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Southern cooking has spent decades suffering from excellent public relations. Somewhere along the way, we all agreed that every biscuit required a grandmother's touch, every barbecue needed an entire Saturday, and every proper Southern meal began three days before anyone sat down to eat. I admire the mythology. I just don't entirely believe it. The Southern Recipes Readers Return To MostThat is what inspired this month's special series, 5 Days of Not-Too-Fussy Southern Recipes! Over the years, I've shared hundreds of Southern recipes. A few, however, refuse to fade quietly into the archives. Readers make them. Then make them again. Then send them to friends who make them, too. Not because they're complicated. Quite the opposite. These are the recipes that deliver all the comfort, character, and generosity Southern cooking is known for without requiring a personal sacrifice of your entire weekend. What Arrives Over The Next Five DaysOver five bonus emails, we'll work our way through the Southern recipes readers have embraced most enthusiastically over the years. You'll find comfort food, desserts worth saving room for, fried favorites, slow-cooked classics, and a few Louisiana-inspired dishes that prove restraint is not always a virtue. By the end, you'll have a collection that feels both familiar and entirely worth revisiting. Note: These are bonus emails in addition to what I usually send. If 5 Days of Not-Too-Fussy Southern Recipes sounds like your sort of cooking, then I'll see you in your inbox for Day 1.
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Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join 40,000 food lovers and subscribe.
Hi Reader, You brought home the berries.A pint of raspberries. A basket of blackberries. Strawberries that smelled almost too good in the store to leave.Now they're sitting on the counter, and Tuesday is coming.You know how this goes. By Tuesday, you'll be standing in front of the refrigerator eating raspberries straight from the carton, "checking for quality control." Not one has become the French tart you pictured.That's not failure.Berries don't need much. A few months of sun and rain do...
Hi Reader, I have cooked roast chickens enough to know one uncomfortable truth.There is no perfect roast chicken.I know. Practically kitchen blasphemy.For years I chased The One. I'd read another cookbook, tweak the oven temperature, salt earlier, salt later, flip the bird, don't flip the bird, baste religiously, never baste at all. Every famous chef seemed convinced they'd finally cracked the code, and there I was, dutifully buying yet another chicken in the name of research. It's a tough...
Hi Reader, There is one step between good corn and forgettable corn, and it happens before you turn on the stove.Everything else is negotiable. The butter. The Chile. The grill or the pot. The salad or the chowder.But the first choice, the one that decides whether the corn on the plate tastes like August or like a memory of it, is how you handle it in the ten minutes after you bring it home.I did not always know this. For years, I bought corn like a person buying flowers: enthusiastically, in...