Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South.
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
In North Carolina, oblong-shaped hush puppies are served with your plate of 'cue.
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.
At Martha Lou's Kitchen, earthy collard greens and sweet cabbage are steamed together for this unique spin on the Southern side of greens.
This classic side dish from Bertha's Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust.
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.
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.
Our take on the iconic marshmallow-topped holiday concoction.
Buttermilk and Tabasco sauce add tang and spice to this fried okra, while cornmeal gives it a pleasant crunchiness.
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.
This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
This recipe simmers salt pork and sugar with the greens, yielding a sumptuous flavor.
This dish is a true example of the merging of African and Anglo-American cuisines.
Served cold, this colorful dish combines black-eyed peas, red and green bell peppers, scallions, and tomatoes.
These baked beans are given a little something extra to liven the flavor — sweet pickle juice.
If you can't find fresh corn or don't have your own canned corn, use frozen corn instead.