Soul Food
Soul Food is sure to have your mouth watering. This section of Southern Edition will inspire you to embark on an unforgettable culinary journey -- southern style. The South is all about the food, baby! 

Yes, there are distinctions between southern cuisine and the "soul food" of African American tradition, but both have a way of evoking the same passionate response a fiery preacher might elicit from his "amen" corner.  And, for that reason,
Southern Edition's food section has earned its "Soul Food" moniker.

Just think about fried chicken, country ham, pit barbecue, mountain trout, Lowcountry boil, buttermilk biscuits, cane molasses, sawmill gravy, Brunswick stew, cheese grits, Cajun gumbo, fried okra, collard greens, dumplings, red beans & rice, fried green tomatoes, Vidalia onions, icebox watermelon, peach cobbler and home-churned vanilla ice cream. Whew! Oh, and don't forget to wash it all down with iced tea (the sweet kind, that is!).

Be careful, though. With all the wonderful food the South has to offer, you just might hurt yourself!  Recipe Box  Recipe Box
The Southern Edition Recipe Box

In a fast-paced society in which everything seems handy at the push of a button and ready-to-eat meals are easily accessed in the frozen foods section of the supermarket or via the drive-through at a local fast food joint, it is encouraging to know that many consumers are taking an interest in the origins and the content of their food.  The popularity of the home garden appears to be on the rise.  Television shows demonstrating how to prepare great meals are immensely popular.  And the interest in southern cuisine is expanding beyond the American South as others discover the delights of such southern specialties as barbecue and African American soul food.  Southern Edition recognizes that great meals need not be complicated or labor intensive, and we have attempted to assemble a variety of recipes that readers can employ in their own kitchens.  Some of these recipes are as tried and true as old friends, and are sure to please.  Others might require a bit more skill, but are worth the effort.  So get to cooking.....and enjoy!  Access the Southern Edition Recipe Box here or click the above image.
Featured Stories

Among these stories are interviews, a look at heirloom recipes, bits of ethnic and cultural history behind the cuisine and words of advice to give you culinary inspiration.  Sure, all the recipes are included in the Southern Edition Recipe Box, but why settle for the recipe when you can enjoy the story surrounding it?
From Their Kitchen to Yours Series

Remember those words from Margaret Mitchell's celebrated Gone With the Wind? No, not the 'Frankly, my dear . . . ' line! I'm referring to that moment when Scarlett O'Hara resolutely proclaims, "As God is my witness, I'll never be hungry again." Here in the South, we all typically have a knack for making sure we don't go hungry, and a multitude of excellent restaurants, ranging from unpretentious, hole-in-the-wall cafés to trendy, upscale establishments with trained chefs at the helm, provide a smorgasbord of southern fare from which the famished (and, yes, even the unenlightened!) can enjoy a memorable feast.

This series of articles showcases recipes from some of the South's most distinguished and popular restaurants, allowing readers of Southern Edition to experience great cuisine from across the region in their own homes.  The Versatile Orange  From Their Kitchen to Yours:  Recipes from the Loveless Cafe, Nashville
Exploring the varied uses of oranges, this article shares some delightful recipes that originally appeared in the historic Housekeeping in Old Virginia (Louisville:  John P. Morton and Company, 1879). 

In this article, Mississippi Gulf Coast writer Julian G. Brunt compares goulash and grillades, and shares his take on goulash and grits, a slight departure from the grits and grillades traditionally served up by New Orleans' Creoles.

Are all gumbos created equal?  Not hardly.  In this story, Julian G. Brunt explains the difference between Cajun and Creole gumbos, and features a wonderful recipe for you to try.

Part of the allure of southern cooking is the diversity of influences that have shaped our tastes and helped southern cuisine evolve into what it is today.  Mississippi food writer Julian G. Brunt discusses the various ethnicities of the Gulf Coast and shares an Asian-infused method of preparing shrimp or oysters as taught to him by a Vietnamese friend.

A member of the Grammy Award-winning Gaither Vocal Band, Wes Hampton has a passion for cooking.  His international travels have permitted him to dine in some of the world's most renowned restaurants, but he seems happiest when he is creating a culinary masterpiece of his own.  In this article, Wes talks about his cookbook, A Place at the Table, and shares a few recipes for Southern Edition readers to enjoy.

A southern staple, peach cobbler is a wonderful dessert, easily prepared with fresh or canned peaches, and thoroughly enjoyed with or without a scoop of vanilla ice cream!  Lita Davis, whose Lucky 7 Coconut-Lemon Cake recipe is featured in the Southern Living Cook-off Cookbook (Birmingham:  Oxmoor House, 2004), shares her mouth-watering cobbler recipe.

After learning about this seasoning from Ville Platte, Louisiana, we just had to give it a try.  This article recounts an afternoon of grilling and fellowship with friends.  You will be amused.....and inspired to try Slap Ya Mama cajun seasoning

Long noted for its wonderful made-from-scratch biscuits, Nashville's iconic Loveless Café is one of the places to include on any Music City itinerary.  The restaurant's traditional southern fare is sure to please.  While its celebrity biscuit lady Carol Fay Ellison is no longer with us, the Loveless still attracts national attention, and nationally-known celebrities ranging from actors to music stars frequently dine there.  This installment in the "From Their Kitchen to Yours" series features the kinds of recipes that will have your guests coming back for more.
Goulash vs. Grillades
Goulash vs. Grillades

(Julian G. Brunt compares a New Orleans favorite with a Hungarian staple)
Jumbo Gumbo

No visit to Gatlinburg and Pigeon Forge is complete without dining at least once at the Old Mill Restaurant.  The beautiful dining areas, riverside view and downhome southern cooking are superb.  Utilizing its "old mill" as frequently as possible, the menu includes several selections that call for cornmeal or flour.  The corn fritters are out of this world, and the blueberry corn muffins are a big hit.  Best of all, this article tells you how to prepare both as well as a mean corn chowder. 

Located in New Orleans' Central Business District, Mother's Restaurant is an essential stop for any visitor to the Big Easy.  From its famous Ferdi Special to staples such as cheese grits and bread pudding, the restaurant offers something for everyone.  Enjoy a taste of New Orleans by sampling some of Mother's most beloved recipes.
From Their Kitchen to Yours:  Recipes from the Old Mill Restaurant, Pigeon Forge, Tenneessee
From Their Kitchen to Yours:  Recipes from the Loveless Cafe, Nashville
Jumbo Gumbo

(A tasty gumbo recipe from Julian G. Brunt)
The Culinary Diversity of the Mississippi Gulf Coast

(Article by Julian G. Brunt includes recipe for Saigon-style Gulf Coast Shrimp)
The Culinary Diversity of  the Mississippi Gulf Coast
The Gaither Vocal Band's Wes Hampton Discusses A Place At the Table
From Their Kitchen to Yours:  Recipes from Mother's Restaurant, New Orleans
Ada's Peach Cobbler
A Meal So Good You'll . . . Slap Ya Mama!  (Even If She Didn't Prepare It)
Southern Edition

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