Pearl Bailey Recipes: 12 Cheap Comfort Dishes From the Tony-Winning Broadway Star’s Own 1973 Cookbook

Pearl Bailey Recipes come with the best names in any cookbook. The singer and actress who won a Tony Award for the all-Black Broadway production of a beloved musical and hosted The Pearl Bailey Show on ABC in 1971 also wrote a real cookbook. Pearl’s Kitchen, published in 1973, holds about a hundred simple, economical recipes with titles like Macaroni and Cheese If I Say So Myself, Hamburger All The Way and Lamb Chops Simpin Else. She even shared friends’ favorites, like Tony Bennett’s mother’s lasagna. Here are her dishes plus cheap, grandma-style comfort food in the same spirit, perfect for feeding a family on a holiday budget..

Pearl Bailey Recipes: Macaroni and Cheese If I Say So Myself

Only Pearl Bailey could name a recipe Macaroni and Cheese If I Say So Myself, and it sits in her 1973 cookbook, Pearl’s Kitchen, alongside about a hundred simple, thrifty dishes. Of all the Pearl Bailey recipes, this one sounds the most like her: proud, warm and a little funny. Our classic baked Southern version layers sharp cheddar into a creamy custard, so it slices like a casserole and holds its shape on a holiday plate. Tip: undercook the macaroni by two minutes so it finishes tender in the oven, and let it rest 10 minutes before serving. Bake it in a cast iron skillet for extra crispy edges. For more cozy suppers to serve beside it, see these soul food dinners..

You will need: 1 lb elbow macaroni, 4 tbsp butter, 4 cups shredded sharp cheddar (divided), 1 cup shredded mild cheddar, 2 eggs, 1 can (12 oz) evaporated milk, 1 cup full-fat milk, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika

How to make it: 1. Heat the oven to 350F and butter a 9×13 dish. 2. Boil macaroni 2 minutes less than the package time, drain and toss with butter. 3. Whisk eggs, both milks, salt and pepper. 4. Layer macaroni with 3 cups of the sharp cheddar and the mild cheddar, pour the milk mixture over and top with the remaining cheese and paprika. 5. Bake 35 to 40 minutes until set and golden.

Pearl Bailey Recipes: Hamburger All The Way

Hamburger All The Way is another recipe name straight from Pearl’s Kitchen, and it tells you she liked her burger loaded. A juicy patty seared in a hot pan and piled high with crisp lettuce, ripe tomato, sliced onion and melty cheese on a sturdy toasted roll is cheap, fast and deeply satisfying. These Pearl Bailey recipes were written for real family budgets, and a burger night fits right in. Tip: press a thumbprint in the center of each patty so it cooks flat, and toast the rolls in the pan drippings. A few fresh basil leaves make a nice garden twist. Cook to 160F. For more ideas, see these gourmet burgers at home. What goes on yours?

You will need: 1 1/2 lb ground beef (80/20), 1 tsp salt, 1/2 tsp pepper, 4 slices cheese (cheddar, mozzarella or American), 4 crusty rolls or buns, toasted, 1 sliced onion, 2 sliced tomatoes, lettuce leaves, pickles, a few basil leaves (optional), mustard, ketchup and mayonnaise

How to make it: 1. Shape the beef into 4 patties slightly wider than the rolls and press a thumbprint in the center. 2. Season both sides with salt and pepper. 3. Cook in a hot cast iron pan 4 minutes per side until 160F inside. 4. Top with cheese for the last minute, then toast the cut rolls in the pan. 5. Build on the rolls with lettuce, tomato, onion, pickles and sauces.

Pearl Bailey Recipes: Lamb Chops Simpin Else

Lamb Chops Simpin Else might be the most charming recipe name in any celebrity cookbook, and it is one of Pearl Bailey’s own. Rich, tender lamb chops seared hot with garlic and herbs feel like a special dinner without a fancy price. This is one of the quickest dishes on the list, ready in about 15 minutes. Tip: let the chops sit at room temperature 20 minutes before cooking so they sear evenly, rest them 5 minutes after, then spoon the buttery pan juices over the top. Steamed cauliflower and broccoli make an easy side. For more ideas, see these easy lamb dinners. Mint jelly or not?

