When Southern Women Cook: History, Lore, and 300 Recipes from Every Corner of the American South by America's Test Kitchen

  • Hoecakes (page 8)

    from When Southern Women Cook: History, Lore, and 300 Recipes from Every Corner of the American South When Southern Women Cook by America's Test Kitchen

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; American South
    • Ingredients: cornmeal; whole milk; bacon fat
    show

  • Show all Recipes...

Notes about this book

  • Mrymcd on April 27, 2025

    I liked the broad range of recipes covered in this book. From German, Czech, TexMex, down home, Cajun etc., it reminded me so much of the broad array of recipes cooks in my Texas home town made.

Notes about Recipes in this book

  • Pan de campo

    • als102 on January 25, 2026

      Really freaking good and a good way to mix up a classic coffee cake!

  • Easy crescent rolls

    • racheljmorgan on May 19, 2026

      Just ok, not great. Unfortunately far below the level of the Pillsbury canned crescent rolls. Couldn't get much rise, so they were dense. My brioche doughs keep failing this season, may have to investigate the butter.

  • Pimento cheese

    • hirsheys on March 14, 2025

      Perfectly solid, but nothing special. I prefer several of my other versions.

  • Fire crackers

    • Lauraastrid on December 22, 2025

      These are incredible and addictive. I don't bake them as I don't find it necessary.

  • Red slaw

    • priscilla_w4q96q on January 30, 2026

      Easy, quick, and delicious when paired with smoked chicken or pulled pork.

  • Tomato pie

    • nabela_vgwbdo on March 28, 2026

      I used Marie Calendar's frozen pie crust due to time. Also used sharp white cheddar and a small amount of smoked Gouda. I think I needed another tomato or two. Reheating was a little messy, so perhaps best to eat this the day it was made, but I'd make it again.

  • Southern-style baby lima beans

    • Mliston on March 19, 2026

      This is the only way I will make limas forever. So darned good. Savory from the bacon and the braising makes the beans so tender. So good!

  • Extra-cheesy grits

    • racheljmorgan on January 14, 2026

      Easy enough that I could prepare while doing all the morning chores and wrangling toddler at 6:30. Hot sauce a little too heavy for my taste, and I'm not really into parm in grits. However, they're very creamy with a nice texture.

  • Shrimp and grits

    • abrownb1 on April 09, 2025

      The shrimp were pretty good but not sure if the extra steps were worth it over some simpler recipes. The grits definitely stole the show! So delicious and creamy!

  • Chicken and pastry

    • jtdavies on December 31, 2025

      This is a simple recipe that relies on the quality of the ingredients. Homemade chicken stock is best. I also used Asian chicken bullion powder in place of some of the salt to add richness. Thanks Jet Tila for introducing me to it.

  • Cuban roast pork with mojo

    • scheele on May 27, 2026

      Had for dinner and then used leftovers to make Cuban sandwiches the next day. My marriage continues to improve thanks to my many cookbooks!

  • Bourbon chicken

    • ChefLeen on January 08, 2025

      Good but not a show stopper. I added more ginger and garlic.

  • King Ranch casserole

    • Mrymcd on April 27, 2025

      I liked this recipe since it had real ingredients and not the gloppy soup. I thought it was really close to what I remember King Ranch Casserole should be growing up. I used corn tortilla chips on the top rather than Fritos since that is what we always used. Yummy.

  • Pimento mac and cheese

    • SpatulaCity on September 04, 2025

      Loved it! The slight heat from the pimientos really meets flavor of the extra sharp to create a balanced but still punchy Mac! I halved the recipe and added a teaspoon each of paprika and garlic powder.

  • Candied jalapeños

    • ldebuys on April 04, 2026

      We liked the sweet/heat balance of these! Want to try not cooking the peppers for as long, we hoped for a bit more crispness from the jalapeños.

  • Peach cobbler

    • xanetta_k0su2r on February 11, 2026

      We loved this recipe but will definitely add in some spices next time.

  • Chocolate éclair cake

    • Silver.bird22 on March 26, 2026

      It's like childhood in a pan but better.

  • Stuffed red velvet cookies

    • Lauraastrid on January 08, 2026

      These were huge and yummy. I personally would probably omit the white chocolate chips and add more pecans if I made them again. They are not complicated really, but quite time-consuming.

  • Bourbon butterscotch pudding

    • Silver.bird22 on December 03, 2025

      Did not like this technique at all. Ended up with scrambled eggs I needed to strain (which never happens with more deliberate tempering techniques) and the cornstarch didn't get up to temperature to thicken. Well, it thickened at first but by day two in the fridge it was runny.

  • Chocolate-lemon doberge cake

    • Silver.bird22 on August 20, 2025

      A fun challenge. I think the buttercream should have more lemon tang.

  • Key lime pie

    • als102 on January 01, 2026

      Really really good!! The meringue is easy to make and the graham cracker and pretzel crust is especially delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1954210493
  • ISBN 13 9781954210493
  • Linked ISBNs
  • Published Nov 12 2024
  • Format Hardcover
  • Page Count 520
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

A first-of-its-kind Southern cookbook featuring more than 300 ATK recipes and fascinating insights into the culinary techniques and heroes of the American South.

Tour the diverse history of Southern food through the voices of 60 women and nonbinary contributors who’ve shaped the cuisine!

Shepherded by Toni Tipton-Martin and Cook's Country Executive Editor and TV personality Morgan Bolling, When Southern Women Cook showcases the hard work, hospitality, and creativity of women who have given soul to Southern cooking from the start. Every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today.

60+ voices paint a true picture of the South: Emmy Award–winning producer and author Von Diaz covers Caribbean immigrant foodways; chef, author, and TV personality Vivian Howard talks about cooking in a man's world; mixologist and beverage historian Tiffanie Barriere reflects on Juneteenth customs including red drink.

300 Recipes—must-knows, little-knowns, and modern inventions: Regional Brunswick Stew, Dollywood Cinnamon Bread, Sweet Tea–Brined Fried Chicken, Okra Dal, Hibiscus Iced Tea Cocktail for Juneteenth, and Oatmeal and Guava Cookies (a very Miami update) bridge the gap between what Southern cooking is known for and how it continues to evolve.

Recipe headnotes contextualize your cooking: Learn Edna Lewis’ biscuit wisdom. Read about Waffle House and fry chicken thighs to top light-as-air waffles. Meet Joy Perrine, the "Bad Girl of Bourbon."

Covering every region and flavor of the American South, from Texas Barbecue to Gullah Geechee rice dishes, this collection of 300 recipes is a joyous celebration of Southern cuisine and its diverse heroes, past and present.

Other cookbooks by this author