Ella's Popcorn Parma Amore
Everyone will fall in amore with Ella's Parma dusted popcorn when hit with a salty, savory craving. Its aged parmesan and garlic combo is unmatched.
$7.99
Marketplace Books The Southerner's Cookbook: Recipes, Wisdom, and Stories
Author: Editors of Garden and GunFrom Garden & Gun--the magazine that features the best of Southern cooking, dining, cocktails, and customs--comes an heirloom-quality guide to the traditions and innovations that define today's Southern food culture, with more than 100 recipes and 4-color photography throughout.From well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina's take on cobbler) or Minorcan chowder (Florida's version of clam chowder), each recipe in The Southerner's Cookbook tells a story about Southern food and its origins. With contributions from some of the South's finest chefs, a glossary of cooking terms, and essays from many of the magazine's most beloved writers, The Southerner's Cookbook is much more than simply a collection of recipes: it is a true reflection of the South's culinary past, present, and future Named one of Eater's Best New Cookbooks for Fall 2015 Selected as one of Vainty Fair's "18 Best New Cookbooks" About the AuthorEditors of Garden and Gun: - Garden & Gun is a national magazine that covers the best of the South, including its sporting culture, food, music, art, and literature, and its people and their ideas. The magazine has won numerous awards for journalism, design, and overall excellence, and its two previous books, The Southerner's Handbook and Good Dog, were New York Times bestsellers.
$49.00
$10.00
Sarge's Sauce Sarge's Yellow Stone Ground Grits
$8.00
Marketplace Books Callie's Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen
Author: Carrie MoreyThe popular owner-entrepreneur of Callie's Biscuits reveals her modern approach to traditional Southern cooking, sharing charming stories and fabulous, accessible recipes in a Southern-style Make the Bread, Buy the Butter. Carrie Morey started her company, Callie's Charleston Biscuits, with a simple goal: She wanted to make her mother Callie's delicious biscuits--unbelievably tender, buttery creations--accessible across the country. Carrie's handmade biscuits combine unique, brilliant flavors--sharp cheddar with fresh chives, cracked black pepper with cream cheese and green onions, and cinnamon biscuits so buttery they melt in your mouth. The biscuits are an iconic Southern staple, but they are just the beginning. Now Carrie Morey shares her modern approach to traditional Southern cooking in more than one hundred recipes that pair classic Lowcountry fare with surprising twists, for incredible results. Carrie guides you through the foundational techniques of Southern cooking to reveal how she developed her new takes on favorite heritage dishes and how to take the fuss and huge time investment out of traditional preparations. She shares skillet recipes passed down through generations, including Lemon Zest Cast-Iron Fried Shrimp, Macaroni Pie, and Cast-Iron Herb Lamb Chops. She gives roasting and slow-cooking techniques for Beef Stew with Herbed Sour Cream, Spicy Black-Eyed Pea Salad, and Roasted Pimento Cheese Chicken. Her DILLicious Cucumber Sandwiches, BBQ Chicken Salad Biscuits, Fiery Pimento Cheese Deviled Eggs, and Summer Crab Salad will make any picnic or casual get-together a true Southern affair. And her desserts are to die for: Mama's Sour Cream Banana Pudding, Alex's Chocolate Chess Pie (so good that Carrie credits the pie for sparking her and her husband's whirlwind romance), and Blueberry and Peach Cobbler finish your meal on the perfect sweet note. Carrie also shares her family stories behind each recipe--growing up in Charleston, learning to cook from great Southern matriarchs, and founding and growing her business. Fill your kitchen with the comforting aroma of home-cooked goodness with Callie's Biscuits and Southern Traditions.About the AuthorMorey, Carrie: - Carrie Morey, daughter of Callie White, founded Callie's Charleston Biscuits in 2005 with the goal of making her mother's delicious biscuits accessible across the country. Touted by the Today show, Saveur, Food & Wine, Southern Living, The New York Times, and Oprah, her biscuits and pimento cheese collection are sold at high-end retail stores all over the country. Chosen as one of Martha Stewart's "Dreamers into Doers" in 2008, Carrie has been a guest lecturer on entrepreneurship at the College of Charleston School of Business for more than five years.
