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Narrow Results You've Selected: Easy Fall Southern/Soul Food Saveur Remove all Main Ingredient Vegetables (10) Pork (8) Nuts (6) Bread (5) Cheese (5) Show all... Shellfish (4) Shrimp (4) Chicken (3) Fruit (3) Potato (3) Beans (2) Chocolate (2) Eggs (2) Pasta (2) Beef (1) Duck (1) Game (1) Rice (1) Tomato (1) Turkey (1) Course Side Dish (14) Main Course (10) Appetizers (9) Dessert (6) Breakfast/Brunch (4) Show all... Bread (2) Soups & Stews (1) Occasion Thanksgiving (14) Christmas (7) Cocktail Party (5) Backyard BBQ (2) Birthday (1) Show all... Easter (1) Technique Bake (21) Saute (6) Chill (5) Roast (5) Slow Cook (3) Show all... Fry (2) Brine (1) No Cook (1) Poach (1) Topic Recipe (42) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Difficulty:Easy,Season:Fall,Cuisine:Southern/Soul Food,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 11/15/2012 Okra Pickles Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal. Issue #151 03/09/2012 Crab Imperial This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia. Issue #145 09/26/2011 Pickled Shrimp Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs. Issue #141 01/05/2012 Vegetarian Chili Author Suketu Mehta gave us the recipe for this spicy, meat-free chili. Issue #132 10/09/2008 Jessica's Spiced Pecans These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder. Issue #115 04/21/2008 Pecan Pie When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal. Issue #111 08/29/2007 Corned Ham This deliciously moist ham is cured in salt (a process known as corning). Issue #98 12/10/2007 Macaroni and Cheese with Country Ham A great recipe using leftover ham and biscuits from the holidays. Issue #80 11/20/2007 Bourbon Balls These chocolatey confections are what author Shane Mitchell calls "Southern truffles—boozy and bad to the bone". Issue #80 10/29/2007 Standing Rib Roast with Bordelaise Sauce Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation. Issue #80 10/29/2007 Baked Country Ham A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze. Issue #80 12/15/2005 Chicken Liver Mousse A small tureen of this creamy mousse was delivered to every table at La Résidence restaurant in Chapel Hill. Issue #79 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 03/01/2007 Hot Onion Soufflé More a dip than a soufflé, this delectable dish is a favorite at potluck dinners and tailgating parties. Issue #78 12/16/2009 Savannah-Style Artichoke Dip Parmesan cheese and plenty of garlic give this artichoke dip a rich, cheesy tanginess. Continue... Issue #71 10/30/2007 Basic Grits A basic recipe for this southern staple. Issue #70 10/30/2007 Crock-Pot Grits This easy to make method will make a grits maker out of anyone. Issue #70 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 11/19/2007 Sweet Potato Tipsy This is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner,N.Y.,1960). Issue #62 11/19/2007 Southern Corn Bread Coarsely crumble this classic corn bread for use in stuffings. Issue #46 « Previous 1 2 3 Next »