We dusted off our grandmothers’ recipe cards and brought back some of our favorite vintage dishes whose stories and flavors are worthy of your modern dining tables.

Legend has it, Jezebel Sauce was named for fiery Bible character Queen Jezebel, so it’s no wonder that this spicy-sweet sauce found its roots in the Southern Bible Belt. Horseradish and mustard give it a zing, while sweet fruit preserves balance out the flavor for a versatile concoction that’s delicious on everything from chicken and ham to a block of cream cheese.


Moravian Sugar Cake

This sweet treat is a cousin of coffee cake, with a distinct bread-like texture from the addition of yeast and mashed potato to the batter. Named for Moravian settlers in the North Carolina Piedmont region who are credited with creating it, this fluffy cake is a delicious breakfast, snack, or dessert. We took ours up a notch by using mashed sweet potatoes in place of regular potatoes.


Pine Bark Stew

While no one knows for sure, some believe this mysterious stew got its name from the firewood atop which the soup simmered, while others speculate the idea came about when colonists saw eastern coastal Indian tribes eating a fish soup with pine bark utensils. That’s right—you won’t be biting down on any bark in this classic communal stew filled with fresh fish, smoky bacon, potatoes, and onions. We added juniper berries in this version for a hint of earthy flavor.


Kentucky Transparent Pie 

Most similar in texture to a chess pie, this classic pie features a creamy, opaque filling baked into a flaky crust. It’s traditionally based on simple ingredients: sugar, eggs, milk, and flour, which made it an accessible treat. And while a bakery in Maysville, Kentucky, is credited for popularizing the transparent pie in the 1930s, we’re bringing it back with our simple, bourbon-spiked version.


  1. I would love to have the boiled custard recipe from the article Georgia’s custard in the Nov/Dec 2019 issue. It looks to be unique as a pudding-like dessert rather than a beverage, like other boiled custard recipes I see online. It strikes a memory of a dessert I may have had on a trip down South when I was a really little girl.


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