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Among the recipes in the feature was one for pickled shrimp, a favorite in eastern North Carolina where I come from. Thirty years later, F&W asked me to revisit that recipe. Thirty years later, F ...
The Pat Conroy Cookbook, published in 2004, is a collection of favorite recipes accompanied by stories about his life, including many stories of growing up in South Carolina. In 2009, Conroy published South of Broad , which again uses the familiar backdrop of Charleston following the suicide of newspaperman Leo King's brother, and alternates ...
This spicy, buttery shrimp recipe from New York Times food editor Sam Sifton, is on the table in less than 20 minutes. Serve it as a casual appetizer, or pair it with a salad for a lovely light ...
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Conroy began writing Beach Music as a way of coping with his own mother's death in 1984. Ten years later, he submitted 2,100 typed pages to Doubleday editor Nan A. Talese. With Conroy's consent and help, she trimmed it into a much shorter version. The book reached the top position on the New York Times Best Seller list. [1]
In a bowl, dissolve cornstarch in 1 tbsp cold water. Gradually add cornstarch mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes. Add shrimp; cook until pale white, 5 minutes.
The Prince of Tides is a 1991 American romantic drama film directed and co-produced by Barbra Streisand, from a screenplay written by Pat Conroy and Becky Johnston, based on Conroy's 1986 novel. It stars Streisand and Nick Nolte .
Conrack is a 1974 American drama film based on the 1972 autobiographical book The Water Is Wide by Pat Conroy, directed by Martin Ritt and starring Jon Voight in the title role, alongside Paul Winfield, Madge Sinclair, Hume Cronyn and Antonio Fargas.