$35.00
Marketplace Books The First American Cookbook: A Facsimile of American Cookery, 1796
Author: Amelia SimmonsThis facsimile of the first American-written cookbook published in the United States is not only a first in cookbook literature, but a historic document. It reveals the rich variety of food Colonial Americans enjoyed, their tastes, cooking and eating habits, even their colorful language.Author Amelia Simmons worked as a domestic in Colonial America and gathered her cookery expertise from firsthand experience. Her book points out the best ways of judging the quality of meats, poultry, fish, vegetables, etc., and presents the best methods of preparing and cooking them. In choosing fish, poultry, and other meats, the author wisely advises, their smell denotes their goodness. Her sound suggestions for choosing the freshest and most tender onions, potatoes, parsnips, carrots, asparagus, lettuce, cabbage, beans, and other vegetables are as timely today as they were nearly 200 years ago.Here are the first uniquely American recipes using corn meal -- Indian pudding, Johnny cake, and Indian slapjacks -- as well as the first recipes for pumpkin pudding, winter squash pudding, and for brewing spruce beer. The words cookie and slaw made their first published appearance in this book. You'll also find the first recommended use of pearlash (the forerunner of baking powder) to lighten dough, as well as recommendations for seasoning stuffing and roasting beef, mutton, veal, and lamb -- even how to dress a turtle.Along with authentic recipes for colonial favorites, a Glossary includes definitions of antiquated cooking terms: pannikin, wallop, frumenty, emptins, and more. And Mary Tolford Wilson's informative Introductory Essay provides the culinary historical background needed to appreciate this important book fully.Anyone who uses and collects cookbooks will want to have The First American Cookbook. Cultural historians, Americana buffs, and gourmets will find this rare edition filled with interesting recipes and rich in early American flavor.
$8.00
Marketplace Books Southern Living a Southern Gentleman's Kitchen: Adventures in Cooking, Eating, and Living in the New South
Author: Matt MooreToday, in addition to being chivalrous, honest, and generous, a Southern gentleman is socially connected, well-traveled, and has an appetite for life. In this part-cookbook and part-guidebook, Matt Moore embraces a fresh perspective on what it means to cook, eat, and live as a true Southern Gentleman in the 21st century. Gorgeous full-color photography graces this culinary update on authentic Southern cuisine. Featured recipes include everything from Seafood Gumbo and Gameday Venison Chili to desserts like Grilled Georgia Peach Crisp and favorite cocktails like The Brown Derby and NOLA Sazerac.About the AuthorThe son of a cattleman and the grandson of a butcher, Matt Moore is, for all intents and purposes, the quintessential Southern gentleman. With the philosophy of "Work hard, play harder," this Nashville, Tennessee-based musician, husband, traveler, and entrepreneur cooks the way he lives--simply, honestly and with great gusto. This self-taught chef, who invites friends Luke Bryan, NFL standout Jon Stinchcomb, Dave Haywood of Lady Antebellum and more to join him at the stove, is the go to resource for reliable recipes created for the man's-man. His food-writing has garnered critical acclaim by publications such as The Wall Street Journal, The Chicago Tribune, and the New York Times--who named Moore's first book, Have Her Over For Dinner: A Gentleman's Guide to Classic, Simple Meals, as one of the year's best cookbooks.
$35.00
![Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques [A Cookbook] by Yonan, Joe](//localpalatemarketplace.com/cdn/shop/files/mastering-the-art-of-plant-based-cooking.jpg?crop=center&height=645&v=1722275651&width=645)
Marketplace Books Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques [A Cookbook]
Author: Joe YonanDiscover the richness of global vegan cuisine with more than 300 mouthwatering recipes for flavorful staples, weeknight meals, and celebratory feasts, from a James Beard Award-winning food writer."Packed with so many vibrant, inventive recipes that you won't know what to try first!"--Jeanine Donofrio, creator of Love & Lemons Plant-based eating has been evolving for centuries, creating a storied base of beloved recipes that are lauded around the globe. Mastering the Art of Plant-Based Cooking is the first book to collect these dishes and wisdom into a single volume, treating vegan food as its own cuisine, worthy of mastery. As an award-winning food editor and writer, Joe Yonan has spent years reporting on and making plant-based foods. With his finger on the pulse of this ever-growing cuisine, he has collected recipes and essays from prominent food writers in the plant-based sphere, creating a book that shows the true abundance of vegan food around the world, offering something for everyone. The book opens with an in-depth pantry section, showing how to create homemade versions of foundational ingredients like milks, butters, stocks, dressings, and spice mixes. The following chapters build on these elements, with recipes for meals throughout the day like: - Smoky Eggplant Harissa Dip- Chile-Glazed Sweet Potato and Tempeh Hash- Citrus and Mango Salad with Fresh Turmeric and Cucumbers- Bibimbap with Spicy Tofu Crumbles- White Pizza with Crispy Cauliflower and Shitakes- Enchiladas Five Ways- Black Tahini Swirled Cheesecake With numerous variations on base recipes, an extensive dessert section, hundreds of vegan meals, and stunning photography, Mastering the Art of Plant-Based Cooking will become a mainstay in your kitchen, delivering new ideas for years to come.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 Cool Beans, which was named one of the best cookbooks of the year by Food Network, NPR, Forbes, Wired, and more. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington 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.
