Most molasses cookies and ginger snaps harden not long after you take them out of the oven. The extra egg yolk keeps these soft for days. 3/4 cup butter, melted and cooled 1/4 cup molasses 1 cup dark brown sugar 1 egg + 1 egg yolk 2 1/4 cups all-purpose flour 1/2 teaspoon salt 1 [...]

I had something like this at a restaurant in Winston-Salem this fall. The catfish into which it was stuffed was thoroughly forgettable, but the stuffing was fantastic. So I ripped it off for Thanksgiving. For the rest of you it’s too late for Thanksgiving, but it’s never too early to think about next year’s menu! [...]

Unlike Southern-style bulk sausage, this sausage is not spicy, and it is meant to be made into links or patties. And unlike anything you are likely to find at the grocery store, you know what’s in it. Now, that’s not a knock against the random bits of pork that go into "whole hog" sausage. It’s [...]

Pennsylvania Dutch pot pie (botboi, in the dialect) is not a pie but rather a dish akin to Southern chicken and dumplings or chicken and pastry. The dumplings are flat squares made from a dough that resembles pie dough and cooked in a pot of broth—hence, pot pie. There are many different styles of pot [...]

I can’t claim that these cookies are in any way distinctly Pennsylvania Dutch. But my Pennsylvania Dutch great-grandmother made pecan cookies, and my great-grandfather and father liked them enough to make her write down the recipe before she died. The problem with my great-grandmother’s recipe is that the cookies harden almost immediately as they cool, [...]