Maya Angelou Recipes: 15 Soul Food Classics, Including the Smothered Chicken Oprah Renamed

These Maya Angelou recipes start in a small country store in Stamps, Arkansas, where her grandmother Annie Henderson raised her and sold fried pies to workers at the cotton gin and lumber mill. The poet grew up on her grandmother’s fried chicken, potato salad, greens, corn bread, lemon meringue pie and caramel cake, and at 17 she was cooking six days a week at the Creole Cafe in San Francisco. Years later she gathered 73 recipes and 28 essays into her cookbook Hallelujah! The Welcome Table, followed by Great Food, All Day Long. Even Oprah Winfrey got a famous nickname out of her smothered chicken. Here are the soul food classics and holiday dishes that belong on your table this season, from skillet suppers to sweet Southern desserts..

Maya Angelou Recipes: The Smothered Chicken Oprah Called Suffocated Chicken

Picture a heavy skillet, chicken browning slowly, then onions and gravy poured over until every piece disappears under a blanket of flavor. Among all the Maya Angelou recipes, this is the one with the best story: Oprah Winfrey called it suffocated chicken. Brown the chicken well before the gravy goes in, because that color is where the flavor lives. Serve it with rice or biscuits to catch every drop, just like the Sunday soul food dinners your family still talks about. Would your family fight over the last spoonful of gravy too..

You will need: 8 bone-in chicken thighs, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1/2 cup all-purpose flour, 3 tbsp vegetable oil, 1 large onion sliced, 8 oz mushrooms sliced, 2 garlic cloves minced, 2 cups chicken broth, 1/2 cup milk

How to make it: 1. Season chicken with salt, pepper and paprika, then dredge in flour. 2. Brown in hot oil in a cast iron skillet, 5 minutes per side; set aside. 3. Cook onion, mushrooms and garlic in the drippings until soft, then stir in 2 tbsp of the leftover flour. 4. Whisk in broth and milk until smooth and bubbling. 5. Return chicken, cover and simmer 35 to 40 minutes until it reaches 165 F.

Maya Angelou Recipes: Caramel Cake With Soft Caramel Frosting

Caramel cake was one of the treats her grandmother Annie Henderson was known for, and Angelou told the Chicago Tribune it was the one she liked. A tender yellow butter cake gets covered in a cooked caramel frosting that sets soft and fudgy. The frosting takes patience: cook it gently, then beat it while it is still warm so it spreads like silk. If it firms up too fast, a splash of warm milk brings it back. It sits proudly beside other Southern holiday classics. Is caramel cake on your holiday dessert table?

You will need: For the cake: 1 cup butter softened, 2 cups sugar, 4 large eggs, 3 cups cake flour, 1 tbsp baking powder, 1/2 tsp salt, 1 cup milk, 2 tsp vanilla. For the frosting: 1/2 cup butter, 1 cup packed brown sugar, 1/4 cup milk, 2 cups powdered sugar, 1 tsp vanilla

How to make it: 1. Heat oven to 350 F and grease two 9 inch pans. 2. Cream butter and sugar, beat in eggs one at a time, then add dry ingredients alternately with milk and vanilla. 3. Bake 28 to 32 minutes and cool completely. 4. For frosting, boil butter and brown sugar 2 minutes, add milk and return to a boil, then cool 10 minutes. 5. Beat in powdered sugar and vanilla until spreadable and frost the cake quickly.

Southern Fried Chicken Like Grandma Annie Made

Fried chicken was at the top of her grandmother’s list, and few dishes say welcome like a platter of it. Soak the pieces in seasoned buttermilk for at least four hours so the meat stays juicy, then dredge in flour and let them rest ten minutes so the coating sticks. Fry in batches without crowding, and check that the thickest piece reads 165 F. It is a Sunday dinner straight out of the Maya Angelou recipes tradition, and a dish even Mark Twain missed abroad. Is your family team drumstick or team wing?

You will need: 3 lb chicken pieces, 2 cups buttermilk, 2 tsp salt, 1 tsp hot sauce, 2 cups all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1 tsp black pepper, vegetable oil for frying

How to make it: 1. Soak chicken in buttermilk, 1 tsp salt and hot sauce 4 hours or overnight in the fridge. 2. Mix flour with remaining salt and spices. 3. Dredge chicken and rest 10 minutes. 4. Fry in 325 F oil, turning, 12 to 15 minutes until 165 F inside. 5. Drain on a rack.

