Miss Lewis first developed this recipe as a way of jazzing up canned green beans, which she appreciated for their economy.

This "assembly of greens," as Miss Lewis would say, has a supple texture that works nicely with cornmeal dumplings.

Residents of Brunswick, Georgia, and Brunswick County, Virginia, are both fiercely protective of the provenance of this dish.

"Smothering" means braising a tough cut of meat to tenderize it. Slow simmering also concentrates the flavor of the gravy.

Miss Lewis mentions buttermilk cookies, which she pairs with ice-cold lemonade, but as far as we know, she never committed a recipe to paper.

You'll return again and again to this recipe since it can be assembled in advance and delivers serious flavor.

They were a startling couple. But even today, nearly two years after Edna Lewis's death, Scott Peacock says that she still makes him the man—and the chef—that he is....

We're delighted to share this previously unpublished essay by the late Edna Lewis—one of America's most resonant and evocative food writers.

Next, Pableaux had us trying the wares of the Best Stop meat market, where they sell most any cut of meat you've ever seen.

When a food writer named Pableaux offers you a tour of the Lousiana Cajun country, you take him up on it.