Cafe Lynnylu (1)
Simply Recipes (1)
The 99 Cent Chef (1)
Main Course (13)
Side Dish (5)
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
This rich, brightly colored gravy is a delicious alternative to the more widely known white sausage gravy.
Red-eye gravy, a classic Southern preparation, is a thin sauce made from the drippings of fried country ham and brewed coffee.
A great recipe using leftover ham and biscuits from the holidays.
Here's a tasty way to prepare fresh fish with a Southern twang.
A small tureen of this creamy mousse was delivered to every table at La Résidence restaurant in Chapel Hill.
This down-home gravy recipe is a great accompaniment to fried chicken.
This pre-boucherie dish from southern Louisiana showcases the region's specialty, fresh crawfish.
This recipe comes from author and part-time rooster raiser, Joe Gracey.
Author Robb Walsh recommends adding "meat juices and cut-up scraps of meat left over from carving" to this sauce before serving.
Corn bread frquently shows up in stuffings, like this one, from the South.
Sabine restaurant in Houston used to serve this dish with crispy red and green cabbage flavored with apples and spicy Cajun tasso ham.
For those who take their grits seriously, we suggest using the coarse-ground variety for this quintessentially Southern dish.
This gumbo hails from Mobile, Alabama, instead of Acadiana, but does include the traditional ingredients—peppers, okra, and filé powder.
The original recipe for this omelette feeds the whole town of Abbeville, but this adaptation makes a more manageable portion.
Because it must make an impact in just one bite, competition chili is often too rich and salty for plain eating. We prefer this recipe from Carter Rochelle, a native Houstonian and chili connoisseur.