Studded with raisins and nuts, fragrant with nutmeg and cloves, the secret ingredient in this recipe is blackberry jam, which both flavors and colors the cake.
This towering “half-and-half” cake is worthy of a celebration, which makes it the go-to birthday cake in New Orleans. Layered with chocolate pudding and lemon custard on the inside, and…
These tasty little drop biscuits are wonderfully flavorful and a breeze to assemble. They stay moist longer than their butter-filled brethren—but they also taste super buttery! There is something about…
For Carrie Morey of famed Callie’s Hot Little Biscuit, Thanksgiving is all about family, traditions, and—of course—biscuits.
Leaving the biscuits out on the counter for a day or two ensures they’ll soak up all the flavor of the celery, onion, (more) sage, and broth. On a scale…
Old-fashioned buttermilk pie is as sweet and tangy as it is comforting, and it’s the perfect canvas for showcasing buttermilk’s unique flavor. Here, the custard bakes in a gorgeous dark…
If you are new to foraging, pine needles are an excellent place to start. Since all pine needles are edible, you can use whichever are available in your community, but…
I’m taking a break from alcohol this year, so I’ve been creating lots of fun nonalcoholic drinks with tea when I feel like celebrating. While there are different varieties of…
For many southerners, grits aren’t grits unless they are finished off with ample butter before serving. I get it, butter does deepen flavor and add creaminess, but my vegan version…
Country-style ribs are technically chops from the blade end of the loin near the shoulder. They are neither as fatty as pork butt nor as quick-cooking as pork chops. The…
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