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Entries tagged with 'John T. Edge'

Cook the Book: Revelatory Caramel Cake

Serious Eats Caroline Russock 6 comments

Adapted by D.C. chef Ann Cashion, this Revelatory Caramel Cake from strong>The Southern Foodways Alliance Community Cookbook, this caramel cake is similar in flavor to an angel food cake but with a much denser crumb. Once baked and cooled, it can be iced and filled any which way you please. But being a caramel cake, this one is really all about the icing. It's actually more like a candy coating. More

Cook the Book: Sweet Tea Lemon Chess Pie

Serious Eats Caroline Russock 4 comments

Updating this classic in a uniquely Southern way is this Sweet Tea Lemon Chess Pie from Mississippi chef and author Martha Foose. For The Southern Foodways Alliance Community Cookbook she's spun the classic chess pie filling with an ingenious combination of lemon and sweet tea. Adding these two simple components give the plain pie a refreshingly sweet quality, reminiscent of a cool glass of sweet tea on a humid afternoon. More

Collard Green and White Bean Gratin

Serious Eats Caroline Russock Post a comment

This recipe for Collard Green and White Bean Gratin comes from Frank Stitt, a chef who introduced Alabama to French and Italian flavors through his four Birmingham restaurants. This dish combines Southern collards and ham-hocks with Italian Parmigiano, cannellini beans, rosemary, and olive oil into a gratin that is the best of both worlds. More

Cook the Book: Angel Biscuits

Serious Eats Caroline Russock 11 comments

These Angel Biscuits from The Southern Foodways Alliance Community Cookbook are also known as "brides biscuits," presumably because these fool-proof biscuits were designed for newly married ladies with little kitchen experience. More

Southern Foodways' Mississippi Delta Hot Tamales

Serious Eats Caroline Russock 6 comments

Among the more curious dishes in The Southern Foodways Alliance Community Cookbook are these Mississippi Delta Hot Tamales. Tamales are traditionally Mexican and the tale of how they made their way into the canon of Southern cooking more than a century ago is a truly American one. There are many takes on the story, but they all have something to do with Mexican laborers migrating north from Texas to pick cotton. There they shared their corn husk-wrapped snacks with African-American laborers and the tradition of the Mississippi Delta tamale was born. More

Cook the Book: Fried Chicken with New Orleans Confetti

Serious Eats Caroline Russock 4 comments

Austin Leslie is known in New Orleans as the "Godfather of Fried Chicken." He died tragically in the aftermath of Hurricane Katrina, but his legacy lives on through his signature dish, Fried Chicken with New Orleans Confetti. Adapted from The Southern Foodways Alliance Community Cookbook, it's easy to see why Austin's chicken is the gold standard of New Orleans chicken. It includes the unlikely addition of evaporated milk, which adds a bit of sweetness and an incredible crunch once fried. More

Cook the Book: Cheese-Straw Apple Pie

Serious Eats Adam Kuban 2 comments

And so we've come to the final featured recipe from John T. Edge's Apple Pie: An American Story. This one gets its name because it's made with a dough similar to that used for those curiously addictive bread-basket inhabitants. The... More

Cook the Book: Coca-Cola Fried Pies

Serious Eats Adam Kuban 4 comments

In John T. Edge's Apple Pie: An American Story, one chapter has the author deep in the heartland of fried pies—the South. Edge visits two Tennessee women who excel at the art—Ivon King (in Union City) and Margo Hayes (in... More

Cook the Book: Hypocrite Pie

Serious Eats Adam Kuban 1 comment

In John T. Edge's Apple Pie: An American Story the author travels the country eating the best pies and highlighting them for us. (Tough job, eh?) Hypocrite Pie is so named because its creator, Beth Tartan, creates a false impression... More

Cook the Book: Paul's Fantasy Pie With Biscuit Bowl Crust

Serious Eats Adam Kuban 1 comment

In John T. Edge's Apple Pie: An American Story the author introduces us to a number of pie bakers, among them Dora Leung, whose piecrust recipe is kind of a "drop crust" and which "does not rely upon chilled ingredients... More

Cook the Book: Pecan Apple Rye Pie

Serious Eats Adam Kuban 2 comments

And our first recipe out of the gate this week is for Pecan Apple Rye Pie. You thought we were going to throw you a more classic version, eh? That'll make its appearance later this week. Edge says he adapted... More

Cook the Book: Peanut Soup

Serious Eats Adam Kuban 2 comments

The last of the week's Cook the Book recipes is for Peanut Soup. It's a soup that John T. Edge reminds us in Southern Belly, was "au courant in the mid-1970s, when a farmer from Plains, Georgia, took the oath... More

Cook the Book: Country Fried Steak

Serious Eats Alaina Browne 6 comments

Country fried steak (or chicken fried steak, or CFS for short), for you non-Southerners, is beef that has been pounded, battered, fried, and then smothered in gravy. If you want to taste the real deal, you best head to... More

Cook the Book: Shrimp Creole

Serious Eats Adam Kuban 1 comment

The Shrimp Creole recipe that follows is that of the late Austin Leslie, whose notable career is briefly chronicled in John T. Edge's Southern Belly: The Ultimate Food Lover's Companion to the South. Leslie began cooking at the D. H.... More

Cook the Book: Hot Brown Sandwich

Serious Eats Ed Levine 2 comments

In Louisville, Kentucky, says John T. Edge, author of Southern Belly: The Ultimate Food Lover's Companion to the South, the Brown Hotel "has been the epicenter of the social whirl. Debutante parties, Christmas balls, weddings by the score." The Hot... More

Cook the Book: Nassau Grits

Serious Eats Ed Levine 2 comments

In Pensacola, Florida, you'll find The Coffee Cup, according to John T. Edge, a "de facto clubhouse, the place where cops and attorneys, drywall hangers and artists, dilettantes and debutantes gather to eat grits and eggs in the morning." An... More

Pimento Cheese Burgers

Serious Eats Adam Kuban 3 comments

One of the beautiful things about burgerworld is that, despite the legion of fast-food and fast-casual chains out there, regional burger styles have managed to keep a foothold. I've talked before about the cheese-stuffed Jucy Lucy–style burgers in the Twin... More

Cook the Book: Zingerman's Roadhouse Donuts

Serious Eats Ed Levine Post a comment

Zingerman's, the collection of food purveyors based in Ann Arbor, Michigan, turns out some of my favorite doughnuts. Short of traveling to Michigan or mail-ordering a couple dozen, I'm happy I can turn to the recipe for them in John... More

Cook the Book: Farmers' Market Purse Donuts

Serious Eats Ed Levine 1 comment

The beauty of the following recipe, which comes from John T. Edge's Donuts, is that it can be tailored to the season. For the filling, use whatever berries or fruit happen to be at their peak at the time. Farmers'... More

Cook the Book: Picayune Beignets

Serious Eats Ed Levine Post a comment

You know, not only does John T. Edge's Donuts give you the history of classic treat and tell you the best places to get them, it also gives recipes if you want to try making them at home. This is... More

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