Oysters beds dot the coast of much of the South. Oysters are a big business and an even greater delicacy. Some people slurp them down raw, others cook them to perfection. You’ll need an oyster knife and an old kitchen towel or glove ready for prying open the shells. Dressed-Up Oysters 6 ounces bacon, chopped…
Milanesa is a style of breading and cooking meat that is sometimes called the unofficial dish of Argentina. Often made with steak, Milanesa can also be made with chicken by pounding breast meat, frying it in a skillet, and topping it with a spicy tomato or chimichurri sauce. This recipe is great for beginner fryers.…
At the rate okra grows, it’s best to have a plan for all the extra pods, like pickling. You’ll be glad you did months later when you have a tangy and slightly spicy addition to a bloody Mary or pimiento cheese sandwich. Pickled Okra 2½ lbs small fresh okra 7 small fresh green or red…
The best of breakfast comes together here in a big cast-iron skillet. It’s lovely enough to take straight from the oven to the table, even for company. Starting out the day this way sets a pretty high standard for lunch and supper. Preheating the skillet helps the biscuit crumbs stay crisp. Breakfast in a Skillet…
Many Southerners remember this cake from childhood, but it’s rarely found on tables today. There is no cheese in the recipe and it’s not even distantly related to a cheesecake. This heirloom is simply white cake iced with lemon curd. Published lemon cheese recipes are scarce in all formats. Even an online search turns up…
This recipe gives you triple insurance against the dreaded dry bird: You brine the turkey, rub butter under and over its skin, and lay bacon on top. Choose a fresh turkey—and read the label to make sure it hasn’t been injected with a saline or flavor solution—to ensure a juicy and perfectly seasoned holiday centerpiece.…
When corn is at its peak, there are few things better. With just a simple dressing, a colorful and bright side dish is created. This salad can be made ahead, so it’s ideal for warm-weather parties and picnics. The light hue of white balsamic vinegar keeps the colors vibrant. Balsamic Corn Salad 1 Tbsp. extra…
No Southern candy has played a bigger role in my life than divinity. My grandmother Tom made it often, without a recipe in sight. She always added pecans, but I prefer it without nuts. I like to eat divinity without having to chew. I know now that divinity is not for the candy-making novice. You…
Pineapple and freshly grated carrot sing of spring sweetness. Nothing is sacrificed in this lightened-up cream cheese frosting; it’s just as decadent as you always remembered. Layered Carrot Cake <strong>Batter</strong> 3 cups all-purpose flour 1 cup plus 2 Tbsp. granulated sugar 3 tsp baking soda 1½ tsp ground cinnamon 1½ tsp table salt 1½ (8-oz.)…
Scuppernongs are a green-gold variety of the sweet and fragrant muscadine grapes that grow in parts of the South. The house I called home until I was an adult had a glorious Scuppernong arbor in the backyard. Picking the thick-skinned, seed-laced grapes became a family affair each September. With a bowl in hand and my…