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03/20/2013
Crostini with Black-Eyed Peas, Radicchio, and Raisins
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Issue #119
01/04/2012
Country Captain
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
Issue #119
03/22/2010
Hummingbird Cake
This hummingbird cake honors the legacy of the Southern cook Edna Lewis. The luscious, fruit-and-nut-studded layer cake is served in Atlanta's Watershed restaurant. Continue...
Issue #119
10/09/2008
Acadian Syrup Cake
This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean's Upperline restaurant and an avid home baker.
Issue #115
10/09/2008
Sweet Potato Casserole
Our take on the iconic marshmallow-topped holiday concoction.
Issue #115
04/21/2008
Pecan Pie
When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal.
Issue #111
04/17/2008
Randy Evans's Corn Bread
This corn bread is best eaten with Southern peas and slices of fresh tomato and sweet onion.
Issue #111
08/23/2007
Rose's Famous Caramel Cake
This cake is decadently sweet with loads of butter—no wonder they call it famous!
Issue #105
08/29/2007
Corned Ham
This deliciously moist ham is cured in salt (a process known as corning).
Issue #98
01/25/2008
Pulled Pork Barbecue
This is an easy and tasty recipe for pulled pork.
Issue #94
01/25/2008
Sweet Potato Cobbler
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
Issue #94
01/25/2008
Sandy's Baked Beans
These baked beans are given a little something extra to liven the flavor — sweet pickle juice.
Issue #94
01/28/2010
Red Velvet Cake
According to legend, red velvet cake was invented in the 1950s at Oscar's in New York's Waldorf-Astoria. Continue...
Issue #91
11/19/2007
Apple Pie
Simple and delicious, this recipe and brings out the sweet flavor of the apples.
Issue #88
12/10/2007
Macaroni and Cheese with Country Ham
A great recipe using leftover ham and biscuits from the holidays.
Issue #80
10/29/2007
Baked Country Ham
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
Issue #80
10/29/2007
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
10/24/2007
Gingerbread Cake
This dessert is made with sweet sorghum syrup, which gives the cake a lighter texture than molasses does.
Issue #80
02/13/2007
Cheese Crackers
We recommend using the best quality cheese available for these savory little homemade crackers.
Issue #80
08/30/2007
Sue Raye’s Breakfast Casserole
This casserole makes a lovely addition to a brunch menu.
Issue #78
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