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.
A fun collection of facts about turkeys to amaze your friends and confuse your dog.
A guide to selecting and cooking salt-cured country ham, sometimes called Smithfield hams or Virginiai hams.
It’s your first time cooking Thanksgiving dinner, and you’re sweating bullets.
The turkey is a whiter shade of pale, the potatoes are overcooked, the gravy has an oil slick floating on top, and your In-laws just pulled in the driveway.
Don’t panic. Take a deep breath-we can fix this. Here’s what to do to fix almost any [...]
A traditional pumpkin pie recipe based on one from the 1890s made with pure maple syrup, cinnamon, ginger and nutmeg.
An old Southern family recipe for lemon pound cake made with real butter. It has a fine crumb and a delicious lemon flavor.
Andouille is a spicy Cajun smoke sausage made from pork buttand seasoned with cayenne pepper and garlic. It is used in gumbos, jambalaya and many other dishes from south Louisiana.
Hints and tips for baking great cheesecakes, including information on why cheesecakes crack and how to keep cheesecakes from cracking.
For the Crust:
2 1/2 cups Graham cracker crumbs
1/2 cup Butter, melted
1/2 cup sugar
For the Filling:
5 (8 ounce) packages cream cheese, at room temperature
1 1/4 cup sugar
3 tablespoons All-purpose flour
2 teaspoons grated lemon zest
1 1/2 teaspoons grated orange zest
1/4 teaspoon vanilla extract
5 large eggs
2 [...]
