In the eastern part of North Carolina, barbecue sauce is a spicy blend of apple cider vinegar and red pepper flakes.
Yield: 2 1/4 cups
2 cup apple cider vinegar
2 teaspoons granulatedsugar
1 tablespoon plus 2 teaspoons red pepper flakes
1 1/2 teaspoons tabasco sauce
1 tablespoon freshly ground black pepper
2 teaspoons Kosher salt
In a 1-quart mixing bowl, whisk together [...]

Recipe for hummingbird cake, a Southern white layer cake made with mashed bananas, crushed pineapple, pecans and spices. The story goes it’s so good you’ll hum while you eat it.

A recipe for North Carolina-style pulled pork barbecue with a Lexington, NC style dry tub and basting sauce.

A recipe for Southern fried chicken livers.

1 cup warm water (110 degrees)
1 Tbsp. sugar
1 package active dry yeast (about 1 Tbsp.)
3 cups bread flour
1 1/2 tsp salt
2 Tbsp vegetable shortening
Sesame seeds
In a 2-cup glass measuring cup, combine water and sugar.  Stir in
yeast.  Let stand until foamy, 5 to 10 minutes.
In a food processor
fitted with the steel blade, combine 3 cups flour, [...]

A recipe for benne brittle, a nineteenth century sesame seed candy made in Charleston and the South Carolina Low Country.

History, folklore and cooking techniques for collard greens, a Southern soul food staple. Includes a recipe for traditional Southern collard greens.

An article about the origins of Hoppin’ John, a traditional New Year’s food eaten in the South Carolina Low Country and thought to date back to slavery days.

A traditional cornbread recipe used by my family for almost 75 years.

Cordials were very popular in the late nineteenth century; they are easy to make and are a refreshing and elegant way to end a dinner party.