Buttermilk Biscuits and Gravy From a Grandmother’s Kitchen

Some of the best Maya Angelou recipes came straight from the grandmother who raised her in Stamps, Arkansas, and a pan of hot biscuits belongs on that kind of table. The secret is cold butter and a light hand: mix only until the dough comes together, then cut straight down without twisting the cutter so they rise tall. Split them open and ladle on peppery cream gravy for breakfast, the way old-fashioned pioneer kitchens stretched a meal. Who in your family made the biscuits on Sunday?

You will need: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1/2 cup cold butter cubed, 3/4 cup cold buttermilk. For the gravy: 1/2 lb breakfast sausage, 1/4 cup flour, 2 1/2 cups milk, 1/2 tsp black pepper, salt to taste

How to make it: 1. Heat oven to 450 F. 2. Whisk flour, baking powder, baking soda and salt, cut in butter, then stir in buttermilk just until combined. 3. Pat 1 inch thick, cut rounds and bake 12 to 14 minutes. 4. Brown sausage, stir in flour, then whisk in milk and simmer until thick. 5. Season with pepper and spoon over split biscuits.

Lemon Meringue Pie Piled High

Lemon meringue pie was another of her grandmother’s specialties, the kind of dessert that made a plain weeknight feel like a celebration. Tart, silky lemon filling sits under a cloud of golden meringue. Here is the tip that stops weeping: spread the meringue over the filling while the filling is still hot, and seal it right to the crust edges so it cannot shrink. Let it cool at room temperature before slicing. For more sunny bakes, try these bright winter lemon desserts. Do you like your meringue tall or toasty?

You will need: 1 baked 9 inch pie crust, 1 1/4 cups sugar, 1/3 cup cornstarch, 1/4 tsp salt, 1 1/2 cups water, 4 large eggs separated, 1/2 cup fresh lemon juice, 1 tbsp lemon zest, 2 tbsp butter, 1/4 tsp cream of tartar, 1/2 cup sugar for meringue

How to make it: 1. Heat oven to 350 F. 2. Cook sugar, cornstarch, salt and water until thick, temper in yolks and cook 2 minutes more. 3. Stir in lemon juice, zest and butter, then pour hot into the crust. 4. Beat whites with cream of tartar to soft peaks, add 1/2 cup sugar and beat to stiff peaks. 5. Spread over hot filling, sealing to the crust, and bake 12 to 15 minutes until golden. 6. Cool 1 hour, then chill.

Maya Angelou Recipes: Crackling Corn Bread in a Hot Skillet

Her grandmother’s crackling corn bread was the old-fashioned kind, studded with crispy bits of fried pork that turn every bite rich and crunchy. Of all the Maya Angelou recipes rooted in Arkansas, this one shows how Southern cooks wasted nothing. Heat the cast iron skillet in the oven with a little fat before the batter goes in; that sizzle gives you a crisp, golden crust. A warm wedge is perfect beside a pot of navy beans and ham. Did your grandmother keep a skillet just for corn bread?

You will need: 2 cups cornmeal, 1 tsp baking soda, 1 tsp salt, 2 cups buttermilk, 1 large egg, 3 tbsp bacon drippings or oil, 1 cup crispy fried pork skin pieces crumbled

How to make it: 1. Heat oven to 425 F with the drippings in a 10 inch cast iron skillet. 2. Whisk cornmeal, baking soda and salt. 3. Stir in buttermilk and egg, then fold in the pork pieces. 4. Pour batter into the sizzling skillet. 5. Bake 20 to 25 minutes until golden and firm in the center.

Maya Angelou Recipes: Fried Pies Like Grandma Sold at the Cotton Gin

Her grandmother Annie Henderson sold fried pies to the workers at the cotton gin and the lumber mill in Stamps, Arkansas, and that little business is woven into many Maya Angelou recipes and stories. Half moons of flaky dough are filled with spiced dried apples, crimped with a fork and fried golden. Keep the filling thick and cool before filling, or the pies will leak. Fry at a steady 350 F so the crust cooks through. Feeding a bigger crowd? Try sheet pan slab pies. Would you have stopped at her store for one?

You will need: 2 cups dried apples, 2 cups water, 1/2 cup sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tbsp butter, 2 refrigerated or homemade pie crusts, vegetable oil for frying, powdered sugar for dusting

How to make it: 1. Simmer dried apples in water 20 minutes until soft, then mash with sugar, spices and butter and cool. 2. Cut dough into 5 inch rounds. 3. Spoon 2 tbsp filling onto each, fold and crimp with a fork. 4. Fry in 350 F oil 2 to 3 minutes per side until golden. 5. Drain and dust with powdered sugar.

