Simply Recipes (1)
The 99 Cent Chef (1)
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
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.
Red-eye gravy, a classic Southern preparation, is a thin sauce made from the drippings of fried country ham and brewed coffee.
Real swamp cabbage is the heart of the young sable palmetto, but you can substitute canned hearts of palm instead.
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 is an easy and tasty recipe for pulled pork.
These baked beans are given a little something extra to liven the flavor — sweet pickle juice.
Phoebe Lawless, a pastry chef at the Magnolia Grill in Durham, North Carolina, invented these unusual but delicious truffles.
A great recipe using leftover ham and biscuits from the holidays.
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
This casserole makes a lovely addition to a brunch menu.
The perfect casserole to feed the masses and it's delicious to boot.
Unlike traditional corn bread, this version is soft and rich—more like a soufflé or a spoon bread.
This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival.
It is a Southern tradition to eat black-eyed peas on New Year's Day to bring good luck for the coming year.