You will need: 8 lamb loin or rib chops (1 inch thick), 1 1/2 tsp salt, 1/2 tsp pepper, 2 tbsp olive oil, 3 cloves garlic smashed, 2 sprigs rosemary, 2 tbsp butter, lemon wedges

How to make it: 1. Pat the chops dry and season with salt and pepper. 2. Heat oil in a heavy pan over medium high. 3. Sear the chops 3 to 4 minutes per side until 145F for medium rare. 4. Add butter, garlic and rosemary and spoon the foaming butter over the chops for 1 minute. 5. Rest 5 minutes and serve with lemon.

Pearl Bailey Recipes: Tony Bennett’s Mother’s Lasagna

Pearl’s Kitchen was not only her recipes. She also collected favorites from famous friends, including Tony Bennett’s mother’s lasagna, along with recipes from Bing Crosby and Carol Burnett. A big pan of homemade lasagna is the definition of feeding a crowd on a budget, and it is the friendliest of these Pearl Bailey recipes to make a day ahead. Our classic version layers a slow-simmered meat sauce with ricotta and mozzarella until the top turns golden and bubbly. Tip: let the lasagna rest 20 minutes after baking so it cuts into clean squares. For more, see these cheesy lasagna dinners. Corner piece or middle?

You will need: 1 lb ground beef, 1/2 lb Italian sausage, 1 onion chopped, 3 cloves garlic, 1 can (28 oz) crushed tomatoes, 1 can (6 oz) tomato paste, 1 tsp dried basil, 1 tsp oregano, 12 lasagna noodles cooked, 15 oz ricotta, 1 egg, 1/2 cup grated parmesan, 4 cups shredded mozzarella, salt and pepper

How to make it: 1. Brown beef, sausage, onion and garlic, then add tomatoes, paste and herbs and simmer 30 minutes. 2. Mix ricotta, egg and half the parmesan. 3. Layer sauce, noodles, ricotta and mozzarella three times in a 9×13 dish, ending with sauce and cheese. 4. Cover and bake at 375F for 25 minutes, then uncover and bake 25 minutes more. 5. Rest 20 minutes before cutting.

Ham Hocks and Greens

A pot of greens simmered with a smoky ham hock is the kind of thrifty, soul-warming dish that fits right in with these Pearl Bailey recipes, in the spirit of her simple, economical kitchen. One cheap hock flavors the entire pot, and the broth, called pot liquor, is so good people dip their cornbread right in it. Tip: wash the greens two or three times in cold water, because grit hides in the leaves. A splash of vinegar at the end brightens everything, and the greens taste even better the next day. For more ways to cook them, see these leafy greens recipes. Hot sauce on top?

You will need: 2 smoked ham hocks, 8 cups water or chicken broth, 1 onion chopped, 3 cloves garlic, 3 lb collard or mixed greens stemmed and sliced, 1 tbsp cider vinegar, 1 tsp sugar, 1/2 tsp red pepper flakes, salt to taste

How to make it: 1. Simmer the ham hocks in water with onion and garlic 1 1/2 hours. 2. Add the greens a handful at a time as they wilt. 3. Stir in vinegar, sugar and pepper flakes. 4. Simmer 45 minutes to 1 hour until silky. 5. Pull the meat from the hocks, return it to the pot and season.

Crispy Fried Okra

Crunchy cornmeal fried okra is a Southern favorite that turns even okra skeptics into fans, and it costs very little to make. It is a perfect side in the spirit of her simple, economical kitchen. Bite-size pieces get a quick buttermilk dip and a cornmeal coat, then fry until golden and crisp. Tip: fry in small batches so the oil stays hot and the okra stays crisp instead of greasy. Salt them the second they come out of the pan, and serve them right away while the coating crackles. For more sides, see these Southern Thanksgiving dishes. Ranch or hot sauce for dipping?

