Recipes from the Alumni Cafe

Posted on July 21, 2015

For every recipe, there’s a story: That was the premise of the ”Alumni Cafe” section in our first food issue a year ago. So many readers said they enjoyed those, we placed orders for more. Here you’ll find seven Carolina-connected authoritative cooks, each sharing a dish for which they would most want to be remembered. This year’s stories range from cheese blintzes to chili, from persimmons to sweet potato-ginger scones, with special helpings of beef short ribs, collards and cornbread, and an enduring Southern dessert: pecan pie.

Sounds like it’s time to eat.

How to Top a Biscuit by April McGreger ’02 (MS)

Southern Succulence by James Villas ’60

Understanding ‘Irregardless’ by Arthur Gordon ’72

Made for Each Other by Malinda Maynor Lowery ’02 (MA, ’05 PhD)

Home in a Bowl of Chili by Ashleigh Scherman

Foraging for Persimmons by Ray Linville ’67

Pecan’s Legacy by Amy Tornquist ’88