So southern, soulful and delicious

Southern Living, Spring 2002 by Brown, Cybil A

Try these top-rated recipes to see why they've become some of our region's most treasured dishes.

Sunday dinner is a big deal at my house. Out come the cast-iron skillet and dog-eared recipe books; sometimes I call my grandmother for a few pointers. Drop by, and chances are you'll find a pot of greens simmering on the stove, a chicken waiting to be fried, and cornbread baking.

No matter how sophisticated my taste buds become, straightforward Southern food still has a place on my dinner table. This menu offers some of my very favorite culinary icons.

Each time I serve these dishes, I realize what makes them so special-the land from which they come, the hands that prepare them, and, most importantly, the memories that surround them. Prepare this meal one Sunday, and experience soulful Southern cooking at its best. CYBIL A. BROWN

SOUTHERN SWEET TEA

MAKES 1 GALLON

OUR BEST SOUTHERN FRIED CHICKEN

MAKES 4 SERVINGS

Soaking the chicken before trying seals the meat to prevent it from absorbing too much oil; it also produces an irresistible crispy crust.

HEARTY BLACK-EYED PEAS

MAKES 8 SERVINGS

In a pinch, canned black-eyed peas doctored with chopped country ham or smoked sausage make a respectable 10-minute substitute for this Southern classic.

SIMPLE TURNIP GREENS

MAKES 4 TO 6 SERVINGS

Trim away tough stalks and stems from greens; rinse until all grit is removed. We added sugar during cooking to eliminate bitterness-but some Southerners hotly debate this step.

HOT-WATER CORNBREAD

MAKES 8 CAKES

PEPPER SAUCE

MAKES 1 1/2CUPS

CLASSIC CHESS PIE

MAKES I (9-INCH) PIE

Rolling two refrigerated piecrusts together creates a tender, flaky pastry that rivals any homemade one.