A frittata can be a great way to use leftover vegetables—or frozen ones. Peas and scallions give this one a subtle sweet flavor. The Sweet

I’D CERTAINLY EATEN ORDINARY PICKLED EGGS AT cafés, diners, and picnics while growing up in the Carolinas, but it was not till I went to

PROBABLY THE ONLY SOUTHERN COASTAL STATE where I’ve never eaten (or heard mention) eggs Maryland is the state of Maryland. I have no idea where

I DON’T RECALL WHETHER EGGS ST. CHARLES (NAMED after the gracious Avenue St. Charles in New Orleans’ Garden District) were originally introduced to the Crescent

GGS SARDOU WERE CREATED BY CHEF ANTOINE Alciatore at Antoine’s restaurant in New Orleans in the late nineteenth century to honor the visiting French playwright

WHEN AND HOW THE STRATA EVOLVED AS A CONCEPT in Southern cooking remains something of a mystery, but it’s for sure that the layered casserole

DON’T ASK ME HOW IN THE WORLD WHAT Southerners call a Spanish omelette crept into the breakfast repertory (the only ingredients remotely associated with Spanish

MY FRIEND DAMON LEE FOWLER TELLS OF FORMAL evenings in Savannah when, after supper, guests traditionally shed their jackets, loosen their ties, discard earrings in