Mrs. Wilkes' Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table by Sema Wilkes

  • Artichoke dip (page 24)

    from Mrs. Wilkes' Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table Mrs. Wilkes' Boardinghouse Cookbook by Sema Wilkes

    • Categories: Dips, spreads & salsas; Quick / easy; American South; Vegetarian
    • Ingredients: mayonnaise; Parmesan cheese; canned artichoke hearts; garlic powder
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  • Sweet potato soufflé

    • MarciK on November 02, 2025

      I tried this out today, quarter of the recipe, to see if I’d like to make it for Thanksgiving. I used cranberries instead of raisins because I had some to use up. This dish is a winner to me. I know not everyone likes coconut, but it goes so well with the sweet potatoes. I’ll have plain mashed potatoes too, so they can decide. I think a half recipe will be plenty for 4 people with a bunch of other side dishes.

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  • ISBN 10 1580082572
  • ISBN 13 9781580082570
  • Linked ISBNs
  • Published Mar 01 2001
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

In 1943, a young and determined Sema Wilkes took over a nondescript turn-of-the-century boardinghouse with a modest goal: to make a living by offering comfortable lodging and southern home cooking served family style in the downstairs dining room. Her reputation was strong and business brisk from the beginning, but it was the coverage in Esquire and the New York times, and a profile on David Brinkley's evening news that brought southern food lovers from all over the world to her doorstep.


The line now snakes out the front door and onto the street, where along with the locals and visitors, it is not uncommon to find Jimmy Carter or Roy Blount, Jr., among other familiar faces, waiting for their turn at Mrs. Wilkes' table.


With over 300 recipes and culinary historian John T. Edge's colorful telling of Mrs. Wilke's contribution to Savannah and southern cuisine, this rich volume is a tribute to a way of cooking--and eating--that must not be forgotten.

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