Buttermilk

Panna cotta is a no-brainer, sweetened cream thickened with gelatin. It has long been made with whatever dairy is around, and I think it’s far better when a certain amount of the cream is replaced by buttermilk. The result is more complex and not so stultifyingly rich.

Another good pancake starter or side dish. At their best hot, but still good warm. You can use frozen spinach for this if that’s all you have.

This recipe is a new twist on one in The Lady & Sons Savannah Country Cookbook. Dip into the Dijon sauce with care—it’s a little on the hot side. We like to put a small dollop of roasted red pepper vinaigrette on each tomato slice.

This is a very old Southern recipe that has been handed down from one generation to another.

These biscuits have become one of our signature items at The Lady & Sons Restaurant. Everyone really looks forward to us bringing them out, whether it be after they are seated or while they are waiting in line.

These hoecakes have become a favorite with our guests. Use them to soak up that good pot liquor from turnip or collard greens. After the plate is completely sopped clean, save one to eat as a dessert along with maple syrup.