What’s more southern than cornbread? Sweet potato cornbread. You’re welcome. Our family’s classic cornbread recipe got an upgrade when I switched it up and used buttermilk, instead of whole milk, and added some sweet potatoes to the mix. This recipe was inspired by Sweet Potatoes—an all sweet potato everything guide to everything sweet potato-ey—and, of course, fall.
Now that it’s October, all I do is dream of butternut squash, pumpkin, and sweet potato recipes. All orange everything. The holiday season is approaching and it is literally the worst time for a foodie like me to be a student, let alone a law student. Between eating and cooking and cooking and eating, who has time to become an expert on intestate succession? Me. That’s who. I make time. But, hey you gotta eat right?
When I was a kid, I was obsessed with pasta. Okay tbh I still am. I LOVE PASTA (Oprah’s “I Love Bread” voice). Cacio e Pepe, which means “cheese and pepper” in Italian, is something I’ve been making before I even knew it was a thing. Forreal forreal, boiling pasta and adding some salt, pepper, and parmesan is a quick way to satisfy a pasta craving. Here, I’ve added some effort to the dish by adding a slight truffle taste. I’ve also added some lemon juice to the pasta while boiling. This is something I do just about every time I cook pasta, not just for cacio e pepe. I promise the pasta won’t have a citrus-y taste, but the lemon juice will perfectly enhance the flavor of the pasta.
What surprised me about Peppers of the Americas is the number of pepper varieties that I did not even know existed. Not only do they exist, but they are all pretty distinct in there flavors. If you want a visually rich explanation of one of the most influential ingredients in the Americas, this is your book. From the Bolivian Rainbow pepper ornamental to the Peruvian Chinchi Uchu, Peppers goes through the characteristics of each pepper variety in great detail.
Although a bit complex, this all-inclusive ingredient book gives a pretty extensive and useful run down of all things peppers. The equipment used in the recipes and several of the ingredients can be a bit tricky to find. Don’t worry, I’ve made this chimichurri recipe a bit more “basic” by offering Italian parsley as a substitute for the pepper leaves if you’re unable to find them at your local market.