MAKES 2 (8X4-INCH) LOAVES This tender white bread is great for sandwiches, or simply sliced and slathered with butter and jam. 2 cups warm water (105° to 110°)¼ cup sugar2 (0.25-ounce) packages active dry yeast5½ cups all-purpose flour1 tablespoon ko

MAKES ABOUT 8 SERVINGS The sweet crunch of streusel topping is the perfect complement to the sweet and tart strawberry filling. 1 cup old-fashioned oats⅔ cup firmly packed light brown sugar⅓ cup all-purpose flour⅛ teaspoon kosher salt6 tablespoons un

MAKES 14 A classic Southern cake gets a breakfast makeover in this honey-sweetened quick bread. 2¼ cups all-purpose flour, divided⅔ cup plus 2 tablespoons granulated sugar, divided2 tablespoons firmly packed light brown sugar¾ teaspoon ground cinnamo

Bacon Cheddar Jalapeño Monkey Bread 44 Classic Banana Bread 29 Ham & Cheese Pull-Apart Bread 37 Orange-Cardamom Loaves 32 Pecan-Pumpkin Bread 28 Pumpkin-Parmesan Bread 25 Rosemary Focaccia 45 Sandwich Bread 36 Strawberry Swirl Bread 52 Traditional Co

Always start with cold ingredients. Combine the dry ingredients, and then cut in cold butter or shortening quickly with two forks or a pastry cutter so that your hands don’t warm the fat. Then gradually add ice water or very cold buttermilk until jus

MY LOVE AFFAIR WITH BAKING BEGAN with buttermilk biscuits around the age of seven. The tender dough came from my Uncle Joe’s recipe (allegedly spirited from a national fast-food chain), and I’d mix together batches as often as I could. By the time th

MAKES 1 (9-INCH) CAKE Starting this pound cake in a cold oven makes it rise higher with a delightfully crispy crust. 3 tablespoons hot water2 teaspoons espresso powder1 cup unsalted butter, softened3 cups sugar6 large eggs1½ teaspoons vanilla extract

MAKES ABOUT 16 Prepared blackberry preserves—or your favorite homemade recipe—help these buttery crumble bars come together in a snap. 2 cups quick-cooking oats2 cups all-purpose flour1¼ cups unsalted butter, softened1 cup firmly packed light brown s

Recipe excerpted with permission from Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion, © 83 Press, 2023. LINDA LOVES TAKING JUST A FEW SIMPLE INGREDIENTS and turning them into a memorably delicious recipe for friend

CAKE IS THE ULTIMATE INDULGENT DESSERT, but sometimes, it can be a hassle to bake from scratch all on your own. Sometimes, you just want to have your cake in a snap, so we’ve compiled eight of the best places in the South that can help you satisfy yo

MAKES ABOUT 36 WAFERS, 72 STRAWS, OR 64 STARS 2 cups all-purpose flour2 cups shredded sharp Cheddar cheese, room temperature¾ cup cold unsalted butter, cubed1 teaspoon kosher salt½ teaspoon ground red pepper¼ teaspoon garlic powder¼ teaspoon smoked p

MAKES 6 4 cups whole plain yogurt, divided¼ cup plus 2 tablespoons honey, divided1 cup creamy peanut butter4 ounces cream cheese, room temperature1 teaspoon ground cinnamon1 teaspoon vanilla extract1 tablespoon water4 Belgian waffles, toasted and qua

IN THE HEARTLAND OF GEORGIA, the aroma of fragrant peach orchards mingles with the rustle of pecan trees swaying in the warm Southern breezes of summertime. Macon, Georgia, and the surrounding countryside, with its rich history and bountiful agricult

Banana Waffle Breakfast Trifles 57 Cream Biscuits 68 Grits Casserole 68 Maple Candied Bacon 57 Elderflower Punch 66 Summer Jam Sangria 52 Ambrosia Parfaits 68 Banana Pudding 71 Chocolate Espresso Martini Trifles 59 Chocolate Pound Cake with Hot Fudge

