"Can you suggest a menu for a discussion of Sabra Waldfogel's Charleston's Daughter?

"The dishes mentioned in the book are the first things that come to mind: shrimp creole, made with shrimp and tomatoes, rice (Carolina Gold if you can get it), hoppin' john (black-eyed peas and rice), collard greens, biscuits, and cornbread. Frogmore Stew— shrimp with corn and sausage—is a later dish, but it originated on the Frogmore Plantation on St. Helena Island, Caro's birthplace, so it fits with the spirit of the book. I didn't write a lot about okra, but it's an integral part of the area's cuisine.

You are probably aware of both of these books, but they talk about traditional African-American foodways and dishes inspired by them. One is Jubilee: Recipes from Two Centuries of African-American Cooking, by Toni Tipton-Martin, and the other is High on the Hog: A Culinary Journey From Africa to America by Jessica B. Harris. The Netflix documentary made from Harris' book has a section on Gullah dishes in South Carolina."

"Our club is reading B.A. Paris' Behind Closed Doors Any food ideas?

-Peggy, Bettendorf Iowa

From B.A. Paris: "In Behind Closed Doors, Grace and Jack give a dinner party for their friends. Jack chooses the menu; cheese soufflés to start, Beef Wellington for the main, and a Pavlova for dessert.I have cooked all of these dishes at one time or another, and I know how challenging they are. It’s exactly why I chose them; Jack’s aim is to make Grace’s life as difficult as possible.

If anyone has ever made a soufflé, they will know how difficult it is to get it to the table before it collapses. Timing is everything, and we can sense Grace’s stress levels rising as Jack does his best to sabotage her efforts by keeping their guests talking when she has already called them to the table. Luckily, Diane steps in, and the soufflés are perfect. Beef Wellington is less tricky although there is still the still the problem of soggy pastry under the beef.

Lastly, the Pavlova, a delicious concoction of meringue, cream and fruit. I love both making this and eating it, and getting the meringue absolutely right—crisp on the outside, slightly chewy in the middle —is quite a feat. Luckily for Grace, she pulls it all off.These dishes are rather elaborate for a book club dinner, so I would skip the soufflés, make a beef casserole instead of the Wellington, and keep the Pavlova. Even if the meringue isn’t quite right, the cream and fruit will hide a multiple of sins. But if you do decide to make all three, please invite me, as they are some of my favourite things to eat."