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…