IN MOST RURAL AREAS OF GEORGIA, BLACK-EYED PEAS are still called cowpeas. I can remember this hearty stew one of my great aunts outside Macon

PERHAPS NO DISH IN SOUTHERN COOKERY WAS EVER more relished or respected than the rich terrapin stews prepared in Baltimore’s “turtle-soup houses” in the early

WHEN I WAS GROWING UP IN NORTH CAROLINA, GOING quail hunting on Saturday mornings was almost a rite of passage, and a certain guarantee of

THIS IS NOT ONLY ONE OF THE MOST UNUSUAL BUT also one of the oldest antebellum stew recipes in the South Carolina Lowcountry repertory. I

ALTHOUGH SOUTHERN BUTTER BEANS ARE technically a variety of lima beans (native to the Americas), make no mistake that the appearance and flavor of the

IT SEEMS THAT I’VE SPENT A LIFETIME INVESTIGATING the origins of Brunswick stew, not to mention cooking and eating it. Georgia crackers are fully convinced

“NO, NO, NO, THAT’S ALL WRONG,” EXCLAIMED A LOCAL at a Kentucky Derby party I attended in Louisville when I began telling how I make

ONE OF THE MOST EXCEPTIONAL PHENOMENA IN THE United States is the coastal Gullah culture that still exists between Georgetown and Charleston, South Carolina, and

EVEN MOST SOUTHERNERS DON’T REALIZE THAT EVER since the days of the great Carolina rice plantations, gumbo has been as popular in the coastal Lowcountry

IN THE EARLY 1970S , I WAS AT COMMANDER’S PALACE in New Orleans the day that head chef Paul Prudhomme came up with this chicken-and-sausage