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Southern/Soul Food
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Christmas (4)
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Fry (3)
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09/05/2008
Country Ham with Red-Eye Gravy and Grits
Red-eye gravy, a classic Southern preparation, is a thin sauce made from the drippings of fried country ham and brewed coffee.
Issue #114
10/29/2007
Baked Country Ham
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
Issue #80
10/29/2007
Breakfast Biscuits
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
Issue #80
10/30/2007
Basic Grits
A basic recipe for this southern staple.
Issue #70
10/30/2007
Crock-Pot Grits
This easy to make method will make a grits maker out of anyone.
Issue #70
05/09/2007
Country-Style Sausage with Fried Apples
This recipe, adapted from American Cooking: Southern Style, embodies good ol' Southern cooking.
Issue #54
05/09/2007
Abbeville Omelette
The original recipe for this omelette feeds the whole town of Abbeville, but this adaptation makes a more manageable portion.
Issue #38
05/09/2007
Fried Country Ham with Redeye Gravy
Redeye gravy is a simple but essential component of the full-on Southern ham breakfast.
Issue #29
01/19/2007
Charleston Shrimp Breakfast
This hearty Lowcountry breakfast is a delicious, satisfying way to start the day.
Issue #1
03/29/2013
Butter-Basted Eggs
Basting eggs with hot melted butter promises a perfect sunny side up presentation, and deliciously nutty flavor. Serve these with toast or cheesy grits.
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