There’s a tendency—especially with something like focaccia—to keep adding . . . stuff. Garlic. Cheese. Butter. Layers of flavor stacked on top of each other until the bread becomes something else entirely. And there’s a place for that. I’ve done it myself. But this version…

Baked in cast-iron and spooned warm from the skillet, this custardy Kentucky spoonbread is a Southern classic that surprises in the best possible way. Five days on the road, headed south to Georgia for a family visit, and somewhere along the way, hunger made a…

If I close my eyes, I can still see it like yesterday: it was Thanksgiving morning in 1969, just a few months after Neil Armstrong and Apollo 11 first set foot on the moon. I was eleven, standing in my grandmother’s farmhouse kitchen, watching her…