Apr 18, 2013 — The Lee bothers, Matt and Ted, have written two cookbooks about Southern cuisine, but now they've turned their attention to a more specific region: Charleston, the city they grew up in. Their new book contains recipes and stories from a seafood-centric community with a rich culinary history.
Oct 11, 2011 — Food Network star Paula Deen loves bacon, butter and, of course, Southern cooking. In her new cookbook, Paula Deen's Southern Cooking Bible, Deen explores the regional variations of Southern food.
Jun 5, 2011 — This season's standouts praise America's culinary traditions from coast to coast — and everywhere in between. Authors of these plainspoken and charming cookbooks craft memorable recipes around just a few well-chosen flavors: meals for every day that are anything but.
Jun 3, 2011 — From A Southerly Course: Recipes and Stories from Close to Home by Martha Hall Foose.
Nov 25, 2009 — The turkey is the unofficial symbol of Thanksgiving, but don't tell that to eco-chef Bryant Terry. He's the author of The Vegan Soul Kitchen. Terry shares tried and true holiday recipes with a vegetarian twist.
Oct 24, 2009 — Chef, former model and television personality Barbara Smith may not be from the South, but that doesn't stop her from cooking Southern style.
Oct 24, 2009 — Get B. Smith's recipes for Southern-style collard greens and braise of black-eyed peas and greens soup.
Mar 3, 2009 — Vegan soul food may sound like a contradiction in terms. But chef Bryant Terry says the vegan lifestyle and loving soul food aren't mutually exclusive. He's written a cookbook to help people navigate this cultural, culinary landscape.
May 27, 2008 — This wisecracking, story-telling treasury of Southern cooking offers a variety of delicious dishes. Some, like Apricot Rice Salad, have an elegant, dinner-on-the-porch feel. Others (All for Okra and Okra for All), are resolutely egalitarian.
Mar 20, 2008 — Niloufer Ichaporia King lives in a house with three kitchens. She is known for her ritual celebrations of Parsi New Year on the first day of spring, when she creates an elaborate ceremonial meal based on the auspicious foods and traditions of her vanishing culture.