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…

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…

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…