A recipe for Southern fried chicken livers.

Muffaletta Bread

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 […]

Benne Brittle

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.

Lowcountry New Year

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.

Blackberry Cordial

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 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 […]

A traditional pumpkin pie recipe based on one from the 1890s made with pure maple syrup, cinnamon, ginger and nutmeg.