The 99 Cent Chef (1)
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
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.
This traditional Lowcountry soup is considered Charleston’s signature dish.
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