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The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks

Sample recipes from The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks

Cranberries with Orange Zest and Port

This unusual method for cooking cranberries produces a not-too-sweet sauce with chunky whole berries. The flavorings are very English and...

(1 Votes)

Puree of Pumpkin Soup

When I was a child, the big orange pumpkins sold around Hartford were just for carving jack-o’-lanterns at Halloween. I knew pumpkin was ...

(1 Votes)

Chicken Stock

A good stock is meant to support—not overwhelm—the flavor of a soup’s primary ingredient, especially a delicate one like English peas or ...

(1 Votes)

Braised Beef Short Ribs

Miss Lewis was quoted once as saying, “I figured out a long time ago that beef has no flavor.” And while it’s true that she rarely cooks ...

(1 Votes)

An Assembly of Southern Greens Cooked in Pork Stock

Miss Lewis grew up with a tradition of cooking many types of greens in the same pot. In Alabama, I am sad to say, we were “segregationist...

(1 Votes)

Smoked Pork Stock

The authentic flavor of cured smoked pork is essential to Southern cooking. This rich stock is one of the best ways to bring that rich fl...

(1 Votes)

Sweet Potato Casserole

This is a real Deep South sweet-potato dish. To Yankees it may seem more like a dessert, but the sweetness is a good foil to a salty ham ...

(1 Votes)

Butter Beans in Cream with Country Ham and Chives

In the South, butter beans are a popular variety of fresh shelled bean— sort of like fresh limas, but in my opinion better! If you can’t ...

(1 Votes)

Hush Puppies

Hush puppies, an essential component of fried-fish plates, are made from a cornmeal batter similar to the fritters, including eggs and ba...

(1 Votes)

Homemade Baking Powder

Distressed by the chemical additives and aftertaste of commercial “double-acting” powders, Miss Lewis years ago started making her own ba...

(1 Votes)

Three-Layer Carrot Cake

Carrot cake is fairly ubiquitous, but this one is a bit above the rank and file. Peanut oil, common in the Deep South, is the shortening ...

(1 Votes)
Other cookbooks by the authors

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