Southern

Classic Potato Salad

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Classic Potato Salad by Trine Hahnemann Potato salad in summer, made with new potatoes, is a favourite among most people in Scandinavia. I like new potatoes and eat them often during the season. If they are newly dug, I don’t need anything with them other than some salted butter and dill – a...

Apple Crisp

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Apple Crisp by Ruth Reichl Shopping List: 5 heirloom apples 1 lemon 3/4 stick butter Staples: flour brown sugar salt Peel a few different kinds of apples, enjoying the way they shrug reluctantly out of their skins. Core, slice and layer the apples into a buttered pie plate or baking dish and toss...

Agee's Pecan Pie

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Agee's Pecan Pie Christopher Hirsheimer and Melissa Hamilton Afra Lineberry, Agee to her family, opened The Jerre Anne Bake Shoppe in St. Joe, Missouri, in 1930. It was the last stop on the trolley line. Conductors would leave their cars running while they ran into Agee’s for a cup of coffee...

Morning Glory Muffins

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Morning Glory Muffins Excerpted from Leslie Mackie's Macrina Bakery & Café Cookbook: Favorite Breads, Pastries, Sweets & Savories (Sasquatch Books, October 2006). Text copyright 2003 by Leslie Mackie. "Most-Requested Recipes" chapter. Copyright 2006 by Leslie Mackie. All...

Golden Country Corn Fritters

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Golden Country Corn Fritters Easy fried cornbread, great with chili or other soups Ingredients 1-1/3 C sifted flour 1-1/2 tsp. baking powder 1 tsp. salt 1 (17 oz.) can cream style corn 1 egg, slightly beaten 1 C. Mazola Corn Oil Directions Sift together flour, baking powder and salt. Mix corn and...

Colonial Charleston Chutney

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Colonial Charleston Chutney Excerpted from Putting Up: A Year-Round Guide to Canning in the Southern Tradition. Copyright 2008 by Stephen Palmer Dowdney. Used by permission of Gibbs Smith, Publisher. The sea captains from far eastern ports brought recipes to the early Charleston colonists. Although...

Beaten Biscuits

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Beaten Biscuits These traditional Southern biscuits date back to the days before baking powder and baking soda were available. Pearlash, which was used as the main leavener at the time, gave biscuits a bitter taste. Cooks found that by pounding and folding unleavened biscuit dough enough times,...

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