While this dish is great for summer when farmers markets boast peak-season produce, it works year-round because you can just as easily make it with frozen cod and grocery-store cherry tomatoes, baked to draw out their fruity flavor.
Food is central to Adams’s life, family and culture, and, for her, it is a conduit for showing love and gratitude and embracing life’s little sparks of joy., which began in 2012. There she focused on baking family recipes, especially from her grandmother Maggie Small, whom the family called “Big Mama.” She was contacted by literary agents just a year and a half after starting the blog.
“Not all Southern cooking is monolithic,” she said, noting that ingredients and methods shift from family to family and region to region.said, she works hard to get every recipe right, and to keep centered on family. Although her parents live in Dallas as well, other family is scattered around the country. When they get together, Adams enlists their help.
For her macaroni and cheese, for example, she tested the recipe 15 times. When the family gathered for Christmas, she made her final two versions and conducted a blind taste test to pick the recipe that landed in her cookbook.Each recipe in the cookbook has a purpose, Adams said. Sometimes that purpose can be that it is easy and thrifty but feels gloriously indulgent, like this cod dish, which uses accessible and affordable ingredients.
“Finding a fish that’s really universal and giving it a flair was important to me,” she said. “It feels so special when it comes out of the oven. It feels like you really put in the work, but it is low-key. It’s not a lot of ingredients, and it is items most people will have in their pantry.”
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