Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
Slow-braised chicken with peppers and onions is a soul food staple. This version, from Bertha's Kitchen, is seasoned with plenty of paprika.
Simply seasoned and fried, with a thin, crisp coating and tender, juicy meat, the fried chicken at Martha Lou's Kitchen is some of the best we've ever tasted.
Author Suketu Mehta gave us the recipe for this spicy, meat-free chili.
The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooking (Knopf, 2003) by Edna Lewis, a Southern culinary legend, and Scott Peacock, the former chef of Atlanta's Watershed restaurant. Two ingredients set this macaroni and cheese apart from the pack: grated onion and Worcestershire sauce.
This magnificent roast, featured in ďThe Wonders of HamĒ (SAVEUR, December 2009), is simmered in beer before itís bakedóa 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.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
Encrusting red snapper filets in shoestring potatoes makes for a crispy shell and a moist filet.
Invented in the 1880s by Louisville tavern keeper Phillip Mazzoni, these crisp, deep-fried delicacies are the ultimate bar snack.
The secret to this exceptionally juicy turkey is in the wrap.
This recipe was given to us by Randy Evans, the executive chef at Brennanís of Houston.
This recipe for this classic Southern dish is straightforward and produces crispy, succulent results.
This deliciously moist ham is cured in salt (a process known as corning).
This is an easy and tasty recipe for pulled pork.
A great recipe using leftover ham and biscuits from the holidays.
Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation.