Not a designation by the church but a given name, Deacon Pattnotte ran the small grocery market on Grand Avenue in Yazoo City. He smoked meats and sold them sliced by the pound, but one of the most popular items in the store was his kibbeh. A Lebanese meatball of sorts made with ground beef or lamb and cracked wheat flavored with spices, kibbeh is quite a popular dish in the Delta. When making these in quantity, as Deacon did, the basic rule is for each pound of meat you need 1 teaspoon spice, 1 cup bulgur wheat, and 1 grated onion.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.