• FromScratch on December 04, 2023

  Just a huge thank you to whatever member indexed this book - it was a very big undertaking and I am grateful, it's always been one of my favorites.

• chris493 on February 21, 2020

  The Banana Bread recipe from South Dakota on page 522 is wonderful. Just don't bake it as long as the recipe suggests. I just check it after about 45 minutes using a cake tester. Depends on the size of the pan but 1 1/2 hours is too long, I would think, for just about any banana bread loaf.

• Michele on January 06, 2020

  Has recipes cataloged by different states of the United States, which is useful if you are trying to do a themed dinner associated with a certain part of the country. Has my favorite recipe for poppyseed dressing, page 95.

• Gasweetie56 on June 20, 2019

  1870 Mahogany Cake pg 423 - Exquisite chocolate cake. Old-Fashioned Cream Cake pg 124 - Leeann's favorite white birthday cake. Southern Banana Bread pg 262 - Best ever. Jennies Quick Coffee cake pg 104. South Carolina Corn Bread pg 255. Pumpkin Bread Midwestern pg 392.

• hirsheys on September 04, 2017

  SPOON BREAD p. 256 This recipe worked well for me, making a nice fluffy souffle-like spoon bread. I halved the recipe, so wasn't quite sure how long to cook it, but it came out well. I forgot to do the souffle trick of lightening the base and then folding in the rest of the whites - definitely will do that next time. Also could use a touch more salt and maybe some sugar.

• mumtothree on January 02, 2011

  No, this is an actual title of a NYT cookbook, ca 1983.

• robm on November 29, 2010

  Great cookbook with endless heritage recipes from all parts of the United States. The New York Times Southern Heritage Cookbook (also by Hewitt) is excerpted from this larger work.

• rentham on June 18, 2010

  Actual title is "The New York Times SOUTHERN Heritage Cookbook"

Notes about Recipes in this book

• Spoon bread

  • hirsheys on February 20, 2022

    This recipe worked well for me, making a nice fluffy souffle-like spoon bread. I halved the recipe, so wasn't quite sure how long to cook it, but it came out well. I forgot to do the souffle trick of lightening the base and then folding in the rest of the whites - definitely will do that next time. Also could use a touch more salt and maybe some sugar.

• No-fail pie crust

  • racheljmorgan on June 18, 2022

    It's an extremely rich crust that turned out thick and flaky when I used it to make a beef pot pie. I used all butter. It got rave reviews from my husband, his new favorite. When using this recipe, it's not advisable to eat more than one slice.

• Whole wheat rolls

  • racheljmorgan on September 25, 2025

    Good, not fast risers. Lightly sweet. Pulled at 15min for clover rolls.

• Easy 100 per cent whole wheat bread

  • racheljmorgan on September 19, 2024

    Loaves baked 30min to internal 205F. Flavor is lightly sweet and texture a bit soft and chewy. Not a high rise bread, but expected that due to whole grain flour. I did one loaf in standard loaf pan 8x5 and one in Nordic autumn pan, but prefer the standard. Good for 6 days, though a bit drier and more crumbly after day 1.

• New Mexican chocolate

  • racheljmorgan on June 13, 2023

    A little sweet and not especially heavy on chocolate flavor, but still good and comforting. The cinnamon was very welcome.