Author: Debbi Covington

No two tomato pie recipes are the same. If someone actually added them up, I’d be willing to bet that folks from Beaufort have about a zillion recipes for Tomato Pie. They’re all just a teeny little bit different.

I was watching the news this morning and learned that the world has an overrun of cheese – such a huge overrun of cheese that it will take each and every person on the planet eating an extra 3 pounds of cheese this year to get the cheese market back on kilter. I don’t know about you, but I’m ready, able and willing to do my part for the cheese industry. The recipes this week all feature cheese. Some are hot and gooey, some are cool and firm, but all are deliciously cheesy! (Photography by Paul Nurnberg.)

Grilled shrimp is a great summer meal! It’s easy to cook and quite tasty, too. Getting the shrimp ready for the grill is just as important as the actual grilling. That’s where this week’s recipes come in. They’re all marinades for grilled shrimp. You can use whatever type of shrimp you’d like – white, brown or tiger.

A Taste of Italy – Part Two By Debbi CovingtonPhotography by Paul Nurnberg Have you ever dreamed of exploring Italy, visiting the cities and countryside, and eating as the Italians do? Join me on a culinary tour. Just choose a recipe and start cooking. By cooking and sharing regional dishes, we can experience some of the colors, flavors and traditions of Italy.

A Taste of Italy – Part One Photography by Paul Nurnberg Have you ever dreamed of exploring Italy, visiting the cities and countryside, and eating as the Italians do? Join me on a culinary tour. For the next two issues, we’ll be dining on Italian foods. Just choose a recipe and start cooking. By cooking and sharing regional dishes, we can experience some of the colors, flavors and traditions of Italy.

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.