Authors Posts by Katie Coleman

Katie Coleman

Katie Coleman
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Katie is the chef/owner of Durham Spirits Co. She is a South Carolina native and has spent the last 15 years cooking all over the world, including France, Italy and most recently, Seattle. She also teaches classes at Southern Season.

Think Fritter: A New Way to Eat Your Veggies

Summer is here, and that means so many great vegetables are at the farmers' market; if you have your own garden, you might start...

What to Do with All Those Strawberries You Picked

I remember as a child barely being able to wait for strawberries to come into season. It meant that the end of school was...

Treat Your Sweetie to this Homemade Valentine’s Dessert

It’s hard to believe, but Valentine’s Day is right around the corner. Whether you are spending it with someone special or celebrating being single,...

Winter’s Bone-In Braised Pork Shoulder

Cold weather is finally here and nothing makes me happier on bleak winter day than meat that has been braised for hours, leaving savory...

A Sweet and Savory Soup Sure to Warm You Up

I love soup. It took me almost 30 years to realize just how much I actually love soup. Maybe it was because I grew...

The Best (and Easiest!) Holiday Party Appetizer

’Tis the season for entertaining! Whether you are going to a party, hosting one or expecting house guests, it can be overwhelming. This pimento...

A Cranberry Cocktail Perfect for Your Holiday Soirée

It’s hard to believe, but the holidays are upon us, and that means two things: gift giving and entertaining. Before you let the stress...

The Thanksgiving Side That’s Sure to Impress Your Guests

Thanksgiving is hands down my favorite holiday. It is a holiday that is completely centered around food ... oh, yeah, and family. I remember...

A Perfectly Peppery Posole Recipe

It is officially soups and stews weather! There is nothing better than a bowl of warm goodness to take the chill out of the...

Bean Town

Sometimes I think that green beans are one of the most underrated vegetables. We tend to see them boiled, steamed and, if you want...