Corn pudding: not just a side dish. Chef Wendy likes to serve her grandma’s version as a dessert, topped with a dollop of cinnamon whipped cream.
Corn + bread + honey butter glaze = perfection.
Sure to be the star of any outdoor party.
This colorful Southern classic is best when made a day or two in advance, to let the corn and butterbeans “pickle.”
Lemon-melon ice cubes make this classic beverage even more refreshing. Add a straw, and sip.
Orange juice gives this light summer dessert a bright flavor.
A cool and simple salad for family reunions, church gatherings, or any weeknight supper.
How do you improve upon already-pretty-perfect summer tomatoes? Put ’em in a pie.
Making fried green tomatoes couldn’t be easier: Simply slice a couple of large green tomatoes, dip them first in buttermilk and then your favorite breading mix, and fry until golden. The fun part is finding creative ways to serve this Southern classic.