You will need: 1 lb fresh okra sliced 1/2 inch thick, 1 cup buttermilk, 1 cup cornmeal, 1/2 cup flour, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, oil for frying

How to make it: 1. Soak okra in buttermilk 10 minutes. 2. Mix cornmeal, flour, salt, pepper and paprika. 3. Lift the okra from the buttermilk and toss in the cornmeal mix. 4. Fry in 1 inch of 350F oil in small batches 3 to 4 minutes until golden. 5. Drain on a rack and salt right away.

Pearl Bailey Recipes: Skillet Fried Chicken

Fried chicken in a heavy cast iron pan is the Sunday dinner that tells everyone they are loved, and a few pieces go a long way for a family on a budget. It belongs with these Pearl Bailey recipes as a classic in the spirit of her simple, economical kitchen. Buttermilk keeps it juicy and a seasoned flour crust fries up crunchy. Serve it with a bowl of potato salad and a few lemon wedges, as pictured. Tip: keep the oil around 325F and turn the chicken often so it browns evenly and cooks through to 165F at the bone. For more, see these fried chicken recipes from around the world. White meat or dark?

You will need: 3 1/2 lb chicken pieces, 2 cups buttermilk, 2 tsp salt, 1 tsp hot sauce, 2 cups flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp pepper, 1 tsp salt, oil for frying

How to make it: 1. Soak the chicken in buttermilk, salt and hot sauce in the fridge 8 hours. 2. Mix flour with paprika, garlic powder, pepper and salt. 3. Dredge the chicken and rest 15 minutes. 4. Fry in 1 inch of 325F oil in a heavy pan 12 to 15 minutes, turning often, until 165F inside. 5. Drain on a rack.

Pearl Bailey Recipes: Red Beans and Rice

Red beans and rice is one of the most famous cheap comfort meals in American cooking, a big pot that feeds a family for days. It is a natural fit for Pearl Bailey recipes, in the spirit of her simple, economical kitchen. Slow-simmered red beans with sausage, onion, celery and peppers turn creamy and rich. Tip: mash a cup of beans against the side of the pot near the end to make the sauce extra creamy. For a pretty bowl, pack hot rice into a cup and turn it out in the center, then ladle the beans around it. For more, see these red beans and rice recipes. Extra hot sauce?

You will need: 1 lb dried red kidney beans soaked overnight, 1 lb smoked sausage sliced, 1 onion chopped, 1 green pepper chopped, 2 celery ribs chopped, 3 cloves garlic, 8 cups water or broth, 2 bay leaves, 1 tsp thyme, 1/2 tsp cayenne, salt, cooked rice

How to make it: 1. Brown the sausage in a large pot, then add onion, pepper, celery and garlic and cook until soft. 2. Add drained beans, water, bay leaves, thyme and cayenne. 3. Simmer 2 to 2 1/2 hours, stirring now and then, until the beans are soft. 4. Mash some beans against the pot to thicken. 5. Season and serve over rice.

Creamy Corn Pudding

Corn pudding is a soft, sweet and savory side that tastes like a cross between cornbread and custard, and it comes together with pantry staples. It fits beside these Pearl Bailey recipes as a cozy classic in the spirit of her simple, economical kitchen, and it may be the easiest holiday side here. Stir in a little diced roasted red pepper and mild green chiles, as pictured, for color and a gentle kick. Tip: bake until the center is just set with a slight jiggle, because it firms up as it rests, then cut it into squares. For more, see these corn side dishes. Sweet or savory?