Southern Potato Salad for the Family Reunion

No Southern table is complete without a big bowl of potato salad, and it was one of the dishes her grandmother was known for. This style is creamy, a little tangy from mustard and pickle relish, and dotted with chopped egg. Dress the potatoes while they are still warm so they soak up the seasoning, then chill before serving. Keep it cold, and do not leave it out more than two hours. It is the perfect partner for pulled pork sandwiches at a reunion. Do you add paprika on top or keep it plain?

You will need: 3 lb russet potatoes peeled and cubed, 4 hard boiled eggs chopped, 1 cup mayonnaise, 2 tbsp yellow mustard, 1/4 cup sweet pickle relish, 1/2 cup celery diced, 1/4 cup onion minced, 1 tsp salt, 1/2 tsp black pepper, paprika for topping

How to make it: 1. Boil potatoes in salted water 10 to 12 minutes until just tender and drain. 2. Mix mayonnaise, mustard, relish, salt and pepper. 3. Fold dressing into warm potatoes with celery and onion. 4. Gently stir in eggs. 5. Chill at least 2 hours and dust with paprika.

Slow-Simmered Collard Greens With Smoked Turkey

Greens were part of her grandmother’s everyday cooking, and a pot of collards simmering on the stove is still the smell of a Southern Sunday. Cook them low and slow with smoked turkey until they are silky, and save the broth, called pot likker, for dunking corn bread. Wash the leaves well in several changes of cold water, because grit hides in the folds. They pair beautifully with smoked turkey wing dinners. Do you add a splash of vinegar at the end?

You will need: 2 bunches collard greens stemmed and sliced, 1 smoked turkey wing, 1 onion chopped, 3 garlic cloves minced, 6 cups chicken broth, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp red pepper flakes, salt to taste

How to make it: 1. Simmer smoked turkey, onion and garlic in broth for 30 minutes. 2. Add collards a handful at a time as they wilt. 3. Stir in sugar and red pepper flakes. 4. Cover and simmer 1 hour until tender. 5. Pull meat from the bone, stir it back in, and finish with vinegar and salt.

Maya Angelou Recipes: Black-Eyed Peas Over Rice

A pot of black-eyed peas is pure Southern comfort, and many families cook them for good luck on New Year’s Day. Simmer them with smoked turkey, onion and a little pepper until creamy, then spoon them over fluffy white rice. Soak dried peas overnight for even cooking, or skip the soak and add about thirty minutes. Taste before salting, since smoked meat brings its own. Collections of Maya Angelou recipes feel right next to these Gullah holiday classics. Do you eat black-eyed peas for luck?

You will need: 1 lb dried black-eyed peas soaked overnight, 1 smoked turkey leg, 1 onion chopped, 2 garlic cloves minced, 1 bay leaf, 8 cups chicken broth, 1/2 tsp red pepper flakes, salt and pepper to taste

How to make it: 1. Drain the soaked peas. 2. Simmer smoked turkey, onion, garlic and bay leaf in broth for 30 minutes. 3. Add peas and red pepper flakes. 4. Simmer 45 to 60 minutes until creamy. 5. Shred the turkey into the pot and season to taste. 6. Serve over hot white rice.

Maya Angelou Recipes: Herb Crusted Holiday Ham

Ham was on her holiday menu, sharing the table with turkey, beef and lamb, a spread built for a house full of guests. A slow roasted ham with a crust of herbs, mustard and a little brown sugar makes the table look like a celebration before anyone sits down. Score the fat in a diamond pattern so the seasoning sinks in. Most store hams are fully cooked, so you are simply warming it to 140 F. Set out a retro holiday relish tray while it rests. Do you save the ham bone?

You will need: 1 fully cooked bone-in ham (8 to 10 lb), 1/4 cup Dijon-style mustard, 1/4 cup packed brown sugar, 2 tbsp fresh thyme and rosemary chopped, 3 garlic cloves minced, 1 tsp black pepper, 1/2 cup water

How to make it: 1. Heat oven to 325 F. 2. Score the ham in a diamond pattern and set it in a roasting pan with water. 3. Cover with foil and bake about 15 minutes per pound. 4. Mix mustard, brown sugar, herbs, garlic and pepper. 5. Spread over the ham and bake uncovered 30 minutes more until 140 F inside.

