Southern

This classic chocolate cake gets its unlikely moniker from its color--the same as the deep, rich soil that lines Old Man River. It's usually made in a single-layer rectangular baking pan, but we dressed ours up and fashioned it into a layer cake.

If there is any "magic" to our cooking, it's in seasoning mixes such as this. With this mixture, we try to unmask the depth of flavor in our native seafood, not overpower it. We want every bite to display a full flavor profile, so we liberally sprinkle seasoning on the entire piece of fish. That means both sides. Make a decent-sized batch of this mixture so it will always be handy, then rub it or sprinkle it on the food. Remember, mixtures such as this cost very little to make yourself but quite a lot if you buy them at retail.

See how to <epi:recipelink id="">devein shrimp</epi:recipelink>.

Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.

Packed with chicken and vegetables, this savory cobbler is a down-home main course. Uncork a chilled Sauvignon Blanc.

Pumpkin adds beautiful color to the all-American cheesecake while pecan praline makes a southern-style topping. Begin preparing this cake a day ahead.

Cajun flavors—andouille sausage, corn bread, red bell pepper and cayenne pepper—combine in an excellent side dish that brings color and spice to the Thanksgiving table.

Around the Gulf and other coastal regions of the United States, African-Americans revel in shrimp. In this recipe, the shrimp are spiced twice, once while cooking and a second time in an overnight marinade. Can be prepared in 45 minutes or less but requires additional unattended time.

This is just the ticket for spicy-food aficionados. Serve it over rice-and keep a fire extinguisher nearby. If your taste is a little less adventurous, start with only 2 teaspoons Cajun seasoning and 1/2 teaspoon dried crushed red pepper flakes; then adjust as the mixture cooks.

A spicier version of that old Southern favorite. From Mother Africa's Table, National Council of Negro Women, Washington, D.C.

Because of their high oil content, sesame seeds begin to turn rancid very easily. For this recipe it is important that they be very fresh. Taste the seeds after you purchase them, and if they are a little "off" take them back.

The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine's in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped greens and copious amounts of butter and then baked in their shells, was considered so rich that it had to be named after the richest man of the day, John D. Rockefeller. A few years later, no self-respecting restaurateur would be without his own version on the menu. This lighter take features spinach, watercress, green onions and grated Parmesan.

Grits (made from dried hulled hominy) are at the heart of many a southern breakfast. Texture is the hallmark of good grits — they should be slightly loose but not too runny on the plate. Active time: 15 min Start to finish: 1 1/4 hr