The classic, old fashioned "Cuppa" cobbler, made with fresh strawberries.

Fresh Strawberry Cobbler

Early Louisiana strawberries have been so abundant and affordable since their arrival, that they've been a regular purchase on our grocery list all month. Now we're starting to see the Florida berries show up in the markets.

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Step by Step How to Make Homemade Southern Style Chicken and Dumplings

Homemade from scratch, Southern style chicken and dumplings, made from a whole chicken and rolled dumplings, and served here with steamed, buttered carrots, crowder peas and corn muffins.

Homemade Southern Style Chicken and Dumplings

I didn't grow up with what many of you deem to be a classic Southern style rolled dumpling. Mama's chicken and dumplings had fluffy little puffs of biscuit dough floating in them and they were so good. It's the way I made them when I moved on from my parent's house to the house I shared with my husband, and they remain my favorite still today.

Frankly, no two Southerners are likely to agree on how chicken and dumplings should be made anyway, but I know of quite a few other Southerners who quietly admit that they grew up with drop dumplings too. Guess it just all depends on what you grew up with.

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A basic recipe for buttermilk corn muffins.

Basic Buttermilk Corn Muffins

Sometimes you just want your cornbread in convenient little packages with crispy edges all around, rather than just a slice cut off of a pan, and corn muffins are just one of many ways to get that. There are quite a few specialty pans you can buy for this these days, but most everybody already has a muffin tin, making it the most convenient delivery system for these little bites of cornbread.

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Noodles and Cabbage with Sausage

A dish of cabbage and onions pan sauteed in butter with cooked egg noodles and andouille sausage stirred in.

Noodles and Cabbage

First off, let's just clear the air by saying no... this is not a "southern" recipe, so out of the gate, I'll let you know that we are veering off the path today, to visit, in this case, Poland.

One day, not long ago, a reader mentioned this dish on the Facebook page and, being a lover of all things cabbage, I decided to make it. I had no idea of the true origins of this cabbage and noodle dish, so I did a little digging. Turns out, based on my own ancestry, it should already be in my blood and so, in truth, I guess it actually does fit here.

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Fix it & Freeze it - Heat it & Eat it Cookbook Review

Fix it & Freeze it - Heat it & Eat it Cookbook from Southern Living, a quick-cook guide to more than 200 make-ahead dishes, with freezing and reheating instructions.

Fix it & Freeze it - Heat it & Eat it Cookbook

Southern Living has been coming out with a great range of category driven cookbooks in the past few years and I've had the privilege of being able to both review and share some of them with Deep South Dish readers. If you're a cook who enjoys the reward of having prepared, made-ahead meals in the freezer or making meals that serve double duty, I think you will really enjoy Southern Living's Fix it & Freeze it, Heat it & Eat it Cookbook.

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An easy baking mix biscuit based on the Red Lobster Cheddar Bay biscuit copycats, made with sharp cheddar cheese and melted butter, infused with fresh garlic.

Garlic Cheddar Drop Biscuits

Since I still had some baking mix in the pantry, leftover from my annual holiday sausage cheese balls, I thought it'd be a good time to use some to publish these drop biscuits with garlic and cheese. These yummy biscuits were made famous by Red Lobster restaurant's Cheddar Bay Biscuit of course, and the multitude of copycat recipes that resulted from it. This is the copycat version that I ended up with after a few trials.

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The popular American version of Pasta e Fagioli soup, made with a mirepoix of chopped onion, carrots and celery, ground beef, tomatoes, greens, white and red kidney beans and ditalini pasta.

Pasta e Fagioli Soup

The recipe for Pasta e Fagioli, a pasta and white bean dish, in the Italian cookbook, The Silver Spoon, is much less involved than the Americanized soup we are more familiar with from the Olive Garden restaurants.

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