This chapter delves into a cantaloupe pie recipe, stressing the importance of ripe fruit and the historical role of railroads in the South's culinary landscape. Alongside personal anecdotes, the speakers explore Southern dessert traditions, including pudding recipes and cherished family dishes.
Anne Byrn stopped by the Atlanta studio to talk about her new book “Baking in the American South: 200 Recipes and Their Untold Stories.” She shares what makes Southern baking special, regional baking histories, and the origin of key lime pie.
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