Sunday Supper: Watermelon
Cold watermelon needs no recipe, but a good one still deserves a little respect – from the field spot to the salt debate.
Sunday Supper: Fried Okra
The art of fried okra: from choosing the right pods to finding the almost-burnt crust that makes it unforgettable.
Sunday Supper: Southern Pie Crust
For something worth remembering, start with cold fat, a light hand, and the patience to let old kitchen wisdom do its work.
Sunday Supper: Spring Clean Your Pantry
Now is the perfect time to clean out the pantry, restock for spring, and donate to community organizations.
Sunday Supper: Strawberry Shortcake
Biscuit, sponge, or pound cake? Here’s how to build a better strawberry shortcake with the best flavors of spring.
Sunday Supper: Strawberry Preserves
Strawberry season is short, so be sure to make homemade preserves that capture peak berry flavor before it is gone.
Sunday Supper: Deviled Eggs
From boil-or-steam to the Duke’s-vs.-Hellmann’s question: How to make deviled eggs that look right, disappear fast.
Sunday Supper: Biscuits
As Southern cooks know, cold butter, soft flour, hot cast iron, and careful handling turn good biscuits into great ones.
Sunday Supper: Sweet Tea
Sweet tea is a Tennessee staple – and here’s why it must be sweetened hot, and what it still says about Southern culture today.
Sunday Supper: Banana Puddin’
Scratch banana pudding is the Southern classic worth doing right – with the overnight rest that turns a good dessert into one to remember.
Sunday Supper: Cornbread
A staple of Southern tables, all it needs is a hot skillet, some good fat, and a cook with a heart for the bread that built the South: cornbread.
Sunday Supper: Fried Chicken
From buttermilk brine to golden cast-iron crust, this guide reveals why real fried chicken isn’t fast food – it’s a timeless Southern tradition.
Sunday Supper: Art of the Sunday Roast
A guide to mastering the classic Sunday roast – from choosing the right cut of meat to timing sides, gravy, and rest time so everything hits the table hot.
The Lynchburg Larder: Sunday Supper
From handwritten recipe cards to stories passed around the table, the Larder looks at why Sunday supper still matters – and what we risk losing.
