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Marketplace Books Bayou: Feasting Through the Seasons of a Cajun Life
Author: Melissa M. MartinAward-winning author of Mosquito Supper Club, Melissa Martin shares a year in the life of South Louisiana cooking and all the dishes that are eaten to celebrate life's big and small moments * Named one of Publishers Weekly's Top 10 Cookbooks for Fall 2024 People on the Louisiana bayou mark the seasons of the Cajun calendar with traditions, emotions, and gatherings around the table to feast. In this highly anticipated next book from the author of the James Beard Award-winning Mosquito Supper Club, Melissa Martin shares a year of celebrations, both big and small, through 100 Southern Louisiana recipes that combine humble ingredients, such as onions, potatoes, and peppers, and the local bounty, including shrimp and crabs. Made-to-share recipes like Carnival Crawfish Boil and Etouffee ring in the New Year and kickstart the Carnival season, which is a time for abundance and decadence. Lent unfolds with simple, fresh foods like Cabbage Slaw and Fried Fish Collars. Summer ushers in the bright bounty of shrimp season. Families and friends band together in October for boucheries, feasting on Cracklins and Back Bone Stew, then gather with loved ones for hearty homey holiday dishes like Fried Turkey, Holiday Dressing, and Red Velvet Cake. With illuminating sidebars and stunning photography, Martin illustrates what Cajun people already know: the table is a place for restoration, nourishment, and communion. About the AuthorMelissa M. Martin grew up on the Louisiana coast and has lived in New Orleans for over 25 years. Her first book, Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou, was named a Best New Cookbook by Bon Appétit, Food & Wine, NPR, The Splendid Table, Eater, and Epicurious, among others. In 2022, Martin was given the James Beard Award for writing the Best Book in U.S. Foodways and the IACP named the book Cookbook of the Year and Best American Cookbook. Martin has been nominated twice as Best Chef South by the Beard Foundation. She graduated from Loyola University New Orleans and honed her self-taught culinary skills to a professional level. In 2014, she opened Mosquito Supper Club, a Cajun restaurant created to celebrate the bounty of the shrimpers, oystermen, crabbers, fin and crawfish fishermen, and farmers that define bayou cuisine. She writes about food, life, and love, not always in that order. Follow her on Instagram at @mosquitosupperclub and on X at @mosquitosupper.
$35.00
Marketplace Books Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook]
Author: Joe YonanUnlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer "This is the bean bible we need."--Bon Appétit JAMES BEARD AWARD NOMINEE - ONE OF THE BEST COOKBOOKS OF THE YEAR: Food Network, NPR, Forbes, Smithsonian Magazine, WiredAfter being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen. Joe Yonan, food editor of the Washington Post, provides a master base recipe for cooking any sort of bean in any sort of appliance--Instant Pot, slow cooker, or stovetop--as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrilling dinners, lunches, breakfasts--and even desserts!About the AuthorJoe Yonan is the two-time James Beard Award-winning food and dining editor of The Washington Post. He is the author of Eat Your Vegetables, which was named among the best cookbooks of 2013 by The Atlantic, The Boston Globe, and NPR's Here and Now, and Serve Yourself, which Serious Eats, David Lebovitz, and the San Francisco Chronicle named to their best-of-the-year lists. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post's food section. He writes the Post's "Weeknight Vegetarian" column and for five years wrote the "Cooking for One" column, both of which have won honors from the Association of Food Journalists.
