red, White & Blueberry Crisp
Red, White & Blueberry Crisp
|Keith Meacham
My mother is a master cobbler-maker and can turn just about any summer fruit into a heavenly combination of sucré and salé - sweet and salty (and tart) - that... Read more...
Cabin Fever Supper: Mama's Chicken Pie
Cabin Fever Supper: Mama's Chicken Pie
|Keith Meacham
This delicious chicken pie is a simpler variation on chicken pot pie and much more delicious. Read more...