My godmother, Patti Wells, whom I call Aunt Patti, is what Southerners like to call a “hostess with the mostest.” Growing up, I had lots of dinners at the Wells’ house. Though she’s known for her signature Patti Slabs of desserts, I can’t help but think of her every time I make rice consommé. She usually serves it alongside roasted pork tenderloin and basil green beans—a meal that I crave often when I need comfort food. As much as I love th
