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01/01/2013
Hoppin’ John Soup
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
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
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
01/19/2007
She-Crab Soup
This traditional Lowcountry soup is considered Charleston’s signature dish.
Issue #1
09/14/2010
Seven-Chile Texas Chili
A real Texas chili, with meat and no tomatoes, this recipe from Homesick Texan is hearty, hot, savory, and authentic. Continue...
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Source: homesicktexan.blogspot.com
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.
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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.
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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.
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Source: The 99 Cent Chef