Today’s recipe is from Belinda Ellis’ Biscuits: a Savor the South® cookbook. Ellis is editor of Edible Piedmont, a North Carolina food magazine, and a member of the Southern Foodways Alliance. Her recipe is a Southern take on a Reuben Sandwich, made with rye biscuits instead of traditional rye bread. This sandwich is scrumptious for lunch, dinner, and even breakfast! Continue Reading Recipe: Southern Reuben
The 10-volume set of Savor the South® Cookbooks is now available in hardcover at a special discounted price. Don’t miss out on this limited-time offer. Buy the set and save big! Continue Reading Save 40% on Savor the South Cookbooks 10-volume Set
There are many who say they can only make “hockey pucks,” “door stops,” or bread the dog wouldn’t eat. I learned that a whole lot of bakers give up on biscuits after a couple of attempts, when all they needed was a few simple tips and some practice. Continue Reading Interview: Belinda Ellis on Biscuits
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