Robert E. Lee cake (also referred to as Lee Cake, General Lee Cake, R.E. Lee Cake and General Robert E. Lee Cake in early recipes) existed by other names long before Robert E. Lee became the South’s most beloved icon.

This citrus-flavored sponge cake is very labor-intensive, but the results are well worth the effort. This recipe is based on several written between 1977 and 1891.

Nothing seems more perfect to me on a summer day than a tomato sandwich on fresh white bread, slathered with mayonnaise and loaded down with lots of pepper and a little salt and an ear of Silver Queen corn,

Every summer when I was growing up, my grandmother and mother would get a couple hundred ears of sweet corn and spend hours shucking them and cutting the corn off the ears to freeze. We’d have that good summer corn with Sunday dinners all winter long.

This is a simple but delicious version of the Lowcountry classic Shrimp and Grits. The shrimp are sauteed in a butter sauce and served over stone-ground grits.

My grandfather ate rice for breakfast nearly every day. Cooking the rice in milk gives it the texture of a creamy porridge.
Yield: 4 servings

2 cups whole milk
1/2 teaspoon salt
2 tablespoon butter
1 cup rice

In a 2-quart saucepan with a tight fiitting lid, combine milk, butter, salt and rice; stir once with a fork and bring to [...]

There are few things that can brighten up a dreary winter’s day better than pickled blackberries. They are an addictive combination of tart and sweet, and are traditionally served over ice cream or pound cake. This recipe is based on several from the late 1800s and early 1900s.

A classic New Orleans cocktail made with gin, cream and lemon juice.

Recipe for Southern fried catfish, a popular Soul Food recipe from the North Carolina Piedmont

Shrimp Remoulade is one of the classic dishes of New Orleans; boiled shrimp served cold over salad greens with a spicy mayonnaise dressing.

1 cup water
1 cup sugar
Juice of 4 to 6 lemons
1 cup fresh strawberries

In a 1-quart saucepan over medium heat, add sugar to the water and cook, stirring occasionally, until sugar dissolves and mixture thickens slightly.
Using a juicer, extract one cup of juice from the lemons. Place the strawberries in a blender or food [...]