29
results
Narrow Results
You've Selected:
Southern/Soul Food
Saute
Source
Saveur (24)
Bitchincamero (1)
Cafe Lynnylu (1)
Simply Recipes (1)
The 99 Cent Chef (1)
Difficulty
Easy (19)
Medium (8)
Main Ingredient
Vegetables (13)
Pork (9)
Shellfish (6)
Chicken (5)
Shrimp (5)
Course
Main Course (13)
Breakfast/Brunch (5)
Side Dish (5)
Appetizers (3)
Condiments and Sauces (3)
Season
Winter (18)
Fall (10)
Summer (10)
Spring (2)
Occasion
Christmas (2)
Easter (2)
Thanksgiving (2)
Cocktail Party (1)
Topic
Recipe (29)

Advertisement
03/20/2013
Crostini with Black-Eyed Peas, Radicchio, and Raisins
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Issue #119
01/04/2012
Country Captain
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
Issue #119
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
02/20/2010
Shrimp and Oyster Perloo
One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue...
Issue #117
10/09/2008
Jessica's Spiced Pecans
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Issue #115
09/05/2008
Tomato Gravy
This rich, brightly colored gravy is a delicious alternative to the more widely known white sausage gravy.
Issue #114
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
12/10/2007
Macaroni and Cheese with Country Ham
A great recipe using leftover ham and biscuits from the holidays.
Issue #80
07/05/2007
Red Snapper with Ham Hock–Red Wine Sauce
Here's a tasty way to prepare fresh fish with a Southern twang.
Issue #79
12/15/2005
Chicken Liver Mousse
A small tureen of this creamy mousse was delivered to every table at La Résidence restaurant in Chapel Hill.
Issue #79
10/24/2007
Brown Gravy
This down-home gravy recipe is a great accompaniment to fried chicken.
Issue #69
09/26/2005
Cajun Crawfish Eggs
This pre-boucherie dish from southern Louisiana showcases the region's specialty, fresh crawfish.
Issue #65
09/21/2005
Texas-Style Coq au Vin
This recipe comes from author and part-time rooster raiser, Joe Gracey.
Issue #64
09/01/2005
Ancho Barbecue Sauce
Author Robb Walsh recommends adding "meat juices and cut-up scraps of meat left over from carving" to this sauce before serving.
Issue #60
11/19/2007
Corn Bread–Sausage Stuffing
Corn bread frquently shows up in stuffings, like this one, from the South.
Issue #46
10/18/2000
Mayhaw-Veneered Duck
Sabine restaurant in Houston used to serve this dish with crispy red and green cabbage flavored with apples and spicy Cajun tasso ham.
Issue #43
02/15/2007
Shrimp and Grits
For those who take their grits seriously, we suggest using the coarse-ground variety for this quintessentially Southern dish.
Issue #41
02/15/2007
Seafood Gumbo
This gumbo hails from Mobile, Alabama, instead of Acadiana, but does include the traditional ingredients—peppers, okra, and filé powder.
Issue #41
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
03/11/2002
Carter Rochelle's Real Texas Chili
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.
Issue #22
« Previous 1 2 Next »