$30.00
Marketplace Books Does This Taste Funny?: Recipes Our Family Loves
Author: Stephen Colbert, Evie McGee ColbertStephen and Evie Colbert invite you to pull up a chair as they share their favorite recipes from family and friends and offer a glimpse of food and fun in their South Carolina home. "Hopefully reading this book and cooking these recipes will feel like hanging out with us at home. We basically live in the kitchen anyway." --Evie and Stephen Colbert As Evie and Stephen explain it, Does This Taste Funny? had its beginnings in the Covid lockdown. "We were all stuck together and couldn't go out, so we cooked. We had all three kids back under one roof for the first time in a long time, and we had dinner each night as a family. Cooking together became a major source of entertainment." Now, the Colberts invite us into their kitchen and around their dining room table. Sharing Stephen and Evie's favorite recipes, as well as those of their family and friends, this book offers everything from Party Food (called "party food" because "appetizers" implies something to follow when we all know that, often, this is the only course), to Seafood, to Poultry and Meat ("Evie and I have different relationships to meat. I like it. Evie can take it or leave it, and mostly she leaves it."), to Desserts ("This is one of the largest sections of the book. Evie always reminds me that desserts are a great way to postpone clearing up."), to Drinks ("I love cocktail hour. It feels like a reward for having gone so long without a cocktail"), all tied together with playful dialogue between Stephen and Evie and gorgeous shots of their food, family, and home. About the Author Stephen Colbert and Evie McGee both grew up in Charleston, South Carolina but somehow didn't meet until their mid-twenties and decided to get married and have a family. They are the founders of Spartina Industries which -- aside from producing The Late Show with Stephen Colbert, The Colbert Report, the critically acclaimed Derek DelGaudio's In & Of Itself, Stephen Colbert Presents Tooning Out The News, Hell of a Week with Charlamagne tha God, and Our Cartoon President -- recently penned a three-year first-look deal to develop television and streaming content for CBS Studios. Spartina's most recent project is CBS's newest late-night show, After Midnight, starring Taylor Tomlinson, which premiered in January of 2024.
$35.00
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$35.00
Lowcountry Kettle Chips South Carolina Sea Salt Chips
Repping your favorite college team just got even easier with these University of South Carolina themed bags from Lowcountry Kettle Chips. Made in Charleston, these simply delicious kettle chips have a sprinkle of local South Carolina sea salt, which is harvested just off the Charleston coast. Crunchy, salty, and satisfying, these are the best kettle-cooked potato chips you'll ever eat. Serve them at your next event for an easy crowd-pleasing snack.
$48.00
Lowcountry Kettle Chips Clemson Sea Salt Chips
Repping your favorite college team just got even easier with these Clemson University themed bags from Lowcountry Kettle Chips. Made in Charleston, these simply delicious kettle chips have a sprinkle of local South Carolina sea salt, which is harvested just off the Charleston coast. Crunchy, salty, and satisfying, these are the best kettle-cooked potato chips you'll ever eat. Serve them at your next event for an easy crowd-pleasing snack.
$30.00
Raven's Nest Mulling Spice (6oz)
Raven's Nest Mulling Spice is a perfectly-balanced blend of cinnamon, nutmeg, clove, orange, and lemon, ideal for sipping, stirring or baking. Add to apple juice or cider to make "Christmas in a cup" or get creative with mulled wine, spiced tea and coffee, cocktails and mocktails, or adding delicious flavor to glazes, baked goods, and more.
$5.00
Sweet's Elderberry Blue Agave Elderberry Syrup
High-potency black elderberry is blended with cinnamon, cloves and ginger, then gently sweetened with raw amber blue agave nectar for extra antioxidant power, digestive benefits, and family-pleasing flavor with low sugar impact.
$36.00
TLPM Wholesale BlackJack Original BBQ Sauce [Wholesale]
Seeking the perfect vinegar-based barbecue sauce? BlackJack Barbecue™ Vinegar Sauce blends apple cider and white vinegar infused with spices and a touch of cane sugar for a tangy, spicy kick. Use it as a marinade or basting sauce for any meat, or try it as a finishing sauce for pork barbecue. This pack comes with two bottles. Made in Charleston by Food for the Southern Soul.
