When it comes to comfort food, it?s hard to beat macaroni and cheese, a longtime staple of Southern kitchens with recipes as varied as the cooks who make them. But even in this crowded field, Carrie Morey?s version stands out. Cooked in a cast iron skillet with vermicelli instead of macaroni, Caroline?s Macaroni Pie combines the lightness of a soufflé with the ease of a casserole?which is just the way Morey, founder of Callie?s Charleston Biscuits, likes it. ?It?s the first thing I mastered cooking at age nine, and it?s the only macaroni and cheese I?ve ever known,? she says.
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Caroline?s Macaroni Pie is just one of many time-tested dishes in Morey?s new cookbook, Callie?s Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen (Atria Books). Weaving easy-to-make recipes, culled from her own notes and her grandmother Caroline?s recipe cards, with personal stories, Morey pays tribute both to her culinary forebears and to the universal appeal of good food. ?Putting together this book was like taking a walk down memory lane,? she says. ?It?s all the food that made me fall in loving with cooking.?
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