$50.00
Raven's Nest Mulling Spice Holiday Gift Box
Just in time for the Holidays, this beautiful Cider Mix Gift Box contains three 3-oz packets of Raven's Nest Gourmet's award-winning mulling spices. It's a great hostess, teacher, client, co-worker, or housewarming gift, and makes a perfect stocking stuffer. This delicious and aromatic blend of cinnamon, nutmeg, clove, orange, and lemon is perfect for making cider, mulled wine, and spiced tea. It also adds the flavors of fall to your holiday baking. You can use 1-2 packets to make hot apple cider or wassail, and then get creative in the kitchen with the rest. The possibilities are endless!
$9.00
Sakhar Jams Sakhar Strawberry Prosecco Jam
Sakhar Jams Strawberry Prosecco is bold and chunky with a hint of sparkle. These Rock Hill, SC strawberries spread beautifully on toast, but they truly shine when paired with creamy brie or tangy goat cheese.
$15.00
Sakhar Jams Sakhar Blackberry Lemon Jam
As you open a jar of Sakhar Jams's seedless Blackberry Lemon Jam, it's like uncovering a secret garden brimming with sun-ripened blackberries. This jelly is just like your grandma's—soft, luxurious, and spreads effortlessly. It's also perfect for adding a burst of flavor to your cocktails or mocktails and makes a wonderful base for a simple syrup.
$15.00
Marketplace Books North Carolina's Roadside Eateries: A Traveler's Guide to Local Restaurants, Diners, and Barbecue Joints
Author: D. G. MartinWant to eat like the locals? D. G. Martin has spent years traveling the major roadways of North Carolina, on the lookout for community, local history, and, of course, a good home-cooked meal. Here D. G. is your personal tour guide to more than 100 notable local roadway haunts that serve not only as places to eat but also as fixtures of their communities.*Features locally owned and time-tested community favorites*Covers a range of food tastes from BBQ joints and country kitchens to Mexican restaurants and Greek diners*Introduces diners to the restaurant owners and locals who make these places unique*Includes current contact information, hours, directions*Features nearby points of interest to explore after eatingThis handy reference to good food just off North Carolina's interstates should find a spot in every Tar Heel traveler's glove compartment. About the AuthorMartin, D. G.: - D. G. Martin is a newspaper columnist and the current host of UNC-TV's North Carolina Bookwatch.
$18.00
Marketplace Books Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks
Author: Crystal WilkinsonNATIONAL BESTSELLER - A lyrical culinary journey that explores the hidden legacy of Black Appalachians, through powerful storytelling alongside nearly forty comforting recipes, from the former poet laureate of Kentucky."With Praisesong for the Kitchen Ghosts, Crystal Wilkinson cements herself as one of the most dynamic book makers in our generation and a literary giant. Utter genius tastes like this."--Kiese Laymon, author of the Carnegie Medal-winning Heavy People are always surprised that Black people reside in the hills of Appalachia. Those not surprised that we were there, are surprised that we stayed. Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother's presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine. An expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of flavor--delicious favorites including Corn Pudding, Chicken and Dumplings, Granny Christine's Jam Cake, and Praisesong Biscuits, brought to vivid life through stunning photography. Together, Praisesong for the Kitchen Ghosts honors the mothers who came before, the land that provided for generations of her family, and the untold heritage of Black Appalachia. As the keeper of her family's stories and treasured dishes, Wilkinson shares her inheritance in Praisesong for the Kitchen Ghosts. She found their stories in her apron pockets, floating inside the steam of hot mustard greens and tucked into the sweet scent of clove and cinnamon in her kitchen. Part memoir, part cookbook, Praisesong for the Kitchen Ghosts weaves those stories together with recipes, family photos, and a lyrical imagination to present a culinary portrait of a family that has lived and worked the earth of the mountains for over a century. About the AuthorCrystal Wilkinson, Kentucky's Poet Laureate from 2021 to 2023, is the award-winning author of Perfect Black; The Birds of Opulence; Water Street; and Blackberries, Blackberries. She is the recipient of an NAACP Image Award for Outstanding Poetry, an O. Henry Prize, a USA Artists Fellowship, and an Ernest J. Gaines Prize for Literary Excellence. She has received recognition from the Yaddo Foundation, Hedgebrook, The Hermitage Foundation, and others. Her short stories, poems, and essays have appeared in numerous journals and anthologies. She currently teaches at the University of Kentucky in the creative writing MFA program.
