There's a version of almost every dish you would want to see in a Southern cookbook; two options for macaroni and cheese, the requisite dozen biscuit and scone ideas, several recipes that incorporate grits, and a peanut butter pie that looks divine.
But beyond the classic family favorites, the book is balanced with quirkier, more inspiring dishes such as Southern-style crab cakes from the brunch section, pork-stuffed tamales, Vadalia onion canapés, and cinnamon roll bread pudding topped with whipped vanilla bean creme.
I tried several recipes from the cookbook. First I made the three-cheese macaroni casserole, which I served with meatballs, and a salad for a weeknight meal. I've tried many macaroni and cheese recipes – from Martha Stewart's take, to the recipe that comes on the back of the box of pasta – and this one, quick to assemble and on the cheesier end of things, may be a contender for my all-time favorite. I also made the black bean chili recipe. A bit doubtful at first, I put my trust in Ms. Wohlford and the packet of El Paso chili seasoning called for in her recipe. In about 30 minutes I had a pot of perfectly seasoned, just spicy enough chili. I served it with a classic side from my Southern family – Jiffy corn muffins made from the box.