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.

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 [...]