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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
02/20/2010
Shrimp and Oyster Perloo
One-pot rice dishes can be remarkably adaptable and easy to cook. Our favorite is perloo, from the Lowcountry of South Carolina, a cousin of jambalaya that traces its origins to the family of Middle Eastern dishes known as pilafs. Continue...
Issue #117
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
12/10/2007
Macaroni and Cheese with Country Ham
A great recipe using leftover ham and biscuits from the holidays.
Issue #80
07/05/2007
Red Snapper with Ham Hock–Red Wine Sauce
Here's a tasty way to prepare fresh fish with a Southern twang.
Issue #79
11/19/2007
Corn Bread–Sausage Stuffing
Corn bread frquently shows up in stuffings, like this one, from the South.
Issue #46
01/19/2007
Charleston Shrimp Breakfast
This hearty Lowcountry breakfast is a delicious, satisfying way to start the day.
Issue #1
12/21/2009
Collard Greens with Bacon
The combination of smoky bacon and sweet onions helps to balance out the naturally bitter taste of collard greens.
Does Not Apply
Source: Simply Recipes
12/21/2009
Collard Greens with Molasses
Though this dish takes over an hour and a half to cook, the sweet and savory finished product is well worth the wait.
Does Not Apply
Source: The 99 Cent Chef