August 2012

The adjectives most commonly applied to biscuits today are “fluffy” and “light.” But “filling” and “long-lasting” were once the criteria for a good biscuit.

In tribute to the great American spiral-bound tradition comes "The Southern Foodways Alliance Community Cookbook," published by the University of Georgia Press in partnership with the SFA, headquartered on the campus of the University of Mississippi.

Readers sent us their favorite restaurants for best Southern cooking and fine dining, favorite diners and favorite desserts. On the following pages are your votes, plus a selection of recipes – enjoy!

Whether you roll it in peanuts or corn flakes, serve it atop a bed of lettuce or upright with a cherry on top,“banana salad” is one tasty treat.