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Articles by James Villas
Why Does the Tragedy of the Titanic Still Grip Us?
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." This article first appeared in the April 1992 issue of Town & Country. On the clear and frigid night of April 14, 1912, the sound of seven bells marked 11:30 as R.M.S Titanic, the world’s newest, largest and most luxurious ocean liner, cut her way through the cold North Atlantic at 22 ½ knots on her highly publicized maiden voyage from Southampton to New York.
Bacon Buttermilk Scones
These bacon buttermilk scones are a savory pastry popular in New England that are a perfect accompaniment to soup although we’ve been known to make them just for breakfast. Adapted from James Villas | Biscuit Bliss | Harvard Common Press, 2004 Known as Yankee scones, these savory bacon buttermilk scones have been a staple since colonial days, explains author James Villas. They’re made from simple ingredients yet deliver complicated taste and that iconic flaky texture.
Bacon and Peanut Butter Chocolate Truffles
Yield Makes 18 to 20 truffles Time 15 minutes prep, 15 minutes cooking, 30 minutes, plus chill time total Photo: Sloniki/Thinkstock These addictive truffles were inspired by some served at the prestigious Magnolia Grill in Durham, North Carolina, a restaurant known nationwide for its innovative desserts.
Creole Ham, Sausage, and Shrimp Jambalaya
Lucy Schaeffer Servings: six. Since Gonzales, a small Cajun town between New Orleans and Baton Rouge, Louisiana, proclaims itself “The Jambalaya Capital of the World” and sponsors a major festival and cooking competition every June, don’t even suggest to any of the locals that this legendary rice dish is considered by many to be a hallmark of Creole cookery.
Baked Smithfield Ham with Bourbon, Honey, and Pecan Glaze
Hams dry-cured, hickory-smoked, and aged in and around Smithfield, Virginia, have been legendary since the days Thomas Jefferson and Queen Victoria ordered them special, and today there is still no more ceremonial ham for the formal buffet table. Lean, dark-colored, delicate, and richly flavored, a Smithfield is so beautifully processed that it can be sliced paper thin and served raw like prosciutto.
My Perfect Tar Heel Pound Cake
Yields: 10 to 15 servings. Crisco shortening for greasing pan, plus ½ cup, at room temperature 2 tablespoons all-purpose flour, plus 3 cups 1 teaspoon baking powder 1 teaspoon salt 1 cup whole milk, at room temperature 1 teaspoon pure vanilla extract 1 teaspoon pure almond extract 1 teaspoon pure lemon extract 1 cup (2 sticks) butter, at room temperature 3 cups sugar 5 large eggs, at room temperature Preheat the oven to 325°.
Roast Pork Tenderloin Stuffed with Honeyed Apples and Pecans - FineCooking
In a small bowl, combine the apples, pecans, scallions, honey, and salt and pepper, stir till well blended, and set aside. Rub the tenderloins well with the oil and place on a work surface. With a sharp knife, cut a pocket lengthwise in each tenderloin to within about 1/2 inch of the other side, fill the pockets with equal amounts of the apple and pecan mixture, tie the tenderloins with butcher’s twine to close the pockets securely, and season both with salt ad pepper.
Meet Our 2018 Blogger Ambassadors
We’re extremely excited to be able to announce our 2018 Blogger Ambassador Programme! We’re teaming up with seven brilliant bloggers, who’ll be bringing you fascinating insights into the world of villa holidays over the next 12 months. All with their own unique twist! So who are our 2018 Ambassadors? Well, firstly they’re bloggers with a real passion for their craft. Read just a handful of sentences and you’ll see their zest for adding amazing posts for their readers to enjoy.
6 Bacon (and Bacon-ish) Cookbooks That Will Make Your Taste Buds Tingle
Here’s the thing about bacon: It tastes good. Here’s the other thing about bacon: It tastes good with other things. Preparing bacon is pretty simple (Step one: Cook; Step two: Eat) but if you want to truly incorporate this fatty, tasty, salty treat into other foods and then put them in your face, you’re gonna need at least one of these six bacon cookbooks.
Tennessee Shrimp and Grits
It’s nothing less than heresy even to suggest that the folks in Tennessee might know as much about shrimp and grits as those in the Carolina and Georgia Lowcountry, where the specialty originated, but when my obsessed Mississippi cohort Julia Reed put me on to the cheesy, tomatoey creation served at Pearl’s Foggy Mountain Café in the unlikely small town of Sewanee, Tennessee, I knew I’d encountered something altogether different, but special.
The Daily Meal Hall of Fame: Michel Guérard
Along with Paul Bocuse, Roger Vergé, Alain Chapel, and the Troisgros brothers, Michel Guérard is one of the godfathers of French nouvelle cuisine, and the creator of a form of highly original light, healthy cooking known as la cuisine minceur (slimming cuisine). Guérard attracted initial attention and earned his first Michelin star when he operated a wonderful classic restaurant outside Paris in the mid-1960s called Le Pot au Feu.
Perfect Southern Fried Chicken
Why people get so worked up about cooking good fried chicken is a real mystery to Southerners, and quite frankly I’m getting a little tired of all the helpless moaning and groaning.
Cornbreads
TweetSome call this “fried cornbread.” Nathalie Dupree and Cynthia Graubart call this “hoecakes,” as well as lacy corn fritters. You can buy cornmeal mix at the store or make your own by combining 3/4 cup cornmeal, 3 tablespoons flour, 1 tablespoon baking powder and 1/2 teaspoon salt.
Dark Days | Esquire | OCTOBER 1980
FEATURES Why I Live Where I Live October 1980 By TOM ROBBINS THE BEST OF THE WORST OF COLLEGE Has Jodie Foster Lost Her Mind? October 1980 By Jodie Foster THE BEST OF THE WORST OF COLLEGE Triumph of the Swill October 1980 By James Villas THE BEST OF THE WORST OF COLLEGE Why Shouldn't I Be Depressed? October 1980 FEATURES A Man in No Man's Land October 1980 By David Kent THE BEST OF THE WORST OF COLLEGE Lament of the Gypsy Scholars October 1980 By Donald R. Katz
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