Sister Audnitha’s Filé Gumbo

(Just a quick note before we get into today’s post: We’ve come to the end of the See Jane Write #bloglikecrazy challenge. Thirty recipes, in thirty days. And I just wanted to say thank you to everyone who followed along throughout this month. This challenge certainly gets my mind working and gets the creative juices…

Ambrosia: Food of the Gods

Ambrosia — food of the gods. And food of the Southerner, especially around Christmas. It’s so good you’ll think the deities bore it down straight from Mount Olympus on winged feet and silver platters. I remember making the ambrosia every year with Granny, her kitchen table command central. It was a process, and Granny was…

How to Put the Scald on a Bird

It was Christmas day in the early double aughts, and it was just Sonny, Brother, and me. We’d thought for a few weeks about all the good things we wanted to cook for Christmas dinner and finally settled on fried chicken. To us, holidays are not about having the fanciest dinner you can have, but…

Pralines

Picture in your mind a round disc of sugar and butter with pecans in it. Do you call it a PRAH-leen or a PRAY-leen? Only one is right, and it’s time to put the confusion on how to pronounce “praline” to bed. The candy was brought to America, particularly Louisiana, in the 1800s by French…

How to Eat Crow

Crow is a tough bird. Crow can sometimes be hard to swallow and it can certainly be embarrassing to eat crow, but there are times when crow is all there is to eat. You just have to make the best of it. Choke it down. And if there’s one dish that Southerners eat a whole…

Lemon Jelly Cake

One of my favorite cakes is a Lemon Jelly Cake — yellow cake layers with lemon filling in between them and on top. No fussy, too-sugary icing (or Seven-minute Frosting). Just plain, buttery cake and a sweet, tart jelly. The recipe for the lemon jelly comes from my great grandmother, Ada Rowell, and I found…

Cheesy Fiesta Noodles

Sometimes I play “eat the pantry.” Every so often I wind up with a pantry full of canned goods and dry goods because I love to grocery shop and try new products. So from time to time, when I run out of room in my tiny, condo kitchen, I decide it’s time to eat up…

Pecan Pie

We are a house divided. And it doesn’t have anything to do with football. It does have everything to do with a nut. That’s right. A nut. You see my Georgia-born boo says “PEE-can” and I of Alabama birth say “puh-KAHN.” Now admittedly this is not a subject that comes up for disagreement every day….

Sweet Potato Pie

The influence of African-Americans on Southern food cannot be ignored. From greens to okra to ham hocks and more, many of my favorite dishes originated from a culture that is not my own. And Thanksgiving always features something that is extremely prominent in traditional African-American food — the sweet potato. I love sweet potatoes. You…

Dressing vs. Stuffing

It’s time we had a little talk about the semantics of “dressing” versus “stuffing.” Where I come from, south Alabama, we are die-hard dressing people. In fact, I don’t know that I’ve ever heard any of my brethren or sistren from south of the Mason-Dixon line refer to the most beloved of all Thanksgiving sides…