You don’t have to live in the South to practice the tradition of Southern hospitality.  It’s true that much of the South has grown and changed, but a warm welcome is a Southern tradition that remains.  True Southern hostesses are always prepared with sweet tea and a “little something to eat” to offer their guests.  This week’s menu highlights some old Southern favorites with updated twists.  The meal begins with Fried Chicken Breasts with Honey-Pecan Sauce.

The words fresh and light perfectly describe the kind of innovative, delicious food that so many of us want to cook and eat today.  We like peak-of-the season ingredients prepared in simple ways that best enhance their flavors. Not so long ago, if friends said they were cooking and eating fresh and light food, we would automatically assume they were on a diet.  I suspect that the majority of people do so for one simple reason – low-fat, high-quality foods, imaginatively prepared, taste great!

 Today is going to be a good day and tonight even better. Franco and I are leaving Friuli and driving to Verona. The drive will be leisurely, thru beautiful Italian countryside. Tonight Franco is cooking for friends and I am invited because I was told that I am choosing, and also paying for, the wine. He is preparing a white fish course and lasagna with spicy meat sauce. Bardolino will go well with the fish, and Valpolicella will match well with the pasta. I chose these two wines for various reasons. They are light in body and alcohol, and we are going to be switching off between a white and a red wine. Secondly, I chose two well-known styles of wine that are popular in both Italy and the United States. It is accurate to say that most US retailers carry Bardolino and Valpolicella. Each wine enjoys the DOC status.