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10/02/2012
Elvis Presley's Pound Cake
One of Elvis's favorite sweets was the pound cake made by his childhood friend Janelle McComb. Every year at Christmas, she'd bake two loaves and bring them to Graceland.
Issue #150
03/01/2012
Red Velvet Cake
Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.
Issue #145
08/29/2007
Corned Ham
This deliciously moist ham is cured in salt (a process known as corning).
Issue #98
10/28/2007
Baked Country Ham
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
Issue #80
10/28/2007
Breakfast Biscuits
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
Issue #80
08/30/2007
Sue Raye’s Breakfast Casserole
This casserole makes a lovely addition to a brunch menu.
Issue #78
12/16/2009
Savannah-Style Artichoke Dip
Parmesan cheese and plenty of garlic give this artichoke dip a rich, cheesy tanginess. Continue...
Issue #71
05/06/2002
Georgene's Fluffy Rolls
These light and buttery rolls are named after Georgene Hall, a cook near Memphis, who perfected them in the early 50's.
Issue #11
12/29/2011
Hot Crab Dip with Pita Chips
The best party foods are ones that combine comfort with luxury. Crab is an extravagant ingredient, but when used in a warm, savory dip, a little goes a long way.
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