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Southern/Soul Food
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12/15/2012
Stewed Tomatoes with Ham Steaks
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
Issue #153
11/15/2012
Okra Pickles
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Issue #151
09/11/2012
Hush Puppies
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.
Issue #150
03/09/2012
Crab Imperial
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Issue #145
06/06/2011
Barbecue Spaghetti
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
Issue #139
05/20/2011
Carolina Hush Puppies
In North Carolina, oblong-shaped hush puppies are served with your plate of 'cue.
Issue #139
05/10/2011
Hoppin' John (Black-Eyed Peas and Rice)
Sandra McCray, the owner of Dave's Seafood Carry-Out, riffs on this classic dish of rice and peas by adding cumin, coriander, and other spices. She uses field peas, but black-eyed peas are a more traditional choice.
Issue #138
04/15/2011
Cabbage and Collards
At Martha Lou's Kitchen, earthy collard greens and sweet cabbage are steamed together for this unique spin on the Southern side of greens.
Issue #138
04/15/2011
Macaroni and Cheese
This classic side dish from Bertha's Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust.
Issue #138
04/15/2011
Stewed Green Beans
Infused with the meaty flavor of a smoked turkey leg, these super-tender green beans are a favorite side dish at Martha Lou's Kitchen.
Issue #138
01/28/2011
Southern-Style Macaroni and Cheese
The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooking (Knopf, 2003) by Edna Lewis, a Southern culinary legend, and Scott Peacock, the former chef of Atlanta's Watershed restaurant. Two ingredients set this macaroni and cheese apart from the pack: grated onion and Worcestershire sauce.
Issue #129
10/09/2008
Sweet Potato Casserole
Our take on the iconic marshmallow-topped holiday concoction.
Issue #115
04/21/2008
Fried Okra
Buttermilk and Tabasco sauce add tang and spice to this fried okra, while cornmeal gives it a pleasant crunchiness.
Issue #111
04/21/2008
Stewed Squash and Tomatoes
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma’s official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results.
Issue #111
04/10/2008
Randy Evans’s Southern Peas
This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
Issue #111
08/23/2007
Mustard Greens with Salt Pork and Spicy Vinegar
This recipe simmers salt pork and sugar with the greens, yielding a sumptuous flavor.
Issue #105
09/04/2007
Collard Greens with Smoked Turkey Wings
This dish is a true example of the merging of African and Anglo-American cuisines.
Issue #97
01/25/2008
Poor Man's Caviar
Served cold, this colorful dish combines black-eyed peas, red and green bell peppers, scallions, and tomatoes.
Issue #94
01/25/2008
Sandy's Baked Beans
These baked beans are given a little something extra to liven the flavor — sweet pickle juice.
Issue #94
11/19/2007
Creamed Corn
If you can't find fresh corn or don't have your own canned corn, use frozen corn instead.
Issue #88
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