You know it’s a Southern slow cooker book when recipes may call for the ingredients to be first kissed by a cast-iron skillet. Heirloom and well-loved vegetables, such as pole beans and sweet potatoes and kale, are a part of the package, along with Smokey Navy Bean Soup (with cornbread), Creamy Cheese Grits, Shrimp Creole, and Carolina-style BBQ—its sauce from scratch, not a bottle.
Fried chicken. Cornbread. Sunday morning bacon. Apple Brown Betty. All of these delicious, home-cooked foods traditionally come out of a cast-iron skillet. At my house, we have three or four of them that have been passed down through generations. While Ellen Brown’s New Cast Iron Skillet Cookbook has takes on these basic things, it opens a wider range of flavors and techniques from around the country and around the world.
Southern Living’s Farmers Market Cookbook has interesting, beautiful recipes that are not difficult for an ordinary cook to produce. This is to be expected as it is typical of anything from Southern Living’s magazines and cookbook lines. But what is different here is the book’s focus on vegetables, fruits, cheeses, and other foods that are available seasonally at local farmers markets.
Legendary New York Times food writer Craig Claiborne wrote more than 20 cookbooks, but surely none could have been closer to his heart or his roots than Southern Cooking.