Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina.
Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.
Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that gets drizzled over the cakes, and in a thick lemon curd frosting.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Encrusting red snapper filets in shoestring potatoes makes for a crispy shell and a moist filet.
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).
Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947.
This simple recipe makes a tasty ham.
These light and buttery rolls are named after Georgene Hall, a cook near Memphis, who perfected them in the early 50's.
This rich, savory Lowcountry “per-loo” is a Charleston favorite.