$5.00
TLPM Wholesale Charleston Favorites Pickled Okra [Wholesale]
Recipes, like gumbo and red rice, often incorporate okra for a snap of crunchy-goes-creamy texture. However, pickled okra is one of the easiest ways to keep it on hand. It’s a staple in pantries across the South. While you can make it from scratch, it takes weeks or even a month of waiting for it to settle into crisp, tangy perfection. A shortcut that’s just as delicious as the homemade version is a jar of Charleston Favorites Pickled Okra. Specialty foods creator and restaurateur Jimmy Hagood saw the principal role that pickled okra plays in the Southern household. He introduced it into his Food for the Southern Soul brand as part of the Charleston Favorites collection. Food for the Southern Soul celebrates the signature foods and flavors of the Gulf, Appalachia, Lowcountry, Piedmont, and beyond. Pickled Okra is just the start of it: The offerings include assorted condiments, ingredients, and snacks that range from pepper jelly to peach chutney and coarse-ground grits to artisanal gumbo. And the thing you don't wanna left is Mr. Jimmie’s Fire Roasted Tomato Bloody Mary, it brings Southern flavors to tables around the country with treats like fruit chutney, benne wafers, cheese straws, gumbo, and grits. You may also like the Pickled Pink Variety 4-Pack by Pickled Pink Gourmet. Pickled Okra: Think Outside of the Jar We love munching on Pickled Okra straight from the jar, but we’d be remiss to use it for that alone. Use it as cornichons on a pate plate or charcuterie spread. Or try garnishing a Bloody Mary or hot and dirty with a spear. Chop it up and add to salads for a zippy crunch, and Pickled Okra will even make an unexpected topping on a fried chicken sandwich. If you have guests over and need an appetizer—fast—a plate of okra stuffed with cream cheese is always a winner in our book.
$6.00
TLPM Wholesale Charleston Favorites Jerusalem Artichoke Relish [Wholesale]
Looking for a unique and tasty condiment to add to your food? Look no further than Charleston Favorites Jerusalem Artichoke Relish! This flavorful and versatile relish is perfect for adding a bit of zing to your food. It's made with fresh, all-natural ingredients and has a delicious, slightly sweet and slightly spicy flavor. Use it on sandwiches, burgers, salads, and more. Made by Food for the Southern Soul
$6.00
TLPM Wholesale Charleston Favorites Vegetable Soup [Wholesale]
Food for the Southern Soul's Charleston Favorites Vegetable Soup includes fresh summer corn, lima beans, diced tomatoes, and onions—all of which are picked at their peak ripeness and simmered with herbs and spices. Simply heat and serve, or add shrimp or chicken for a filling entree. Made in Charleston. Serves 4.
$7.50
TLPM Wholesale BlackJack BBQ Rib Rub [Wholesale]
Ready for the best barbecue you'll ever taste? Whether you prefer pork or beef, this rib rub will make your mouth water. Food for the Southern Soul's Rib Rub is specially formulated to maximize flavors in your pork or beef ribs. As it cooks, it will caramelize and create a delicious “bark” on your meat. Rub or sprinkle it liberally onto ribs before grilling or baking. It's excellent for beef jerky, too! All of Food for the Southern Soul's goods are made or grown in Charleston.
$4.50
TLPM Wholesale Charleston Favorites Okra Soup [Wholesale]
The ultimate Okra Soup. Food for the Southern Soul's Charleston Favorites Okra Soup starts with a simmer of freshly picked okra, diced onions, tomatoes, bell peppers, fresh basil, thyme, and parsley. You'll just need to heat it up and enjoy. If you want a heartier meal, add cooked shrimp, chicken, or sausage, and serve over rice. Serves 4.
