The Southern Table
From the Church Cookbook: Chicken and Dumplings, the First Cool-Weather Supper
There comes a first cool evening in September when a pot of chicken and dumplings is the only right answer. The plain, forgiving way to make it.
The Southern Table
Recipes, restaurants, and the food that brings us together.
Latest in The Southern Table
The Southern Table
From the Church Cookbook: Fried Green Tomatoes, or What to Do With the Ones That Won't Ripen
Green tomatoes are firm, tart, and unlovely raw. Dredged in cornmeal and fried, they become one of the great small pleasures of a Southern summer.
The Southern Table
From the Church Cookbook: Banana Pudding, the Dessert That Feeds a Crowd
Wafers, custard, bananas, and a little patience. Banana pudding is the Southern dessert that shows up whenever people gather, and it never comes home full.
More in The Southern Table
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Fried Okra: The Vegetable That Wins You Over Rolled in cornmeal and fried crisp in a cast-iron skillet, okra converts even the people who swear they cannot stand it. -
Boiled Peanuts: The Taste of a Roadside Summer Green peanuts simmered for hours in salty water, sold from roadside pots and gas-station crockpots, and eaten hot from a wet paper bag. -
Pimento Cheese: The Caviar of the South Sharp cheddar, mayonnaise, and a jar of pimentos make the spread that shows up at every Southern gathering and somehow never lasts. -
The Tomato Sandwich: Summer Between Two Slices of Bread The plainest sandwich in the South is white bread, mayonnaise, and a perfect tomato, and it is proof that the simplest thing can be the best thing you make. -
Buttermilk Biscuits: The Bread That Forgives You A biscuit is a few plain things and a hundred small decisions, and the Southern kitchen has been arguing about them since before any of us were born. -
Peach Cobbler: The Taste of a Southern July Made right, with real summer peaches, it is less a recipe than a way of catching the season before it gets away. -
From the Church Cookbook: Skillet Cornbread and the Pan That Made It The plainest bread there is, baked screaming hot in a cast-iron skillet for a crackling crust around a tender middle. The skillet is the secret. -
From the Church Cookbook: The Tomato Pie That Never Survived Sunday Lunch The dish that vanishes first at every Southern potluck: summer tomatoes, sharp cheese, and a flaky crust, straight from the church cookbook. -
The Oyster Houses of the Forgotten Coast Along Apalachicola Bay, the wild oyster built a way of life. Its story runs from abundance through collapse to a fragile, hopeful return. -
Shrimp and Grits, and the Long Road to the Table A humble Gullah Geechee breakfast became one of the South's most celebrated dishes. Its history is a lesson in resourcefulness and grace.