You will need: 2 cups frozen corn thawed, 1 can (15 oz) cream-style corn, 3 eggs, 1 cup full-fat milk, 1/4 cup melted butter, 3 tbsp sugar, 3 tbsp flour, 1 tsp salt, 1/2 tsp pepper, 1/3 cup diced roasted red pepper and 2 tbsp mild green chiles (optional)

How to make it: 1. Heat the oven to 350F and butter an 8-inch square dish. 2. Whisk eggs, milk, butter, sugar, flour, salt and pepper. 3. Stir in both kinds of corn and the peppers if using. 4. Pour into the dish. 5. Bake 45 to 55 minutes until golden and just set in the center, then rest 10 minutes and cut into squares.

Golden Buttermilk Cornbread

Golden buttermilk cornbread is the cheapest, most comforting bread in Southern cooking, with a crisp crust and a tender, crumbly middle. It goes with the greens, the beans and every other savory dish here, all in the spirit of her simple, economical kitchen. Bake it in a square pan for neat squares like the one pictured, or in a cast iron skillet for wedges. Tip: heat the pan with the fat in the oven so the batter sizzles when it goes in, which builds that famous crust. Serve warm with a pat of butter. For more, see these cornbread recipes with or without sugar. Butter or honey?

You will need: 2 tbsp bacon fat or butter, 1 1/2 cups cornmeal, 1/2 cup flour, 1 tbsp sugar (optional), 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1 1/2 cups buttermilk, 2 eggs, butter for serving

How to make it: 1. Put the fat in an 8-inch square metal pan or 10-inch cast iron skillet and heat in a 425F oven. 2. Whisk cornmeal, flour, sugar, baking powder, soda and salt. 3. Stir in buttermilk and eggs. 4. Pour into the hot pan. 5. Bake 20 to 24 minutes until golden, cool 5 minutes and cut into squares.

Old-Fashioned Vanilla Pound Cake

A golden vanilla pound cake is the cake that shows up at every family gathering, church supper and holiday visit, and it is made from pantry basics. It rounds out these dishes as a classic in the spirit of her simple, economical kitchen. Baked in loaf pans, as pictured, it slices into neat, buttery pieces that are easy to share or wrap as gifts. The crust turns golden and slightly crisp while the inside stays dense and tender. Tip: beat the butter and sugar a full five minutes for a fine crumb. For more classics, see these vintage pound cake recipes. Plain or with strawberries?

You will need: 1 1/2 cups butter softened, 3 cups sugar, 6 eggs, 3 cups flour, 1/2 tsp salt, 1 cup sour cream or milk, 1 tbsp vanilla

How to make it: 1. Heat the oven to 325F and grease and flour two 9 by 5-inch loaf pans. 2. Beat butter and sugar 5 minutes. 3. Add eggs one at a time. 4. Add flour and salt alternately with sour cream, then vanilla. 5. Bake 60 to 70 minutes until a pick comes out clean and cool 15 minutes before turning out.

Pearl Bailey Recipes: Easy Peach Cobbler

Peach cobbler is the dessert that made Southern potlucks famous, and this easy batter version needs only pantry staples and a few cans or bags of peaches. Butter melts in the pan, the batter goes on top, the peaches go in and the oven does the rest, leaving a craggy golden crust like the one pictured. It is a sweet, thrifty finish to this cookbook-inspired spread. Tip: do not stir after adding the peaches, because the batter rises up around the fruit as it bakes. Serve warm. For more fruit desserts, see these fruit cobbler and crisp recipes. Ice cream on top?

You will need: 1/2 cup butter, 1 cup flour, 1 cup sugar, 2 tsp baking powder, 1/4 tsp salt, 1 cup milk, 1 tsp vanilla, 4 cups sliced peaches (canned and drained or thawed frozen), 1/4 cup brown sugar, 1 tsp cinnamon

How to make it: 1. Heat the oven to 350F and melt the butter in a 9×13 dish in the oven. 2. Whisk flour, sugar, baking powder, salt, milk and vanilla. 3. Pour the batter over the melted butter without stirring. 4. Toss peaches with brown sugar and cinnamon and spoon over the batter. 5. Bake 45 to 50 minutes until golden.