Author: Debbi Covington

It’s no secret that I’m an Eastern North Carolina girl. I was raised eating vinegar and pepper pork barbecue, fried cornsticks and chicken dumplings. But, I was also lucky to live close enough to the coast to make frequent road trips to Morehead, the Outer Banks and Beaufort – pronounced “Bow-fert.”

By Debbi Covington, Everyday GourmetI had been reading Pat Conroy’s cookbook, The Pat Conroy Cookbook: Recipes and Stories of My Life, when our telephone rang. Pat’s sister-in-law, Terrye, was on the line with a request (actually, bestowing an honor) from the Conroy family for me to cater Pat’s funeral reception at the Yacht Club on Tuesday afternoon.

Don’t you just love the sunshine? I’m totally solar powered. I have to admit, I’ve been feeling a bit anti-social during the past few cold and dark winter months. And, I’ve been spending too much time at home eating my favorite comfort foods. Warm and bright days have been so good for my psyche and I’m feeling inspired again. This week I’m sharing three of my favorite (and delicious) slim-down salad recipes. Soon we’ll be able to buy fresh spring and summer vegetables locally. Isn’t it wonderful?

February is a great month for making soup. We’ve been lucky to have an occasional warm day in Beaufort lately, but those cold, grey days are no fun. All three recipes this week are for hearty, tummy-warming soups. The first two recipes are my concoctions. The third recipe is an Alabama treat from my friend, Janelle Proctor. All three soups freeze beautifully. Stay warm, my friends, spring is coming!

Roll out the red carpet! The 10th annual Beaufort International Film Festival is in full swing with filmmakers, directors, screenwriters, movie stars and lots of film-loving fans. Food has always been a key ingredient on the big screen. The recipes this week feature a taste of five of our favorite films including Interwoven, a new film from Beaufort’s own filmmaker, VW Scheich.

Our annual bourbon tasting was cancelled following the sudden death of dear friend and Beaufort wine and spirits aficionado, Larry Bernard. Larry had been planning the event since last summer and had already purchased some small batch bourbons for an upscale tasting.

As it turns out, Popovers and Yorkshire Puddings are pretty much the same thing. Popovers are usually made with butter and Yorkshire Puddings are traditionally made with beef or lamb drippings. No real skill is required to make popovers. The success depends on proper baking.

Christmas may be over, but the New Year’s bashes are just beginning. Pop open a bottle of champagne, invite some friends over and enjoy these easy and delicious party nibbles. Happy New Year!

I was just telling my brother, “my life is one party after the other all year long.” It’s so true. I plan and prepare food for weddings, cocktail buffets, luncheon and dinners from January through December.

We’re all so busy with Christmas shopping, holiday parties, and trying to enjoy every single joyous minute of the season, that at suppertime we’re often too tired to come up with a dinner menu. Some nights, a delicious casserole can be a complete meal.