
Scallion Corn Sticks
The ideal bread for barbecues, fancy suppers, and virtually any meal that features soup or stew is corn sticks, which are highly revered in the

The ideal bread for barbecues, fancy suppers, and virtually any meal that features soup or stew is corn sticks, which are highly revered in the

The corn light bread is a floury, sweet loaf that can be traced back to the early nineteenth century in Appalachia and is today almost

Awendaw is more like a pudding or custard than a bread. This is still another example of a fascinating Southern regional specialty that has tottered

The unusual bread is almost like a firm spoonbread, so much so that you may choose to serve it (using a big spoon) as a

In the South, flavored cornbreads are usually intended more for stylish dinners and elaborate buffets than for earthy barbecues and fish fries. Various cheeses are

Essentially, hot-water cornbread is the same as hoecakes, a cornpone that can be traced back to Indian societies in the South and to our Colonial

Slathered with butter and eaten with barbecue, fried fish, or any style of slow-simmered vegetable; crumbled into bowls of pot likker left over from boiled

Such is the traditional menu on any given Monday in homes, cafés, and unpretentious restaurants throughout the Louisiana Delta and in New Orleans. No matter

The array of Southern dishes there was staggering, and none was so luscious as her version of this great Savannah rice specialty bursting with tomatoes.

Basically a specialty of the Louisiana and Mississippi bayous, dirty rice, which derives its name and color from the chicken livers and gizzards that provide