$7.50
TLPM Wholesale Charleston Favorites Traditional Cheese Straws [Wholesale]
Do you need something to sit out when you have guests over for a drink or a cocktail hour before a meal, but don’t know what? We’ve got you covered. These bite-sized Traditional Cheese Straws from Food for the Southern Soul are loaded with real aged cheddar cheese and pack a sharp flavor in each bite. They're the snack that goes with everything and are an all-around crowd pleaser. Cheese straws are a great treat any time of the year, but they're especially tasty around the holiday season. Order packs for yourself, packs for your friends and family as gifts, or, as we suggest, do both!Food for the Southern Soul’s Charleston Favorites Traditional Cheese Straws are made with real aged cheddar cheese and a whole lot of it cooked into these delightful and savory little pastries. This is the signature traditional flavor that will please just about any cheese lover. The Traditional Cheese Straws make for the perfect entertaining treat or everyday snack. They can be served room temp or heated and served with ranch dip or hot sauce for an added element of enjoyment. Substitute basic crackers with these Traditional Cheese Straws when having a bowl of tomato vegetable soup for more flavor on a winter day. Adding up Charleston Favorites Stone Ground Grits will never go wrong in the morning. The grits are so smooth and creamy and cook up perfectly to serve alongside bacon and eggs in the morning.Pair Food for the Southern Soul’s Charleston Favorites Traditional Cheese Straws with hoppy beers, dry white wines, or opulent reds for a palate enhancing bite before a main course or heavier hors d’oeuvre. Packaging: One 6-ounce plastic container.
$5.50
The Local Palate Magazine | Fall 2024
"In preparation for our 100th issue celebration, fellow editors Emily Havener and Tate Jacaruso and I went deep into our archives, reading every single issue (in some cases, multiple times)—we were often struck by how closely the magazine has stuck to its mission (okay, obsession) with covering all aspects of Southern food culture. From the very first pages, we locked onto the people, the recipes, the history, and the boundary-pushing energy that has been reshaping our region’s foodways." - Erin Byers Murray, Editor in Chief of The Local Palate
$10.00
TLPM Wholesale Banner Butter unalted Butter [Wholesale]
$5.00
TLPM Wholesale Banner Butter BBQ Butter [Wholesale]
$5.00
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Bayou: Feasting Through the Seasons of a Cajun Life
Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook]
Does This Taste Funny?: Recipes Our Family Loves
South Carolina Sea Salt Chips
Clemson Sea Salt Chips
Mulling Spice (6oz)
Blue Agave Elderberry Syrup
BlackJack Original BBQ Sauce [Wholesale]
Charleston Favorites Pickled Okra [Wholesale]
Charleston Favorites Jerusalem Artichoke Relish [Wholesale]
Charleston Favorites Vegetable Soup [Wholesale]
BlackJack BBQ Rib Rub [Wholesale]
Charleston Favorites Okra Soup [Wholesale]
Charleston Favorites Traditional Cheese Straws [Wholesale]
The Local Palate Magazine | Fall 2024
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, by Bayou: Feasting Through the Seasons of a Cajun Life
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, by Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook]
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, by Does This Taste Funny?: Recipes Our Family Loves
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, by The Local Palate Water Bottle
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, by The Local Palate Tote Bag
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, by South Carolina Sea Salt Chips
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, by Clemson Sea Salt Chips
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, by Mulling Spice (6oz)
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, by Blue Agave Elderberry Syrup
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, by BlackJack Original BBQ Sauce [Wholesale]
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, by Charleston Favorites Pickled Okra [Wholesale]
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, by Charleston Favorites Jerusalem Artichoke Relish [Wholesale]
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, by Charleston Favorites Vegetable Soup [Wholesale]
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, by BlackJack BBQ Rib Rub [Wholesale]
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, by Charleston Favorites Okra Soup [Wholesale]
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, by Charleston Favorites Traditional Cheese Straws [Wholesale]
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, by The Local Palate Magazine | Fall 2024
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, by Banner Butter unalted Butter [Wholesale]
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, by Banner Butter BBQ Butter [Wholesale]
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, by Banner Butter Roasted Garlic, Basil, & Parsley Butter [Wholesale]