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12/23/2009
Savannah-Country Ham
This magnificent roast, featured in “The Wonders of Ham” (SAVEUR, December 2009), is simmered in beer before it’s baked—a practice favored by cooks in Savannah, Georgia. As with any country ham, this preparation calls for soaking the ham (in this case, in both water and brewed black tea) before cooking it, to remove excess salt.
Issue #125
01/09/2010
Shrimp and Grits
Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue...
Issue #119
02/20/2010
Shrimp and Oyster Perloo
One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue...
Issue #117
12/10/2007
Macaroni and Cheese with Country Ham
A great recipe using leftover ham and biscuits from the holidays.
Issue #80
10/28/2007
Baked Country Ham
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
Issue #80
07/05/2007
Red Snapper with Ham Hock–Red Wine Sauce
Here's a tasty way to prepare fresh fish with a Southern twang.
Issue #79
03/19/2002
Monte's Ham
This simple recipe makes a tasty ham.
Issue #18
01/19/2007
Sutton's Chicken
A Lowcountry favorite, this hearty dish is a quintessentially Southern meal when served with grits and okra.
Issue #1