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Nutritionists call collards a perfect food, offering nearly everything you need to survive. While they're easy to grow year round in Daufuskie's climate, winter collards are sweeter and more tender. Besides, they were the only thing, other than turnips and rutabagas, in our winter garden. Momma called them "greens fo' da soul." She would cook up a batch for nearly every Sunday dinner--with fried chicken, red rice and tada salad. Church was at noon and dinner followed at 2:00 or 3:00. If Momma didn't go to church, she'd be finishing the meal when we walked in the door. If Momma did go, she'd get up early and cook, then have dinner waiting on the back burner. As we walked into the yard, the simmering collards would greet us with their distinct aroma. We couldn't change out of our Sunday clothes fast enough to sit down to Momma's collards (not to mention the rest of the meal).

Momma's Homegrown Collards

Recipe courtesy of Sallie Ann Robinson

unknown

Mango Champagne Aperitif

Recipe courtesy of Nicole Aloni

My mother made these every year for the holidays. I have made them for a church fellowship dinner, using 100 oranges. They were a big hit! Little kids can hold them in their hands and walk around without spilling. You can prepare this up to three days ahead of time and it travels well. There's an extra bonus: The orange sections can be used for making delicious ambrosia.

Mimi's Sweet Potatoes in Orange Cups

Recipe courtesy of Sarah Sprading

Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream. Praise the pastry angels and pass the bonbons!

This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name it. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is given, which can be applied to any ganache recipe in this chapter.

My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator. As long as you don't eat it all as a midnight snack, it can be available to help you throw together dessert at a moment's notice.

Master Ganache

Recipe courtesy of Sherry Yard

Macaroni with Meatballs and Braciole in Tomato Sauce

Recipe courtesy of Aunt Fannie

unknown

Macaroni Lasagna with Veggies and Dip

Recipe courtesy of Sandi Richard

Mashed Potatoes with Leeks and Sour Cream

Recipe courtesy of Amy Chamberlain

unknown

Mixed Nuts with Rosemary

Recipe courtesy of Georgia Downard

Microwave Eggs Parmesan

Recipe courtesy of Linda Gassenheimer

When my mother got married, she was 17 and my father was 22. She did not know how to cook, except for a few simple dishes that she had learned from her mother. Yet she was willing and fearless. My father liked cheese souffle, so my mother graciously obliged. She had never made a souffle before, but a friend told her that it consisted of a white sauce (bechamel), grated cheese and eggs — a cinch! To the bechamel, that staple of the French home cook, she added her grated Swiss cheese and then cracked and added one egg after another to the mixture, stirred it well, poured it into a gratin dish, and baked it in the oven. Viola! No one had told her that the eggs should be separated, with the yolks added to the base sauce and the whites whipped to a firm consistency and then gently folded into the mixture. Ignorance is bliss, and in this case it was indeed: The souffle rose to a golden height and become a family favorite. This is a great recipe; it can be assembled hours or even a day ahead, and although it is slightly less airy than a standard souffle, it is delicious.

Maman's Cheese Souffle

Recipe courtesy of Jacques Pepin

unknown

Maine Diver Scallops with Butternut Squash, Prosciutto, and Orange Rind Vapor

Recipe courtesy of Grant Achatz

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the Vanilla Vanilla -- the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.

Magnolia's Vanilla Cupcake

Recipe courtesy of Allysa Torey

Manicotti with Marinara Sauce

Recipe courtesy of Ann Volkwein

Mixed Greens with Dried Cranberries and Toasted Pecans

Recipe courtesy of Jeanne Lemlin

unknown

Mixed Green Salad

Recipe courtesy of Catherine Scorsese

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