Sydney Meers knows Southern fried chicken. Thanks to him and his grandmother Winnie Lee Johnson’s recipe, so can you. Lorraine Eaton divulges.
Bathed in buttermilk and spiced ever so slightly with good old hot sauce, this bird is memorably moist within, superlatively crisp without.
Scandalously simple. Ethereally airy. Magical. That’s but a sampling of what folks are saying about these two-ingredient, Southern-style cream biscuits.
From cooking icon Edna Lewis comes an airy spoon bread which whispers, in that inimitable Southern way, to be included on tables everywhere.
This Southern creation is a simple affair. Just eggs, butter, sugar, and, of course, lemon, it’s a pleasantly homey dessert, perfect for any afternoon or occasion.
Mashed sweet potato gets slathered all over a marshmallow, coated in crushed corn flakes, and deep-fried until crisp. Talk about something to be thankful for….
These corn bread batons bake up crisp on the outside, with a fine crumb on the inside, and ready to sop up as much butter or gravy as you wish.
A retro classic with a velvety coconut custard buried beneath billows of sweet, luscious, airy meringue and cushioned by a tender, flaky, buttery lard crust. You’re welcome.
This recipe for dandelion greens sauteed in duck fat is a definite Weeknight Winner™ around LC. Use any sturdy greens if you’re not a dandelion dandy.
This stunning Southern belle and its dozen tiers—yup, 12—is astonishingly easy peasy to make thanks to a savvy cake-baking tactic.
Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.
This Southern staple amps up stone-ground grits with ample white Cheddar. We think we’ve found home in these cheese grits.
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