This salad is a natural for buffets because it can stand at room temperature for a couple of hours.
My friends Pat and Denny have adopted this as a standard, but they put the cilantro on the side, and so can you if your family is polarized on the cilantro front. Pat and Denny also use low-sodium soy sauce, which is a great idea if you tend to have it around and handy. Even better is tamari sauce, which leaves the nuts sticky and shiny but not crusted to the pan (a drawback of soy); also, it's gluten-free. My friend Zarmik had this to say about the nuts: "Soy-glazed almonds were a revelation. I suspect I would think the same of soy-glazed cardboard. In fact, for the next few days, if it does not move, it stands a good change of getting soy-glazed."
You should bake this a couple of days in advance and let it stale at room temperature.
Best eaten the same day they are cooked, but can be served at room temperature.
This recipe stands well on its own, but is also included in a delicious holiday treat- Cornbread Pudding with Rough Country Greens.
This puree reheats nicely and holds for a couple of days in the fridge, but it is prime the day it's cooked.
Seasoning is totally your call and it can have as much attitude as you’d like, as in these warm-tasting spices of the West Indies and a garlic-tomato sauté.
This can wait, chilled, for 30 to 40 minutes.
Few salads are as versatile and rich in antioxidants as this colorful slaw. Since it keeps well, you can make it well ahead and savor its sharp-sweet flavor for several days.
The first time that I tasted cider beans was at the local gas station. Here, in the mountains, folks gather at the local gas station to visit, have a meal, and catch up on the local news. Far from serving "fast food," these little places present "home cookin" and it's delicious. This good ol' mountain recipe is very satisfying paired with cornbread or muffins.