“I daresay any fine recipe used in Jackson could be attributed to a local lady, or her mother – Mrs. Cabell’s Pecans, Mrs. Wrights’ Cocoons, Mrs. Lyell’s Lemon Dessert. Recipes, in the first place, had to be imparted – there was something oracular in the transaction – and however often they were made after that by others, they kept their right names. I make Mrs. Mosal’s White Fruitcake every Christmas, having got it from my mother, who got it from Mrs. Mosal, and I often think to make a friend’s recipe is to celebrate her once more, and in that cheeriest, most aromatic of places to celebrate in, the home kitchen.” — Eudora Welty of Jackson, Mississippi
I returned this week from Bloomington, Indiana to find a box containing my copy of The Southern Foodways Alliance Community Cookbook. One part old-timey church cookbook, one part storybook, the compilation of recipes from SFA Members is spectacular. Edited by friend John T. Edge with Sara Roahen, the recipes vary from Brown Butter Creamed Winter Greens by Linton (“Why It Is Worth So Much”) Hopkins (on page 70) to Shout Hallelujah Potato Salad by our friend Blair Hobbs (page 61). Indeed, the entire book contains the best of the best.
You will find my buttermilk biscuit recipe on page 105. Reading the Index of Names at the back of the book will make you heady and I am proud to be included with such illustrious chefs, storytellers, historians and good folk: The Southern Foodways Alliance Community Cookbook
Local recipes from the worldly South
“Each page herein delivers a strong sense of community; the contributions are from real people with real names; the collection is democratic, but with nary a sign of culinary chaos; and the food is just plain good. And here’s the best part, as far as I’m concerned: Regardless of whether it looks back into the past or ahead into the future, this book looks ever Southward.”
—Alton Brown from the forward
*Photo of me in my kitchen making biscuits by Angie Mosier via Garden & Gun