Biscuits were still around, but cornmeal-centric dishes such as spoonbread (a soupy, custard-like invention), hushpuppies (fried cornmeal served in various shapes and sizes), ...

Missy Frederick is the Cities Director for Eater, and directly oversees coverage in the South and Northeast regions. She has covered D.C. restaurants since 2007, offers expertise in business reporting ...

Liberally grease a 9-inch square casserole dish or 2 quart soufflé dish. Set aside. Over medium heat, rest the pasilla chiles on the grate of a gas stove, rotating the chiles every 30 seconds or so.

Powered by an 18-foot redwood waterwheel, the War Eagle Mill uses stone buhrs to grind wheat and corn. The triple set of buhrs turns slowly, so that the grain is never heated up (as it is by high-s… ...

For the spoonbread: Preheat oven to 375°. Generously butter a large oval souffle dish or 13-by-9-inch baking dish. Toss the strawberries with 1/4 cup of the sugar, and set aside to macerate.

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a ...

Recipe taken from Biscuits, Spoonbread, and Sweet Potato Pie, ... Using a 2 1/2-inch round cutter, stamp out 12 biscuits; reroll the scraps and stamp out more biscuits.

The Eagle is well-known for their fried chicken, but the restaurant is also known for its Southern-fare of sausage and kale dip, pickled vegetables, mac and cheese, spoonbread, succotash and biscuits.

“Family legend has it that in 1868, at the age of fourteen, Charles Henry Darden walked into Wilson, North Carolina. He had no money, no relatives, no friends there, and no one knew where he had ...