Finally, a cast iron cookbook that does with cast iron what cast iron does best—cook delicious Southern food as timeless as the skillet itself.
What’s not to love about cast iron? It’s versatile. It lasts forever. and most of all, it can cook just about anything. But at its core, cast iron does its best work with Southern fare.
No one knows that better than North Carolina native Elena Rosemond-Hoerr, whose culinary roots extend as far into the foothills as they do into Southern cooking. Armed with a collection of skillets both new and old and a love for Southern food, Elena has demonstrated time and time again that cast iron cooking isn’t one way to cook—it is the way.
The Southern Cast Iron Cookbook offers Elena’s heirloom recipes that have been passed down from generation to generation. This cast iron cookbook also serves as a reflection of the past and the future of Southern cooking. So whether you’re new to cast iron cooking or you’re a “seasoned” veteran, with The Southern Cast Iron Cookbook you’ll enjoy:
from fried green tomatoes to skillet corn bread, The Southern Cast Iron Cookbook honors the story of Southern cooking right along with the Southern cook’s most prized kitchen possession—the cast iron skillet.
Are you completely lost when it comes to cooking southern casseroles?
in the South, a conversation among home cooks can be just about as illuminating as any culinary education. Luckily for Stacey Little, home cooks run in the family.
Whether it’s fried chicken or pimento cheese, fruit salad or meatloaf, everybody’s family does it a little differently. The Southern Bite is a celebration of those traditions and recipes every Southern family is proud to own. It’s the Pecan Chicken Salad that’s mandatory for every family reunion and the hearty Goulash, so comforting after a long day. It’s the Glazed Ham that makes its way to the Easter table every year.
If you’re lucky enough to hail from the South, you’ll no doubt find some familiar favorites from your own family recipe archives, along with a whole slew of surprises from Southern families a lot like yours! There’s Turnip Green Dip for your next party, Chicken Corn Chowder for those chilly fall nights, and Cornbread Salad for when you really need to make an impression.
No matter what’s cooking, Little’s goal is the same: to revel in the culinary tradition all Southerners share. These are the recipes that bring us together and the meals our families will cherish for generations to come.
Using checklists and smart strategies, Jennifer Chandler helps readers unearth dozens of Southern meals waiting to be discovered in their well-stocked pantries.
Nothing can discourage a home cook quite like being unprepared—running to the store for that one item, getting halfway through a recipe and realizing something is missing, or simply not knowing quite where to begin. Kitchen pro and popular cookbook author Jennifer Chandler returns with The Southern Pantry Cookbook, a fail-safe game plan for ensuring mealtime success.
Chandler helps readers stock their shelves with ingredients that will get them out of the kitchen quickly and around their table with family and friends. from rice and beans to sauces and seasonal produce, Chandler demonstrates how to turn basic recipe supplies into memorable Southern-style meals. With just a little bit of planning and a whole lot of down-home flavor, Chandler has some pretty delicious answers to the question, “What’s for supper?”
Recipe highlights include:
Explore Hattie’s Restaurant, from a tiny store-front venture to an iconic symbol of the Saratoga Springs community
Hattie’s Restaurant has been bringing classic Southern cooking to Saratoga Springs, New York, since 1938, when Louisiana native Hattie Gray, then a household cook, saved up enough money to start Hattie’s Chicken Shack. Now, their traditional and timeless fare can grace your kitchen with the Hattie’s Restaurant Cookbook, by Hattie’s owner and chef Jasper Alexander. This book traces the restaurant’s history from the beginning to the present through recipes, anecdotes, and photographs. from downhome jambalaya to good old-fashioned fried chicken, Alexander seamlessly intertwines Hattie’s Southern roots with nostalgic homemade tastes, including:
Enjoy these tasty Southern meals with your family and friends in the comfort of your own sweet home.
The long-awaited cookbook from an immensely popular cooking blog.
Melissa Sperka learned to cook, like many people, from her mother and her grandmothers. For generations, her family made gathering around the kitchen table for meals an important part of every day—something to look forward to and cherish. She’s passing these values on to her own children, and to the many readers of her blog, Melissa’s Southern Style Kitchen. Sperka’s grandparents lived on the food they grew and harvested on their Virginia farmland. Her mother continued this tradition as her mother did before her, canning, freezing, and cooking fresh produce from her backyard garden. Everyone was welcome at the supper table: family, neighbors, and friends alike. Pull up a chair, encourages Sperka, and become inspired to cook with recipes such as these:
This cookbook is a labor of love, paying homage to those who instilled in her a love for cooking and baking Southern-style.
