This savory bread pudding, made with biscuits, was contributed by chef Chris Lusk at Cafe Adelaide to 'The P&J Oyster Cookbook,' by the Sunseri family and Kit Wohl ($35, Pelilcan Publishing) This ...

Combine chocolate, rum, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool to room temperature. Whisk butter until combined.

In their new cookbook, "Southern Biscuits" (Gibbs Smith), Nathalie Dupree and Cynthia Graubart offer not only lots of ways to make biscuits, but also some neat ways to use the leftovers. The recipe ...

There’s something about a Southern kitchen that just feels like home—especially when Grandma’s recipes are on the table.

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. This week we continue our look back at the origins of the Food Section (now known as Wednesday Style). In ...

“It’s a great handheld dessert with velvety bits of chocolate and marshmallow in each bite,” says the owner of Bomb Biscuit Company in Atlanta Sabrina Weiss is the Editorial Assistant of PEOPLE's food ...