$30.00
Osburn Acres Osburn Acres Pecan Apple Butter
$9.00
Ella's Popcorn Zebra Pop
A decadent Oreo cookie with ivory chocolate mix, Ella's Zebra mix is a dessert in its own right to match any cake or ice cream.
$9.99
Everling Coastal Farm Lemon Cucumber White Balsamic Vinegar
Everling Coastal Farm's most popular Balsamic! A well-balanced white balsamic, with the flavors and aromas of fresh lemon zest and crisp refreshing and grassy cucumber. Great flavor combination which adds freshness, sweetness and tang to any dish from steamed or braised greens to grilled tuna, salmon or chicken…. wonderful on a salad of chopped cucumbers, red onion and cherry tomatoes- add chick peas and feta for a real taste treat! It’s also refreshing when added to your water bottle or sparkling water.
$22.00
Everling Coastal Farm Fig Dark Balsamic Vinegar
Fig trees, heavy with fruit are the signature of mid-summer in the Mediterranean. Sunny ripe figs, sweet and fruity that provide a sweetness to the tangy caramel profile of Everling Coastal Farm's dark balsamic vinegar. Delicious when paired with sweet or savory dishes, fruit, meats, cheeses. This balsamic is fantastic on a charcuterie board for dipping and is wonderful when drizzled on roasted Brussell sprouts roasted in their Pecan Oil!
$22.00
Everling Coastal Farm Oil and Balsamic Vinegar Gift Set (3-Pack)
We know you will enjoy your box of Everling Coastal Farm Artisan Oils and Vinegars in your home cooked meals. Everling Coastal Farm makes the oils you have purchased in the cold pressed method which means no chemicals are used in the processing of the nuts and seeds to make a delicious, unrefined and nutritious oil. Their seeds and nuts are all non-GMO and grown in the U.S. insuring that they meet all the appropriate standards for the highest quality available and expelled in small batches in their VA Dept of Agriculture approved Shop in Virginia Boach, VA. Sunflower Oil has a lower smoke point of 400 degrees. You can use it in a. light saute or use as a delectable oil for salad dressings and marinades. We love it infused with fresh herbs and garlic which makes it wonderful as a dipping oil or drizzled on hot popcorn or grilled vegetables. Lemon Cucumber White Balsamic Vinegar: Out most popular Balsamic! A well-balanced white balsamic, with the flavors and aromas of fresh lemon zest and crisp refreshing and grassy cucumber. Great flavor combination which adds freshness, sweetness and tang to any dish from steamed or braised greens to grilled tuna, salmon or chicken…. wonderful on a salad of chopped cucumbers, red onion and cherry tomatoes- add chick peas and feta for a real taste treat! It’s also refreshing when added to your water bottle or sparkling water. Fig Dark Balsamic Vinegar: Fig trees, heavy with fruit are the signature of mid-summer in the Mediterranean. Sunny ripe figs, sweet and fruity that provide a sweetness to the tangy caramel profile of their dark balsamic vinegar. Delicious when paired with sweet or savory dishes, fruit, meats, cheeses. This balsamic is fantastic on a charcuterie board for dipping and is wonderful when drizzled on roasted Brussel sprouts roasted in their Pecan Oil! Made with vinegar imported from Moderna, Italy.
$52.00
Everling Coastal Farm Vidalia Onion White Balsamic Vinegar
Vidalia onion extract added to Everling Coastal Farm's White Balsamic Vinegar provides a flavorful vinegar to be added to your homemade dishes like potato salad, cole slaw, braised greens and wonderful as a marinade for chicken or meats. Try it on pasta salad with grilled vegetables for a tasty treat!
