Named for the owner’s daughter, this recipe mixes Crabmeat with artichokes and Meunière butter. Use crawfish for a truly unique New Orleans experience.
This riff on classic shortcake sandwiches spiced peaches between sweet biscuits and softly whipped cream. You’re welcome.
Spicy and flavorful with a moist, pudding-like texture, this apple cake from Edna Lewis is truly easy—just stir together by hand.
These doughnuts have a wonderful crisp gold-brown crust and tender insides, like a dessert version of hush puppies.
This recipe from the late, great Edna Lewis turns out skillet-fried chicken that’s perfectly seasoned, extra-crispy, and gosh darn beautiful in every way.
This almost flourless pecan torte is rich with pecans, eggs, and sugar. On top is a dollop of bourbon-spiked whipped cream. The torte is great with coffee.
There’s cornbread, and then there’s cornbread enhanced with bacon, corn, and ample good ol’ bacon drippings. Just as god intended.
Okra, a staple of Southern cooking, is given the French treatment at the hands of Jacques Pepin. Lightly sauteed and tossed in butter, it’s a great side.
Layers of vanilla cake take turns with oodles of coconut filling and the whole shebang is slathered with fluffy white icing. Uh, yes please!
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