Author: Debbi Covington

Okay, so I’m going through a “pea” phase. Last week I made cauliflower every which way but loose. This week it’s peas! Not just your everyday green peas mind you, all kinds of peas. Black-eyed peas, chickpeas (actually a legume), sugar snap peas, snow peas –the list goes on! Beans and peas are part of the same plant group.

A gentleman from California once asked a group of us Southerners gathered at a cocktail party why we were so much fun to be with. “There must be something in the water,” he figured. “Yes,” I said. “Bourbon.”

Whether you’re heading to your alma mater for a fall football game and tailgate meal, or to the river for a picnic, this menu of make-ahead dishes is sure to be hit! Sweet and Spicy nuts can be made early in the week and stored in air-tight containers for pre-game munching.

When the Lowcountry heat and humidity set in, I crave foods that are sweet and cold. And when it comes to frozen desserts only one thing comes to mind – ice cream! You may not know this, but ice cream has been around way longer than electricity.

Keep it fresh! Good salads are only made with good ingredients and freshness is all-important when it comes to purchasing salad greens. Let your eyes guide you. Fresh greens look fresh. They won’t have any leaves tinged with brown nor will they be wilted or slimy.

Summer entertaining should be both casual and simple. This week’s dinner party menu is just that! The meal starts with a cool and delicious Chilled Cumber Soup with Basil. The creamy soup is a summertime favorite that’s easy to prepare, is served cold, and highlights the local basil that’s in season.

 My new cookbook Celebrate Everything! has arrived and I’m in the mood to party! Life is full of happy surprises! Good feelings and good times are meant to be shared with others. Infused with high spirits and full of delicious recipes, Celebrate Everything! is a delightful book that inspires cooking and entertaining throughout the year with lots of new reasons to eat, drink and be merry!

In November 2005 my first cookbook, Dining Under the Carolina Moon, was published. I’m happy to report that the 4,000 copy first printing is sold out! And, with the exception of a very few used copies still available on Amazon.com the book is currently out of print. The exciting and good news is that I have a brand new cookbook coming out in just a few days!

I loved cooking for my father!  Daddy’s favorite foods were few in number, and as a young girl, they were the first things that I learned how to prepare.  Almost every Saturday morning, when I was in junior high, I used to bake a chocolate cake with chocolate icing.  The cake would still be warm when Daddy came in around lunchtime expecting a slice.  I can almost hear him saying “Sugar, is that cake ready yet? How about a taste?”

It’s that time of year again – Blueberry Season! South Carolina summers bring ripe blueberries to roadside stands, farmers’ markets and local grocery stores.  Round and smooth-skinned blueberries are juicy and sweet.  Cultivated blueberries comprise the majority of those that reach the market and the season can span from May through October.