My Favorite Eggnog Recipe
A beverage classically served during the Christmas holidays.
A beverage classically served during the Christmas holidays.
Deviled eggs are perfect for potlucks, tailgates, and summer suppers.
Some of my fondest childhood memories are centered around helping my mom in the kitchen. She was a terrific cook whose dishes, although simple country fare, were always flavorful and extremely well prepared. Among some of my favorite foods were those she made for holidays and other special occasions such as birthdays and church potluck […]
I was out with some friends at a popular fast casual chain restaurant that had just opened in Dallas when I first saw them on the appetizer menu–fried pickles. "FRIED PICKLES! Who the hell ever heard of fried pickles?" "You gotta try them," one member of the group said. "They’re great!" So being a curious […]
These fried Dill Pickles were made famous by the former Hollywood Cafe in Hollywood, Mississippi.
These fried pickles were an appetizer prepared for the 1962 Newspaper Food Editors Conference in New York City.
Pecan pie came to be closely associated with the culture of the Southern United States in the 1940s and 1950s.
The major difference in a chess pie from other custard pies is most chess pie recipes call for a small amount of cornmeal or flour.
This buttermilk pie has the wonderful tangy flavor from buttermilk, lemon juice, and zest.
This rich and delicious chocolate chess pie is a true Southern classic.
The filling on this pie is pure lemon, and sooo creamy and delicious!
This recipe first appeared in the Fort Worth Women’s Club 1928 cookbook, and perhaps the earliest printed reference to chess pie.
Sweet tea pie was created by Mississippi chef Martha Hall Foose as her entry in the 1987 Crisco State Fair Pie Baking Contest.
This award winning rendition of an American South favorite comes from The Swamp Fox Restaurant & Bar in the Francis Marion Hotel, Charleston, South Carolina.
These creamy Southern style smoked Gouda grits taste like Sunday brunch.
This recipe is one of the Chef Emeril Lagasse’s signature breakfast dishes.
My wife, Maria, just loooves grits. Normally this wouldn’t be such a revolution, but she’s a born and bred Italian New Yorker. And, New Yorker’s do not eat grits. They eat farina, that creamy, smooth, rather bland breakfast portage known by many of us as cream of wheat. My wife Maria was certainly no exception. […]
Okay I admit it, the “best part of waking up” is not Folgers in my cup. It is not that I don’t like coffee, nor do I have anything against Folgers. Quite the contrary. Not only do I love coffee, but I am an official Starbuck’s Gold Card carrying coffee snob. And I rarely, if […]
A few months ago, while visiting with some ladies at a local retirement community, the discussion turned to homemade jellies and the fruits from which they’re made. One of the women, born and raised in Louisiana, mentioned that her all-time favorite jelly was mayhaw, a fruit that until then I had never heard of. By […]
Mayhaw jelly is a rare delicacy made from the tart red berries that grow in river shallows, creek beds, swamps, and byous of the American south from Georgia to Texas.
This recipe is an adaptation of a sandwich spread made at Emma Lou’s Cafe in Louisvill’s Highlands neighborhood. It can also be used on celery sticks, crackers, and numerous other ways. Whatcha Need: 1 1/2 seedless cucumbers 1/2 small white onion (vadalia or other sweet variety) 1 1/2 teaspoons Kosher salt 1/2 teaspoon white pepper […]
Pimiento cheese has been served annually for over 40 years at the Masters Gold Tournament in Augusta, Georgia.
Homemade Pimiento Cheese is a classic Southern recipe that’s rich, creamy, and so easy to make.
This wonderful casserole pairs cheddar cheese and apples.
I’ve always been a lover of cheese. Any kind of cheese–hard cheese, soft cheese, and numerous in-between varieties. While I certainly have my favorites, I can’t remember a cheese I’ve ever tasted that I wouldn’t eat. And I’ve tasted a lot of cheese. But last evening, my wife, who was reading a new cookbook, asked […]
This is the original 1927 recipe for “Some More” as it appeared in the Girl Scouts manual.
As a youth of about eleven or twelve, I was somewhat coerced by my best friend Billy to join the Boy Scouts. Although this experience was extremely short lived by both of us, we did manage to stay in the troop long enough to go on our first (and Billy’s last) camping trip. As I […]
While this recipe uses boxed cake mix and boxed pudding mixes, we had to include it because it’s so doggone delicious.
If you like barbecued spareribs, you’re going to absolutely love these.
This thick, sticky sweet sauce with it’s cherry and spicy overtones is perfect for grilled chicken, brisket, or pulled pork.
Although Dublin Dr Pepper is no longer available, the use of regular Dr Pepper will provide outstanding results in the preparation of this delicious dish.
Some months ago while passing through Waco, Texas on a business related road trip, I couldn’t help but think about some of the historic events surrounding this small city named after Native Americans who once lived in the area. One of the most significant of these events is that Waco is the birth place of […]
As I’ve mentioned before, ours was a family of modest means. But my father worked hard to see that we were able to afford some of life’s nicer things. An occasional dinner at the “Log House” after Sunday’s church service was one of the more pleasurable of them. And one of my life experiences I […]
This is a great recipe if you like fried chicken, and who doesn’t.
It’s the buttermilk batter that gives this chicken its crunchy texture.
Texas caviar, also called cowboy caviar, is a bean salad consisting of black-eyed peas lightly pickled in a vinaigrette dressing, often eaten as a dip with tortilla chips.
Hoppin’ John is a classic Southern dishes with as many versions, stories, and flavors as there are cooks.
Black-Eyed Pea Cakes are the perfect way to enjoy these Southern legumes.
For longer than I care to admit, I’ve started each year enjoying a typical Southern style New Year’s Day meal—baked ham, collard greens, cornbread, boiled new potatoes, and of course, black-eyed peas. In fact, to the best of my recollection, it’s about the only day of the year that I eat these black spotted legumes. […]
The dish everyone’s expecting on the holidays, so easy to make.
Although raised in modest, humble surroundings, my childhood was filled with happiness and more than my share of blessings. While we didn’t always have the luxuries of life, my father worked two and sometimes three jobs to make sure we had all the necessities. And my stay-at-home mom seemed to have an uncanny knack for […]
This is my youngest son’s favorite ice cream.
This ice cream recipe was my momma’s favorite and the one she most often made.
One of my all-time favorite desserts is ice cream. I mean, I could literally enjoy a bowl of ice cream every night of the week, year ’round. And when it comes to this light, creamy, frozen lusciousness, I’m really not very picky about the flavor–vanilla, chocolate, strawberry, banana nut, peach–almost any flavor will do. Some […]
My younger sister, while an accomplished pianist and singer, was not especially blessed in the art of cookery. In fact, I’ll never forget her first attempt at baking. One day while our mom was at work, Sis thought she’d surprise everyone that evening with a freshly baked cake. The recipe Sis chose was from a […]
The South’s favorite cake takes a breakfast turn as Hummingbird Pancakes.
This is Mrs. Wiggins’ original recipe as taken from *Southern Living* Magazine, February 1978.
You’ll find them in offices, boardrooms, classrooms, breakrooms, and newsrooms throughout the nation. They’ve become popular at baby showers, birthday parties, and other social events– even weddings. They’ve been featured in movies, television sitcoms, cartoons, video games, children’s books, and music albums. And, it’s purported that they’re a staple in just about every police station, […]
This is the original doughnut recipe used by the Salvation Army’s corp of volunteer women referred to as the Lassies.
These doughnuts are coated with a sugary glaze and taste just like cake doughnuts from your favorite bakery.