Hoppin’ John is a classic Southern dish that combines the delightful flavors of bacon, black-eyed peas, and rice. This indigenous rice and bean dish is
This is the easiest gravy ever. The beans thicken it so you don’t have to bother with a roux. Why yes, it is oil-free! SOY
Ripe, soft, golden papayas are best eaten raw (the shiny dark seeds, by the way, are delicious in salad dressings), but what you want for
Southerners use these persimmons to make cakes, pies, and preserves (some even grind the seeds to be used as a coffee substitute), but without question,
At one point, chopped dried fruits were also added to the pudding, suggesting that the dessert’s origins were not French Creole but, somehow, English. The
Although nobody knows whether the soft balls can be traced back to African or French traditions, calas are one of the most distinctive of all
Fluffy, creamy, and rich as sin, Divinity Fudge (or simply “divinity” in some states) is one of the South’s most distinctive candies and a staple
It is said that the vast cabbage fields found along the Appalachian borders of Virginia, North Carolina, and Tennessee were started by the region’s original
While Memphis-style, Alabaman, and even moist western North Carolinian barbecue are almost always served with a creamy or mayonnaise-based coleslaw, in the self-proclaimed barbecue capital
Do take note that all pralines lose much of their subtle flavor and soft delicacy (even in airtight containers) after about 2 weeks. And take
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