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.
A great recipe using leftover ham and biscuits from the holidays.
This casserole makes a lovely addition to a brunch menu.
The perfect casserole to feed the masses and it's delicious to boot.
This rich creation is one of many recipes that are based on a beloved staple of Southern potluck cooking: cream cheese.
Unlike traditional corn bread, this version is soft and rich—more like a soufflé or a spoon bread.
More a dip than a soufflé, this delectable dish is a favorite at potluck dinners and tailgating parties.
This quintessential appetizer is served all across the South, from New Orleans, Louisiana, to Norfolk, Virginia.
There are as many variations on pimento cheese as there are opinionated southern cooks. Here is our favorite.
This green spread can be found (in Louisville, Kentucky) on all sorts of breads, beneath alfalfa sprouts or slices of bacon, or thinned with mayonnaise or sour cream and eaten as a dip.
Use a sharp cheddar for this classic American side dish.
Pimento Cheese Potato Gratin
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Meals help keep families together. That message is evident in the movie Soul Food, where Big Mama creates mountains of goodness that her entire family enjoys on Sunday evenings—dishes that even one of the greatest Southern cooks, Edna Lewis, would praise. Taylor Takes a Taste celebrates both of these Southern cooks with his version of macaroni and cheese.
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Source: Taylor Takes a Taste