Sharing a meal around the table is the perfect expression of all things Southern: hospitality, grace, humor, and a devotion to great food. Author Rebecca Lang--a professionally trained chef and lifelong Southerner--makes the reader feel right at home, with pre-meal sips on the porch, indulgent dinners laced with bacon, decadent desserts, and messy morning-after breakfasts with biscuit crumbs and homemade jelly. These are the recipes that fill our memories of family and home, pull readers into the kitchen, and leave them fulfilled at the table.
Essays from well-known and much-loved Southerners--like Chick-Fil-A founder Truett S. Cathy and novelist Cassandra King--pepper the chapters with wisdom, humor, and insights gained from time spent at their own dining tables. Better yet, Around the Southern Table is filled with recipes for dishes that Southerners crave and cherish for everyday as well as special occasions. from mouthwatering main dishes like Shrimp and Grits or Stuffed Meatloaf to classic desserts like Lemon Pie or Pound Cake and Peach Ice Cream, every recipe tells a story, and, more importantly, is absolutely delicious. Each and every recipe is 100% homemade from-scratch and 100% Southern.
This book invites you to pull up a chair at your favorite table and make great food and unforgettable memories of your own.
Anyone not adequately acquainted with the South’s true culinary terrain might struggle with the idea of a Southern vegetarian. Because isn’t the South one big feast of meaty indulgence? Don’t vegetables play a supporting role to fried chicken and bacon on a Southern table? Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the headlining act on a plate. in a region distinguished by ideal growing conditions and generations of skilled farmers, Southern-style vegetarian cooking is not only possible, it’s a pursuit brimming with vine-ripened possibility.
Grab a chair in Burks and Lawrence’s kitchen and discover modern recipes that evoke the flavors of traditional Southern cooking, with techniques and ingredients loved so dearly throughout the region:
Whether you’re a devoted plant-eater or a steadfast omnivore, The Southern Vegetarian Cookbook will help you shift vegetables from the outskirts of your plate into main course position. Eating your vegetables has never been more delicious.
"True Southern food will always adapt to its surroundings. It is not the stubborn lout that many think it is, rather it’s a nimble cheerleader of its region. It revels in vegetables and cherishes seasons. Burks and Lawrence are adding healthy substance to the definition of our Southern food. The Southern Vegetarian is a great addition to any culinary library." —Hugh Acheson, author of A New Turn in the South
"Come eat with The Chubby Vegetarian. Justin and Amy are the only people I have ever met who can take the hock out of greens and not remove the soul from the pot." —Kelly English, Food & Wine Best New Chef 2009, Chef/Owner of Restaurant Iris
“What you have in your hands is a gift. It is a fresh, fun, slightly irreverent and joyful new look at Southern vegetarian dishes…a look that needed to be taken.” —John Currence, James Beard Foundation award for Best Chef South, Chef/Owner, City Grocery Restaurant Group
Some days just call for the comforting flavors of the South. and while those days are often the busiest, your slow cooker is ready to do nearly all the work for you!
Tammy Algood’s The Southern Slow Cooker Bible serves up 365 recipes, covering a year’s worth of dishes that let you effortlessly pair the flavors of the South with the convenience of slow cooking. Algood covers all the favorites—from whole chapters devoted to Southern mainstays such as grits, macaroni and cheese, stuffed peppers, and pulled pork, you’ll find yourself returning to this collection over and over again.
Learn what every good Southern cook knows—that the proper cooking technique can yield positively succulent results for just about any cut of meat. Algood’s Barbecued Roast Beef Sandwiches are evidence enough of that. Discover desserts that will have you sharing the recipe with anyone lucky enough to try the mouthwatering Is It Done Yet Peach Cobbler. Have a crowd to feed for breakfast? Be sure to include Late Brunch Hash Brown Casserole on the Menu… the Maple Sausage and Cheese Strata too! Keep going, and your oven will be jealous!
This collection shows you how easy it can be to savor the flavors of those classic Southern recipes your whole family has long adored. Discover new ways to do Chicken and Dumplings or Squash Casserole, and enjoy the extra time you gain by making andouille Sausage Gumbo the easy way. If you’re looking for a moist and delicious dessert with a kick of Southern charm, the Sorghum Spiced Spoon Cake is the perfect pick. Need a knockout side dish to round out your next cookout? What could possibly be more Southern than Macaroni and Pimiento Cheese?
No matter where you start, The Southern Slow Cooker Bible will keep you eager to work your way through the entire mouthwatering collection.
