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Bread

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

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Bread

Awendaw Corn Bread

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

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Bread

Buttermilk-Parmesan Cornbread

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

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Bread

Hot-Water Corn bread

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

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Bread

Skillet Cornbread

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

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Rice

Cajun Red Beans and Rice

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

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Rice

Savannah Red Rice

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.

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Rice

Arkansas Dirty Rice

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

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I’m Brenda, your home cheff. Welcome to my Recipe Book!

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

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