Kelly Jaggers shares her family recipe for fried pastries topped with cinnamon, sugar and honey. Time-tested family recipe.
Professor Ken Albala shares his take on Funeral Baked Meats, Elizabethan Era Meat Pies from Shakespeare’s Hamlet.
History professor Bruce Kraig shares a recipe for Southern Catfish and Greens from Chef Joe Randall, inspired by Mark Twain’s classic Huckleberry Finn.
Delicious vintage holiday recipe for roast duck with rum, brandy, orange and spices from “Through Europe with a Jug of Wine” by Morrison Wood.
Learn the history of okra, from its ancient origins to its African American roots, then try a historically-inspired recipe for peppery okra soup.
Chef Louise Mellor shares the history of Calumet baking powder and Parker House Rolls, and a simple vintage recipe from 1918 for Parker House Rolls.
Chef Louise Mellor shares a vintage recipe for Crispy Baked Eggs from The General Foods Kitchens Cookbook and discusses the 1959 culinary landscape.
Learn to make classic Chicken and Waffles with crispy, crunchy, flavorful Southern fried chicken and fluffy waffles.
Learn to make Southern-style skillet cornbread with buttermilk, the way Elvis Presley might have enjoyed it at Graceland in Memphis.