This grand old American dessert is enormously popular down South for its clear, true sweetness and its masterful contrast of textures.

Miss Lewis gives the option of roasting in the oven, and that’s what we did because it plays up the contrast between the rich, tender, moist dark meat and the crisp skin.

If you read Edna Lewis’s cookbooks, you will come to understand that southerners do not boil their vegetables to death.

"Green peas were considered a great delicacy," says Edna Lewis in The Taste of Country Cooking.

Here, a velvety sauce studded with salty nuggets of country ham strengthens, rather than hides, the meaty savor of asparagus.

After this cobbler has been in the oven for about 20 minutes, your kitchen will be filled with the winy fragrance of blackberries.

Bundt cakes are always crowd-pleasers, and this dark, moist one won't disappoint. The combination of sweets will have your guests clamoring for the recipe.

These crescent-shaped, fruit-filled pastries are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite aunt's hot cast-iron skillet. ...