Southern Christmas Dinner
Cornbread and Sausage Stuffing
For best flavor and texture, dry the cornbread, add a little half-and-half, and let it soak for at least an hour.
Glazed Brussels Sprouts with Chestnuts
Braising is the preferred way to prepare these "little cabbages," with microwaving a close second.
Southern Spoon Bread
For light, tender spoon bread, choose finely ground cornmeal and use beaten egg whites instead of baking powder for lift.
Pumpkin-Bourbon Cheesecake with Graham-Pecan Crust
Some 30 cheesecakes later--that's more than 11,000 grams of fat and 150,000 calories--we find a clever way to take pumpkin cheesecake from heavy and sodden to creamy and velvety.
Candied Sweet Potato Casserole
We wanted a sweet potato side dish that is savory enough for an adult's palate, but still sweet enough to please the kids at the table.
Flaky Buttermilk Biscuits
How do you get tender, flaky biscuits with truly distinctive layers? It's a pressing issue.
Glazed Spiral-Sliced Ham
Ham is appealingly simple but often comes out dry and jerkylike. Here's what you need to know to produce a top-notch glazed ham that is always moist and tender.