The Southern staple known as spoonbread — a particular specialty of Kentucky and Virginia — is a Native American dish adopted early on by America’s earliest European settlers. George Washington ...

We know a lot about the presidents, and that includes their favorite foods. (For example, did you know that William Howard Taft was a big turtle soup fan?) One dish that the nation's fifth president, ...

While driving outside of Richmond, Virginia, one day, I passed a seafood restaurant called Stuart’s Fresh Catch. Posted outside was a vinyl sign advertising lake trout, crabs, fresh fish, and ...

This week, we’re spotlighting recipes from Southern Soups & Stews: More Than 75 Recipes from Burgoo and Gumbo to Etouffée and Fricassee by Nancie McDermott (Chronicle Books), a collection of hearty, ...

The Southern staple known as spoonbread – a particular specialty of Kentucky and Virginia – is a Native American dish adopted early on by America’s earliest European settlers. George Washington ...

Preheat oven to 375 degrees. Butter a heavy muffin pan with cups about 2½ inches in diameter. In a medium mixing bowl, combine cornmeal, flour, baking powder and sugar. Season with salt and pepper. In ...

Spoonbread is an old Southern favorite. More pudding than bread, it is traditionally made with cornmeal and is sort of a cross between polenta and souffle. It has been in the American South since the ...

A couple days ago one of my Twitterfriends sent out an open call for Thanksgiving dishes. I grew up in a somewhat unremarkable region of the country for cuisine – there’s a reason you don’t see any ...

This simple cornmeal bake is perfect for brunch, or dinner, and tastes just as delicious hot from the oven or warmed to room temperature. Melissa Clark is a food writer and the author of more than 40 ...

Ah, the great American South. Land of sunshine, sweet tea, porch swings, lightning bugs and the Williamses (Hank and Tennessee). Freelance writer Jo Lord is a former server at a variety of restaurants ...