Welcome to a special holiday edition and biscuits and jam from Southern Living. I'm Sid Evans,

editor-in-chief of Southern Living magazine, and today we're featuring some highlights of our

favorite conversations about the holidays from seasons two and three.

We're going to kick things off today with chef, author, and host of HGTV's Delicious Miss

Brown, Cardier Brown.

So, Cartier, what is a gula dish that's always on your Thanksgiving table?

Several.

We have gula red rice.

Oh, gosh, are chewies.

It's always on the dessert table.

We make oyster stuffing.

We make oyster rice because, you know, of course, oysters are in season in November.

You know, we always remember oysters are in season with the months that have an R in it.

So September, October, November, December, January, February, March, April, we don't eat oysters after that.

Oh, my gosh, our seafood pasta, our hot water cornbread, our Thanksgiving tables are, it's insane.

Well, and if you get all those cousins cooking, I'm guessing you get a little bit of everything.

Oh my gosh, two or three of the same things.

Like, how many sweet potato pies can we have?

We make sweet potato pawn.

That's another dish.

That's in a cookbook as well

shredded sweet potatoes it's made with cinnamon and sugar and it's almost like a sweet potato casserole

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