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John Martin Taylor

  • Recipe

    Olive Oil-Braised Collards

    You can cook these greens a day ahead and reheat them on the big day. I like to serve them with hot pepper vinegar.

  • Recipe

    Slow-Baked ‘City’ Ham

    If you opt for a half-ham, buy the shank end -- the meat contains less fat and gristle; for all size hams, figure about 25 min. per pound.

  • How-To

    How to Bake a Ham So It’s Juicy and Tender

    For a sumptuous smoked ham, heat it low and slow and leave off the sticky glaze

  • Recipe

    ‘Cat-Head’ Biscuits

    I love these buttery biscuits (named for their relatively large size). They're perfect for serving with Slow-Baked City Ham.

  • Recipe

    Fried Onion Rings

    I like to invite my guests to enjoy a drink while I fry the onions; then I offer baskets of onion rings fresh from the fryer. Make the batter at…

  • Recipe

    Apple Fritters

    A light egg-white batter makes these sweet-tart fritters crisp and golden. The batter works equally well with pears and plums.

  • How-To

    Deep-Fried Foods that Sizzle with Flavor

    High heat, a heavy pot, and fresh oil are the keys to crisp, grease-free favorites like onion rings, fried shrimp, and hushpuppies

  • How-To

    Genuine Southern Biscuits

    Tender, flaky, delicious—and ready in less than half an hour

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