Sorghum syrup and even sorghum grain are being thrust into the limelight by a new generation of chefs in the South and beyond who appreciate its complexities and its provenance.

The two sweet recipes below call for good ol' sorghum syrup (also called sorghum molasses). The Sorghum Pecan Pie is not overpowered by sweetness and the Sorghum Molasses Cookies turned out nicely ...

In this recipe, I call for sorghum syrup, but feel free to substitute molasses if you can't find it. Both are dark, thick syrups with intensely sweet, slightly bitter flavor.

94-year-old Blairsville resident Cecilia Pruitt started baking sorghum cookies for the Blairsville Sorghum Festival in 2012, after Terry Kane, one of her sons, found the recipe online.

Sweet sorghum syrup, made from the juice of the sorghum plant, is a thick, dark syrup that is similar in taste to molasses and is the base for the vinaigrette used in this salad.