Roast Leg of Lamb With Potatoes

Lamb was part of her holiday menu too, a sign of a cook who fed her guests generously. Angelou grilled hers, but on a cold night the oven does the work: a leg of lamb rubbed with garlic, rosemary and lemon roasts right on a bed of potatoes and carrots, so the vegetables soak up every drop. Rest it fifteen minutes before slicing across the grain. It is a showstopper among the most requested holiday dishes. Would lamb surprise your holiday guests?

You will need: 1 bone-in leg of lamb (5 to 6 lb), 1/4 cup olive oil, 6 garlic cloves minced, 2 tbsp fresh rosemary chopped, 1 lemon juiced and zested, 2 tsp salt, 1 tsp black pepper, 2 lb potatoes cut in chunks, 4 carrots cut in chunks

How to make it: 1. Mix oil, garlic, rosemary, lemon, salt and pepper and rub over the lamb; chill overnight if you can. 2. Heat oven to 425 F. 3. Toss potatoes and carrots in a roasting pan and set the lamb on top. 4. Roast 20 minutes, lower to 350 F and roast about 1 1/4 hours more until 145 F for medium rare. 5. Rest 15 minutes and slice.

Southern Chicken Tamales

Not every dish at a welcome table has to come from the same place, and a great cook collects favorites wherever life takes her. Southern style tamales wrap seasoned chicken and tender masa in corn husks, then simmer or steam until they slip free. They are a fun weekend project, and a crowd of helpers makes the rolling go fast. Spread the masa thin, and test one before cooking the batch; it should peel cleanly from the husk. Freeze extras and serve them with a big pot of pozole. Would you make a tamale day a holiday tradition?

You will need: 24 dried corn husks soaked, 4 cups masa harina, 1 tsp baking powder, 1 1/2 tsp salt, 2 tsp chili powder, 2/3 cup vegetable shortening, 3 cups warm chicken broth, 3 cups cooked shredded chicken, 1 cup red chile sauce

How to make it: 1. Beat shortening until fluffy, then add masa, baking powder, salt, chili powder and broth to make a soft dough. 2. Mix chicken with chile sauce. 3. Spread 3 tbsp masa on each husk, add a spoon of chicken and roll. 4. Stand tamales upright in a steamer. 5. Steam covered 60 to 75 minutes until the masa pulls away from the husk.

Maya Angelou Recipes: A Cozy Bean Cassoulet

A welcome table can travel far from home, and this French country stew of white beans, sausage and chicken shows how comfort food speaks every language. It is the kind of slow dish worth making when friends are coming and the evening is long. Brown the meats first and let the beans simmer gently so they turn creamy but hold their shape. A crisp crumb topping finishes it. Like many Maya Angelou recipes, it is meant to feed a crowd, much like these French bistro dinners. Would you serve this on a cold Sunday?

You will need: 4 bone-in chicken thighs, 1 lb smoked sausage sliced, 2 tbsp olive oil, 1 onion chopped, 2 carrots diced, 4 garlic cloves minced, 2 cans (15 oz each) white beans drained, 1 can (14.5 oz) diced tomatoes, 2 cups chicken broth, 1 tsp thyme, 1 cup breadcrumbs, 2 tbsp butter melted

How to make it: 1. Heat oven to 350 F. 2. Brown chicken and sausage in oil in a Dutch oven and set aside. 3. Cook onion, carrots and garlic until soft. 4. Add beans, tomatoes, broth, thyme and the meats. 5. Top with breadcrumbs mixed with butter and bake uncovered 1 hour until the chicken reaches 165 F.

Southern Sweet Potato Pie

Sweet potato pie is the quiet star of a Southern Thanksgiving, warm with cinnamon and nutmeg and smoother than you expect. Roast the sweet potatoes instead of boiling them; the natural sugars deepen and the filling stays rich, not watery. Beat the filling until silky so no strings remain. Bake until the center barely jiggles, then cool fully so it sets for clean slices. For another famous version, try the Patti LaBelle sweet potato pie. Do you serve it warm or chilled?

You will need: 1 unbaked 9 inch pie crust, 2 cups roasted sweet potato mashed, 1/2 cup butter melted, 1 cup sugar, 1/2 cup evaporated milk, 2 large eggs, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt

How to make it: 1. Heat oven to 350 F. 2. Beat sweet potato, butter and sugar until smooth. 3. Mix in evaporated milk, eggs, vanilla, spices and salt. 4. Pour into crust. 5. Bake 55 to 60 minutes until the center is just set, then cool 2 hours.