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Southern/Soul Food
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04/10/2008
Randy Evans’s Southern Peas
This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
Issue #111
10/20/2005
Watermelon Pickle
A Southern cook's beloved standby side dish.
Issue #69
05/06/2002
Turnip Greens
In the South, pot likker, the liquid that greens are cooked in, is often served on its own to be sipped like soup. Here, however, it is spooned right into the bowl with the greens.
Issue #11
12/21/2009
Turnip Greens Cooked in Rich Pork Stock
This delicious vegetable dish yields not only beautifully cooked turnips, but also a wonderfully intense pork stock that can be used in soups and stews.
Does Not Apply
Source: Epicurious
12/21/2009
Hoppin' John
Black-eyed peas are simmered with ham hocks and rice to create a simple yet delicious and comforting dish.
Does Not Apply
Source: What's Cooking America
12/21/2009
Collard Greens with Molasses
Though this dish takes over an hour and a half to cook, the sweet and savory finished product is well worth the wait.
Does Not Apply
Source: The 99 Cent Chef