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Issue #9[all previous issues]
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According to cookbook author Marion Cunningham, baking-powder biscuits are more American than any other food.
This is Malta's answer to the classic Italian timpano.
This regal roast consists of two center-cut pork rib sections tied together in the shape of a crown.
For a traditional Southern pie crust, use a combination of shortening and butter.
This Southern specialty is best made with small oysters and plain saltines.
Make this cake the way Mama Lou didówith fresh coconut shaved into nice big flakes.
Use a roasting bag to lock in the flavor and moistness of the fresh turkey.
Use a sharp cheddar for this classic American side dish.
Lots of butter and warm cream make these mashed potatoes irresistible.
Toasted bread adds texture and body to this dish, while a touch of sugar imparts a Southern flavor.
Whether you call them yams or sweet potatoes, these turn out buttery, sweet, and brown.
English chef Michael Caines inspired this dish, flavored with an infusion of lemongrass, ginger, and orange peel.
Comforting and subtly flavored, this is a Southern classic.
A Majorcan specialty, this pomegranate sauce is particularly suited to quail.
The trick to making an old-fashioned custard pie is to cook it very slowly and evenly.