July 30, 2026
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.
Weekly series
From the Church Cookbook
Time-tested recipes from the South's community cookbooks.
Installments
July 23, 2026
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.
July 16, 2026
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.
July 9, 2026
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.
July 2, 2026
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.
June 25, 2026
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.
June 18, 2026
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.