Homesick Texan (2)
Bread and Honey (1)
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean's Upperline restaurant and an avid home baker.
Our take on the iconic marshmallow-topped holiday concoction.
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.
This corn bread is best eaten with Southern peas and slices of fresh tomato and sweet onion.
This cake is decadently sweet with loads of butter—no wonder they call it famous!
This deliciously moist ham is cured in salt (a process known as corning).
This is an easy and tasty recipe for pulled pork.
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.
These baked beans are given a little something extra to liven the flavor — sweet pickle juice.
Simple and delicious, this recipe and brings out the sweet flavor of the apples.
A great recipe using leftover ham and biscuits from the holidays.
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
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).
This dessert is made with sweet sorghum syrup, which gives the cake a lighter texture than molasses does.
We recommend using the best quality cheese available for these savory little homemade crackers.
This casserole makes a lovely addition to a brunch menu.