Is there anything better than a kitchen countertop spread with the spoils of a Saturday morning at the farmers’ market? Every trip yields some new assortment of old favorites and newfound treasures. one week, you’re tempted by the sun-warmed heirloom tomatoes and the Mason jars brimming with orange blossom honey. Another week, it’s the slabs of milky Havarti cheese and the Red Haven peaches heavy with juice, enticing you to spend just a little more than you planned. Kentucky pole beans, silky ears of sweet corn, and sacks of stone-ground buckwheat flour may find their way into your basket on another visit.
Whether you shop with a list or purely on impulse, you’ll always find the truest taste of home at the local farms, roadside stands, and produce markets in your community. These are the places that offer up the native flavors of the South and all its seasons. They are your portal to the fields, the waters, and the vines where your food is cultivated. Get to know the origins of what you eat and the people who produce it. Tammy Algood’s Farm Fresh Southern Cooking celebrates this experience with delicious recipes that will enhance the natural flavors of your latest market haul and stories of the South’s most dedicated growers and culinary producers.
Thirteen states, 100 chefs, and 134 recipes later, one thing is clear: the food of the American South tells a story that spans the distance from New orleans to Louisville, Little Rock to Charleston, Nashville to Dallas, and every city in between. The Southern Foodie explores a hearty swath of the South’s culinary culture, following its roots and exploring its evolution in the region’s best restaurants.
Meet the people who are keeping the tradition alive and reinventing the flavors of the South. Swing on down to the Gulf Coast, and wade into a chef’s wonderland of fresh seafood and spicy heat. Check out the culinary creativity in the Carolinas, where you’ll find traditional smoked pork barbecue alongside Southern favorites made with fresh, local produce. Explore the restaurant kitchens of Atlanta and Nashville, where the chefs aren’t shy about fusing comfort food standards with international flair and unexpected techniques. join Chris Chamberlain for access to the South’s best recipes and the kitchens where they were developed.
The Southern Foodie shows you where the South eats and how to create those distinct flavors at home. You’re sure to rediscover old favorites and get a closer look at the delicious new traditions in Southern cuisine.
Every culture has its own unique flavor profile woven into the fabric of its history and traditions.
Deep in the South, food is the focal point of our memories, the centerpiece of every occasion. What began as a humble means of nourishment has evolved into a cultural art form embraced throughout the country.
Born-and-bred Southern belle Devon O’day reminisces her way through this rich collection of the region’s signature dishes—sweet potato casserole, cornbread, country ham, and gumbo.
from Sunday dinner to Christmas morning brunch, My Southern Food chronicles the moments of life that happen around the dining room table, on the back porch, and any place you can balance a plate on your knees. This collection isn’t just a catalog of recipes; it’s an album of memories you’re sure to recognize.
The multi-talented Devon O’day shares her rich Southern heritage in this collection of cherished regional cuisine. Raised in North Louisiana and settled in Nashville, Devon knows her way around a country kitchen. The recipes in My Southern Food reflect a lifetime of the places, people, and occasions that define Southern living. Devon journeys through this compilation of recipes with stories and anecdotes that enrich the experience of recreating her most treasured meals. You don’t have to be a Southerner to enjoy this cuisine. The appeal of these satisfying flavors is rooted in their simplicity. At the foundation of these recipes, you’ll find a spirited preparation of common foods. Immediately accessible to anyone longing for comfort, the meals in My Southern Food deliver a taste of something we’re all bound to savor.
in most of Ben’s experiences the humble Southern chefs share their long protected family recipes, but it’s not an adventure if everyone cooperates. Some of these institutions guard their recipes like members of the family. To the untrained eater, the secret ingredients it takes to create such an iconic dish would remain a bewitching mystery without the original formula. However, Ben’s journey and mission is to deliver the most amazing 100 Southern recipes. With his charm and ability in the kitchen, Ben acquired each recipe–one way or another. If he was unable to get the recipe directly from the source, Ben replicated it himself, only having tasted the dish. After deciphering the exact mix of ingredients, Ben’s recipe was put to the test when the recipe gatekeeper gave him the thumbs up.
from iconic Southern kitchens all throughout the Delta—such as Mat & Naddies and Carlos and Rocky’s in New orleans; Our Way Café in Decatur, Georgia; McMel’s, City Café, Dipsy Doodle, and Wendell Smith’s Restaurant in Tennessee; and Martha’s Menu in Mississippi—experience the real recipes, real people, and real stories as Ben journeys through the South exploring Southern Routes.