Main Course (4)
Side Dish (4)
Soups & Stews (3)
Cocktail Party (1)
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
This rich, brightly colored gravy is a delicious alternative to the more widely known white sausage gravy.
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.
Real swamp cabbage is the heart of the young sable palmetto, but you can substitute canned hearts of palm instead.
This extravagant salsa makes a lively accompaniment for crab cakes.
This gumbo hails from Mobile, Alabama, instead of Acadiana, but does include the traditional ingredients—peppers, okra, and filé powder.
This simple sauce—its kick comes from horseradish, lemon, and Tabasco—goes with just about any seafood.
Black beans give this dish a twist on traditional Lowcountry fare.
A Southern classic and a staple of Lowcountry cooking, this side is easy to prepare and simply delicious.
This cool but spicy relish is the perfect partner for hot cornmeal-okra fritters.
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