In this issue
Issue #9
According to cookbook author Marion Cunningham, baking-powder biscuits are more American than any other food.
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 did—with fresh coconut shaved into nice big flakes.
Use a roasting bag to lock in the flavor and moistness of the fresh turkey.
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.
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.
