My mother’s sister Mattie claimed this was Grandma’s recipe for pickled watermelon rind, though the claim can’t be fully substantiated. Several years before his passing, my father used this very recipe to make himself a batch and swore they tasted just like grandma’s. Try it out—I’m sure you’ll enjoy the results.
Adapted from Edna Lewis’s recipe in her landmark1976 cookbook The Taste of Country Cooking. Born in Freetown, Virginia, Lewis was the granddaughter of an emancipated slave who helped establish the town. She left home to make her way in New York, first as a skilled seamstress and later as a writer, before finding her true calling in the kitchen. Over the years she become a beloved chef, the author of four influential cookbooks, and one of the most important voices in preserving and celebrating Southern food traditions.
Pawpaw preserves are extremely versatile and makes an excellent topping for ice cream and yogurt.
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.
