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