Deep Run Roots
Vivian Howard is a chef, restauranteur, author, and native North Carolinian. Deep Run Roots, her first cookbook, is an homage to the Eastern North Carolina home cooking she grew up eating. For us, it mirrors my southern husband's experiences and helps me make more of the food that he grew up eating himself.
Deviled Eggs
This recipe is pretty basic, but you can dress it up any way you'd like. Like the ones I made from the Poole's cookbook (https://cookwithheather.com/Pooles-Classic-Deviled-Eggs/), you can do that by adding different things to the top, or you can chop them up fairly well and mix them into the filling. (You probably won't want to use a decorating tip if you do that, because your mix-ins might clog it up.) I personally like to add chopped up sweet pickles, but next time I will probably add some of the green tomato relish I made with the last of the green tomatoes from the garden, since I now have a ton of that to use up, and it's pretty similar (and pre-chopped!)All Videos
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