To complement our exclusive podcast interview with the staff of the Blair House for its 200th anniversary, Chef James Sinopoli has generously shared his recipes for Shrimp and Grits and a delectable Sourdough Focaccia. He prepared both dishes while we chatted, and I had the pleasure of sampling them too!
A special thanks to subscribers who pay for the publication. If a few more people choose to become paid subscribers, The American Table could create more podcasts, make more Award-winning films, interview more amazing and famous people, and give you more great recipes. It's only $5 a month; if you can afford it, please support this work.
 | A guest post by
|