$22.00
Billie's Pecans Simply Duo Box
Satisfy your sweet tooth with Billie's Pecans Simply Duo box, a perfect combination of flavors. Experience the irresistible blend of our renowned Cinnamon Spiced Pecans alongside our luscious Milk Chocolate Pecans. This duo is simply perfect for those seeking a delectable treat.
$51.00
Marketplace Books Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks
Author: Toni Tipton-MartinDiscover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award-winning author of Jubilee. Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries' worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain. Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be--a culmination of generations of practice, skill, intelligence, and taste.About the AuthorToni Tipton-Martin is a culinary journalist, a community activist, the editor-in-chief of Cook's Country magazine, and the author of two James Beard Award-winning cookbooks, The Jemima Code and Jubilee. Her collection of more than three hundred African American cookbooks has been exhibited at the James Beard House, and she has twice been invited to participate in First Lady Michelle Obama's programs to raise a healthier generation of kids. She is a founding member of the Southern Foodways Alliance and Foodways Texas.
$30.00
Marketplace Books The Chocolate Chip Cookie Book: Classic, Creative, and Must-Try Recipes for Every Kitchen
Author: Katie JacobsFrom cookie dough milkshakes to chocolate chip cheesecake to the classic recipe that started it all, The Chocolate Chip Cookie Book offers all the tips, tricks, photos, and recipes you need to bake the cookie of your dreams.Whether you're creating a cozy self-care treat, a celebration for loved ones, or the perfect gift for any occasion, chocolate chip cookies speak to the heart. In The Chocolate Chip Cookie Book, artist and cookie expert Katie Jacobs offers 100 recipes for every gift-giving season and reason, from fancy dinners to lunchbox goodies.The Chocolate Chip Cookie Book offers: 100 recipes, from basic to "Wow, you made this?" Icons that help you identify difficulty levels, tools used, and food sensitivities Delicious vegan, paleo, dairy-free, and gluten-free recipes The secrets and science behind why the same cookie recipe can result in vastly different cookies Gorgeous and helpful photos from the author, who is a contributing photographer for Southern Living, O, Martha Stewart Living, and the Hallmark Channel Full of chocolate chip cookie how-tos, this beautifully detailed book is for experts, experimenters, and amateurs alike. Add to your baking expertise and dessert inspirations as you discover the cookie of your dreams.
$29.99
Marketplace Books The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients
Author: Scott Mowbray, Ann Taylor PittmanTwo James Beard-Award winners show how to unlock the secrets of the global pantry and elevate all your favorite foodsMake the most succulent pot roast ever with oyster sauce. Transform a broiled salmon filet with miso. Give an irresistible kick to chicken wings with gochujang. Turn out the crunchiest French toast with panko breadcrumbs. Use Mexican chorizo to add depth to a quick skillet chili. Enliven a no-churn ice cream pie with freeze-dried berries. Impart a savory kick to shrimp and grits with sambal oelek. Add coconut milk to banana pudding--it's magical. And even your best ribs will take on a sticky new deliciousness with sweet soy sauce. In more than 120 recipes, here's how--with just a dash here or a tablespoon there--you can elevate your cooking using 65 common pantry items from around the world.About the AuthorAnn Taylor Pittman is a long-time food writer, food editor, and recipe developer who has won two James Beard Foundation Awards: one for the feature article "Mississippi Chinese Lady Goes Home to Korea" and one with Scott Mowbray, for writing The New Way to Cook Light cookbook. At Cooking Light magazine for 20 years, she rose to oversee all food content as well as the operation of the Test Kitchen, developing thousands of gold-standard healthy recipes for print, web, and video. Scott Mowbray has been a national magazine editor, columnist, book author and editorial strategist. He's the only person to have been editor of both Eating Well and Cooking Light magazines. He has won highest awards from both the American Society of Magazine Editors and the James Beard Foundation.
$35.00
Bourbon Barrel Foods Bourbon Smoked Curry Powder
This curry powder is a custom blend of spices that have been slow-smoked with bourbon barrel staves adding a wispy hint of smoke and subtle oaky flavor. Use Bourbon Smoked Curry Powder in soups, stews, sauces, meats and vegetables.
$10.00
![Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques [A Cookbook] by Yonan, Joe](http://localpalatemarketplace.com/cdn/shop/files/mastering-the-art-of-plant-based-cooking.jpg?crop=center&height=645&v=1722275651&width=645)
