From June Harper's kitchen101 recipes · instant digital edition
101 Southern recipes you can actually cook

She never wrote it down. Now you can make it again.

The biscuits that split open right. The gravy she made by feel. The Sunday dinner everyone still asks about. June turns those almost-lost dishes into clear recipes with real measurements and the cues that tell you when you’ve got it right.

Your first supper is already in here:Buttermilk biscuitsChicken & dumplingsFried chickenBanana pudding
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Grandma's Forgotten Southern Recipes by June Harper book cover
101 recipes · one complete book$29.95Instant PDF. Yours to keep.
Grandma’s Forgotten Southern RecipesOpen the book. Bring back the meal.
01

Know when it’s rightMeasurements plus the color, feel and timing older cards assumed you knew.

02

Cook from your own pantryFamiliar ingredients and ordinary kitchen tools.

03

Keep every recipeOne PDF you can save, print and pass along. No subscription.

04

Make one this weekSeven days to try the book in your kitchen or request a refund.

How a family recipe vanishes

It usually happens in one sentence.

“She never measured anything.”

Maybe it lived on a stained card. Maybe it was a handful of this and a little of that. Maybe everyone assumed there would be time to ask later. Then one day, the person is gone—and the dish goes quiet too.

This book was made for that ache. June translates the old cues—how the dough should feel, when the gravy has cooked long enough, what “done” actually looks like—into instructions a modern cook can follow without taking the memory out of the food.

Open June's recipe box

Find the dish they still ask about.

Browse all eight sections, from breakfast biscuits and Sunday chicken to garden sides, pantry jars and desserts.

Part 1 · 15 recipes

Biscuits, Gravy & the Old Southern Breakfast Table

Morning food with a job to do: hot, filling, dependable, and worth getting out of bed for.

  • Grandma's Southern Buttermilk Biscuits
  • Sausage Sawmill Gravy
  • Country Ham with Red-Eye Gravy
  • No-Sugar Cast-Iron Cornbread
…and 11 more in this section
Fresh Southern buttermilk biscuits on a kitchen table
A cookbook that stays open on the counter

Every recipe answers the questions old cards left out.

June keeps the story attached to the food, then gives you the exact cues that make it work in your kitchen.

Old-fashioned chicken and dumplings in a serving bowl
01

At June's table

The person, place and reason a dish mattered—because food without its story is only half remembered.

02

What you'll need

Measured ingredients, ordinary equipment and yields that tell you how many chairs to pull up.

03

How June makes it

Plain steps with modern temperatures and timing, without turning supper into a science project.

04

June notices

The small warning that saves the dish: leave the dough alone, don't crowd the skillet, taste before the final salt.

05

What to look for

Texture, color, aroma and feel—the kitchen judgment older recipes assumed you already had.

These are the real pages

See exactly how the recipes are written.

Open a page. You can check the ingredients, steps, timing and the small cues that help you get it right.

Real photographyClear yields & timingStory + techniqueTexture cues

Ready to make one? The three pages above are only a taste. The full book puts 101 complete recipes and June’s kitchen guide in your hands today.

101 ways to bring people to the table

Not food for showing off.
Food for showing up.

Before-payday bean suppers. Fried chicken after church. Chow-chow when the garden won't wait. Peach cobbler when it can.

Fried chicken, macaroni and cheese, greens and cornbread
Sunday dinner
Soup beans with cornbread and raw onion
Before payday
Jars of chow-chow, pickled okra and preserves
Pantry shelf
Banana pudding and Southern pies on a kitchen table
Dessert after the dishes are cleared
After recipe 101

Know what to cook with it, too.

June’s final guide helps you build a full supper, save leftovers and put eight complete menus on the table.

Build a Supper That Feels Finished page from June's Kitchen Guide
Build a Southern plateFour jobs that make supper feel finished
The gravy ratioOne simple formula that ends the guessing
Biscuits & cornbreadCold fat, light hands, hot ovens and skillets
Frying without soggy crustHeat, space, patience and safe doneness
Make leftovers intentionalGive yesterday's supper one new job
Eight complete menusFrom a fish fry to the church basement plate
A note from June

No costume kitchen.

“I did not grow up in the Deep South, and I am not going to dress myself up as somebody else's grandmother for the sake of a story.”

June is clear about where this food comes from—Black Southern and soul-food traditions, Appalachian tables, Lowcountry rice kitchens, church suppers and family cookbooks—and she names those roots when they matter.

What she brings is a lifetime of watching ordinary people feed one another, plus modern testing where old instructions said only “a hot oven” or “enough flour.”

With love and a practical apron,
June Harper
Grandma's Forgotten Southern Recipes cover
The complete nostalgia edition

Next Sunday, make the dish they ask for.

Open the book tonight. Choose a recipe you remember. Follow the measurements, then trust the cues June gives you for the part older cooks did by feel.

  • 101 complete recipesBreakfast through dessert
  • 130 beautifully designed pagesReadable on phone, tablet or computer
  • June's Kitchen GuideRatios, technique, leftovers and 8 menus
  • Modern safety guidanceIncluding tested canning distinctions
  • Instant digital deliveryPrivate download after checkout
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7 days to cook from it. If the book doesn't give you one recipe or kitchen lesson worth keeping, reply to your receipt and receive a full refund.
Before you set the table

Questions, answered plainly.

Is this a printed cookbook?

No. This is a 130-page PDF available to download immediately after checkout. You can read it on any phone, tablet or computer, or print the pages you cook from most.

Are these just old recipes copied from somewhere else?

No. The recipes were written and standardized for this book after comparing historical cookbooks, foodways sources, community recipe discussions, modern test-kitchen technique and current safety guidance.

Do the recipes use hard-to-find ingredients?

Most begin with ordinary flour, cornmeal, beans, rice, eggs, milk, butter, onions, canned tomatoes and familiar meats or produce. June's own advice is not to buy a kitchen full of gadgets for this book.

Is this respectful of the traditions behind the food?

That matters here. The book distinguishes Black Southern and soul-food traditions, Appalachian cooking, Lowcountry foodways and other regional roots instead of flattening them into one imaginary kitchen.

What about food safety and canning?

The book pairs old-fashioned methods with current temperature guidance. Shelf-stable canning recipes are identified as tested methods; refrigerator pickles and relishes are clearly kept refrigerated.

What if it isn't for me?

You have seven days. Reply to your receipt email and ask for a refund—no form, no quiz, no hard feelings.

❦

Someone will ask how you made it.

Give them more than “a little of this.” Cook the dish, keep the recipe, and make it part of your table again.

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101 recipesInstant digital cookbook