Cocktail Party (5)
Backyard BBQ (2)
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.
Author Suketu Mehta gave us the recipe for this spicy, meat-free chili.
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
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.
This deliciously moist ham is cured in salt (a process known as corning).
A great recipe using leftover ham and biscuits from the holidays.
These chocolatey confections are what author Shane Mitchell calls "Southern truffles—boozy and bad to the bone".
Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation.
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
A small tureen of this creamy mousse was delivered to every table at La Résidence restaurant in Chapel Hill.
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.
A basic recipe for this southern staple.
This easy to make method will make a grits maker out of anyone.
It is a Southern tradition to eat black-eyed peas on New Year's Day to bring good luck for the coming year.
This is our adaptation of a Louisiana family recipe from How America Eats, by Clementine Paddleford, (Scribner,N.Y.,1960).
Coarsely crumble this classic corn bread for use in stuffings.