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Pole beans, or broad beans, are slightly flat, hardy green beans; be sure to remove the strings from both sides befor...

The recipe for these simple nutmeg-scented custards—a forgotten Southern delicacy—comes from Gertrude Moore, who ofte...

Marcia Kiesel loves serving this simple, vegetable-loaded version of the traditional brasserie dish at holiday partie...

Soaking a turkey overnight in salted water produces a brined turkey that is especially moist and well-flavored. Caref...

Baking the beets rather than boiling them intensifies their flavor. The beets must marinate overnight, so plan accord...

This is a wonderful use for an underutilized root vegetable. Though the soup looks and tastes rich and creamy, it's s...

Deborah Madison, the consulting chef at the O'Keefe Cafe in Santa Fe's Georgia O'Keefe Museum, got her inspiration fo...

Baking the dressing outside the bird reduces the risk of overcooking the turkey while attempting to fully cook the dr...

Ambrosia is a traditional Southern fruit salad and an absolutely essential part of the Southern holiday meal. It is i...

A certain Mrs. Lane created her rich and delicious raisin, pecan and coconut confection in Alabama in the late 19th c...

In the South, people tend to be loyal to one green: turnip, mustard or collard. In fact, where chef Edna Lewis was ra...

Sweet potato makes these biscuits dense, sweet and moist. Delicious with roasted or grilled meats or simply slathered...

These buttermilk scones with sugar-crusted tops are full of fall fruits.

Sweet potatoes and pecans are major fall crops in the deep South, and this casserole is a staple on holiday tables th...

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