This recipe was given to me by my dear friend during a visit to his South Carolina home. I have since baked this version of tomato pie several times and was quite taken back by how delicious it is. Hopefully, you’ll enjoy it as well.
This recipe was adapted from one credited to James Beard, chef and culinary icon in the world of American cuisine. This version utilizes biscuit dough to absorb the juices, and is baked in a casserole dish for a more rustic, homey, cobbler-like feel.
Goulash, a simple, one-pot supper much like the one that showed up on our table—hearty, familiar, and made from what was on hand.
Somewhere between Old World stew and Italian-style baked pasta, American goulash found its permanent home on the American supper table. This casserole-style version, crowned with melted cheese and baked until bubbling around the edges, is the kind of meal that fed countless families after long workdays and school nights.
French fries have a way of disappointing when they don’t hold their crunch. You’ve had them—perfect when they hit the table, but soft and lifeless just minutes later. This method solves that problem.
This creamy, tangy dipping sauce is the perfect accompaniment for your French fries. It’s also great on hamburgers, hot dogs, chicken fingers, and just about anything that could use a little extra flavor—you may never go back to plain ketchup again.
Trying to cut back on fried foods but still want a good plate of fries. This oven-baked version delivers crisp, well-seasoned fries with a light interior—no deep fryer required.
Long before bacon and eggs settled into their place on the American breakfast table, the combination had already found a home in European kitchens. Quiche Lorraine, with its rich custard of eggs, cream, and bacon, is one of the best-known examples. It’s a reminder that what we think of as “our” breakfast has deeper roots—and that good ideas in the kitchen tend to travel well.
At some point, breakfast had to get out the door. What began as a sit-down meal made its way into paper wrappers and drive-thru windows. The bacon and egg sandwich is the natural evolution of the plate—same ingredients, same flavors, just built for a faster pace.
There was a time when bacon and eggs were not breakfast—they were simply food. But somewhere along the way, they became the American morning meal. This is the version most of us grew up with. Nothing fancy, nothing dressed up—just a hot skillet, a few good ingredients, and a way of starting the day that feels like it has always been there.
These homemade fried pies were a special treat my momma made for me as a child.
These doughnuts are coated with a sugary glaze and taste just like cake doughnuts from your favorite bakery.
Pawpaw preserves are extremely versatile and makes an excellent topping for ice cream and yogurt.