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A classic American layer cake made with chocolate cake layers and a coconut-pecan filling. The cake is named after the chocolate used, not its origin.
A classic New Orleans bread pudding made with French or Italian bread, raisins, and a rich custard, topped with Southern Whiskey Sauce.
A classic corn bread that pairs perfectly with chili and meat dishes. Leftovers are excellent with breakfast eggs.
About 16 servings We prefer the flat muscle of the brisket for corned beef. If making Pastrami, the marbled point muscle is a decadent favorite. If you…
About ⅔ cup The traditional name for this mixture does not do it justice for most readers. Make no mistake: This is the butter you’re looking for. As the…
A refreshing cold soup made with cucumbers, yogurt, and walnuts, seasoned with dill and garlic. Perfect for a light summer meal.
Classic corn dogs made with a cornmeal batter and deep-fried until golden. Served with ketchup and mustard.
10 to 16 servings Wrapping a roast in foil: the everyman’s Wellington. If your company is informal, do not cut the foil until you are at the table and…
4 to 5 servings This is a chunky hash, just the way we like it. To make Red Flannel Hash, replace half the potatoes with 8 ounces beets, cooked, peeled…
A homemade Cajun blackening spice blend made with paprika, thyme, oregano, cayenne, and black pepper. Use as a rub for chicken, fish, steak, or vegetables…
About 3 ½ cups This buttercream variation is exceptionally silky smooth and rich. It is very important that the pastry cream and butter be roughly the…
About 2 cups Southern barbecue chefs rub spice mixtures like this one onto pork or beef before starting the long, slow cooking that will transform it into…
A classic Sichuan noodle dish with spicy, numbing sauce and ground pork, topped with peanuts and green onions.
1 large khachapuri or 4 servings This boat-shaped bread is a version of the many different types of khachapuri found across Georgia. Common to all of them…
4 servings To form patties, please read About Ground Meat Patties. GRILLED OR BROILED Prepare a hot grill fire, or place a broiler pan on an oven rack set…
Crispy chicken skins are made by baking chicken skin pressed flat until golden and crunchy. They can be served on top of braised chicken dishes or as a…
A savory bread pudding layered with crabmeat and Swiss cheese, baked in a custard until set. Perfect for brunch or a light dinner.
4 to 6 servings We believe that dumplings reached their peak in a small Kentucky town when we were served chicken with dumplings—the latter light as…
A classic baked macaroni and cheese with a creamy cheddar sauce and crispy panko topping. Perfect as a comforting main or side dish.
Smoked ribs cooked using the 3-2-1 method: 3 hours smoke, 2 hours wrapped, 1 hour glazed. Tender and flavorful with a sweet and tangy sauce.
A one-pan dish featuring roasted potatoes and fennel topped with shrimp, feta, olives, and parsley. Finished with lemon wedges for brightness.
One 9-inch cake; 12 to 16 servings One of our all-time favorite cakes. It is thick, golden, and rich with olive oil. It reminds us a bit of pound cake…
6 to 8 servings This is best served warm on the day it’s made. Position a rack in the lower third of the oven. Preheat the oven to 400°F. Have ready an…
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