CHEF SILVER IOCOVOZZI FOCUSES ON community in Asheville, North Carolina BY KAITLYN SHEHEE Silver Iocovozzi is bringing a much-needed fresh take to the culinary world that stems from his past experiences working in the hospitality industry. With emplo

LATE SPRING is, in my opinion, just about the best time to cook and eat in the South. The weather is perfect, and the farmers’ markets are brimming with all my favorite flavors. Throughout May and June, I look forward to simple tomato sandwiches, and

MAKES 4 TO 6 SERVINGS 1 cup fresh raspberries¾ cup elderflower liqueur½ cup fresh lemon juice½ cup honey1 lemon, thinly sliced2 tablespoons fresh mint leaves1 (750-ml) bottle sparkling wine, chilledGarnish: fresh mint sprig 1. In a large pitcher, com

DOROTHY DURRWACHTER KNEW HER WAY AROUND A RECIPE, and she followed them to the letter. If the dish didn’t turn out right, well maybe there was something wrong with the recipe. Although she was a busy mother of seven sons, she did everything in her ho

MAKES 6 TO 8 SERVINGS 3 cups diced buttermilk cornbread (about ½-inch cubes)2 medium heads iceberg lettuce, cut into 2-inch slices1 cup shredded sharp Cheddar cheese½ cup crumbled cooked bacon2 cups chopped smoked brisket½ cup sliced pickled okraWhit

AS SUMMER DRAWS NEAR, I’ve been reminiscing about the end of school. Sometimes, it feels like I’ve been in school all my life. I went to grade school and then college. Then, I taught school for 25 years. I retired and then George died, so I found mys

MAKES 8 TO 10 SERVINGS 3 cups plain stone-ground yellow cornmeal1 cup all-purpose flour1 cup panko (Japanese bread crumbs)1 tablespoon Cajun seasoning*2 cups whole buttermilkVegetable oil, for frying2 cups sliced pickles1 cup sliced pickled jalapeños

MAKES 8 TO 10 SERVINGS 3 pounds red potatoes, quartered2 tablespoons plus 1½ teaspoons kosher salt, divided5 tablespoons olive oil, divided2 cups fresh corn kernels1 (12-ounce) package frozen lima beans, cooked according to package directions and coo

MAKES 1½ CUPS 1 pound chopped fresh fruit (see kitchen tip)1 cup sugar¼ cup fresh lemon juice 1. In a large saucepan, combine all ingredients. Let stand for 15 minutes. 2. Bring mixture to a boil over medium heat. Cook, stirring frequently, until mix

Its mild, versatile flavor is light and fresh and makes the ideal summer side dish. From crunchy raw ribbons to comforting squash casseroles as well as the enduringly classic zucchini bread, it’s the solution for when you are gifted a basket from a n

ALEX PERRY AND KUMI OMORI, the husband-and-wife owners/operators of Vestige in Ocean Springs, Mississippi, traversed a unique and often winding path to craft a dining experience that transcends the idea of ordinary. From a chance encounter to navigat

I LOST TWO DEAR FRIENDS, Oma and Brenda, to cancer, and they used to love when I cooked my Cornbread Salad. I went to church with both of them, and they used to help me cook and serve the food at our church dinners. They would always scoop two bowls

MAKES 10 TO 12 SERVINGS 1½ cups sugar6 large egg whites¼ teaspoon kosher salt1 tablespoon cornstarch2 teaspoons vanilla extract1½ teaspoons distilled white vinegar1½ cups heavy whipping cream2 cups mixed berriesLavender Simple Syrup (recipe follows)G

FROM THE BEGINNING, NIEMA DIGRAZIA (née Longstratt) set her sights squarely on building a life for herself better than the one she started out with. The many years spent with her family and friends back in the West African country of Sierra Leone cre

MAKES 4 TO 6 SERVINGS 2 (24-ounce) packages assorted fingerling potatoes, cut into quarters3 teaspoons kosher salt, divided3 tablespoons Champagne vinegar, divided1 cup coarsely chopped cornichons⅓ cup thinly sliced red onion1 cup mayonnaise1 tablesp