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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
02/10/2012
Deviled Baby Back Ribs
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
Issue #145
06/06/2011
Barbecue Spaghetti
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
Issue #139
01/01/2013
Hoppin’ John Soup
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
Issue #125
12/30/2009
Country Ham Biscuits
This recipe, which appeared in Executive Editor Dana Bowen’s feature "The Wonders of Ham" (December 2009), comes from the Old Chickahominy House in Williamsburg, Virginia. Unlike most Southern biscuits, these are rolled thin to allow the flavor of the country ham to shine.
Issue #125
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
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
04/17/2008
Swamp Cabbage Stew
Real swamp cabbage is the heart of the young sable palmetto, but you can substitute canned hearts of palm instead.
Issue #111
04/09/2008
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
01/25/2008
Pulled Pork Barbecue
This is an easy and tasty recipe for pulled pork.
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
11/02/2005
Peanut Butter and Bacon Truffles
Phoebe Lawless, a pastry chef at the Magnolia Grill in Durham, North Carolina, invented these unusual but delicious truffles.
Issue #82
12/10/2007
Macaroni and Cheese with Country Ham
A great recipe using leftover ham and biscuits from the holidays.
Issue #80
10/28/2007
Baked Country Ham
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
Issue #80
08/30/2007
Sue Raye’s Breakfast Casserole
This casserole makes a lovely addition to a brunch menu.
Issue #78
08/24/2007
Breakfast Casserole
The perfect casserole to feed the masses and it's delicious to boot.
Issue #78
05/09/2007
Black-Eyed Pea Corn Bread
Unlike traditional corn bread, this version is soft and rich—more like a soufflé or a spoon bread.
Issue #78
11/22/2005
Jalapeno-Bacon Corn Bread Muffins
This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival.
Issue #74
10/24/2007
Good Luck Black-Eyed Peas
It is a Southern tradition to eat black-eyed peas on New Year's Day to bring good luck for the coming year.
Issue #63
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