We’ll leave these dishes to the professionals: mom and grandma.
Caitlin Bensel; Food Stylist: Torie Cox
Some foods are just better at a restaurant.
Im happiest eating out at a restaurant when I know I could never replicate the same experience at home.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
But when it comes to other dishes, I know better than to even think about ordering them.
Unfortunately, that’s a big no-no for Southerners across the board.
and what they like to share.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Enter the homemadegrilled cheese, which never seems to disappoint.
Ive noticed that many restaurants give a shot to fancify this relatively uncomplicated recipe.
There are also plenty of recipes with even easier batter mixtures, like ourBisquick Blackberry Cobbler.
Credit:Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Montiel
The best place to eat mashed potatoes is in bed.
That’s because it’s almost impossible to serve attractive slices of tomato pie without messing up the recipe.
To preserve the “slice” look, restaurants often sacrifice the ratios of ingredientsand therefore the flavors.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely
The Nilla wafers should dissolve like tiramisu ladyfingers into the pudding, custard-like and smooth.
The trick up our sleeve: a combination of sharp Cheddar and extra-sharp Cheddar.
I’d take it over restaurant pimiento cheese any day.
Credit:Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen
