Simply Recipes (1)
The 99 Cent Chef (1)
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Buttermilk and Tabasco sauce add tang and spice to this fried okra, while cornmeal gives it a pleasant crunchiness.
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma’s official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results.
This recipe simmers salt pork and sugar with the greens, yielding a sumptuous flavor.
Served cold, this colorful dish combines black-eyed peas, red and green bell peppers, scallions, and tomatoes.
These baked beans are given a little something extra to liven the flavor — sweet pickle juice.
If you can't find fresh corn or don't have your own canned corn, use frozen corn instead.
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival.
Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can.
This recipe calls for a less stringy variety of sweet potatoes called "hernadez".
In the South, pot likker, the liquid that greens are cooked in, is often served on its own to be sipped like soup. Here, however, it is spooned right into the bowl with the greens.
Whether you call them yams or sweet potatoes, these turn out buttery, sweet, and brown.
Toasted bread adds texture and body to this dish, while a touch of sugar imparts a Southern flavor.
A Southern classic and a staple of Lowcountry cooking, this side is easy to prepare and simply delicious.
This crunchy cornmeal okra fritters recipe is served with a spicy tomato relish.
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This delicious vegetable dish yields not only beautifully cooked turnips, but also a wonderfully intense pork stock that can be used in soups and stews.
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