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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
04/21/2008
Fried Okra
Buttermilk and Tabasco sauce add tang and spice to this fried okra, while cornmeal gives it a pleasant crunchiness.
Issue #111
04/21/2008
Stewed Squash and Tomatoes
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.
Issue #111
08/23/2007
Mustard Greens with Salt Pork and Spicy Vinegar
This recipe simmers salt pork and sugar with the greens, yielding a sumptuous flavor.
Issue #105
01/25/2008
Poor Man's Caviar
Served cold, this colorful dish combines black-eyed peas, red and green bell peppers, scallions, and tomatoes.
Issue #94
01/25/2008
Sandy's Baked Beans
These baked beans are given a little something extra to liven the flavor — sweet pickle juice.
Issue #94
11/19/2007
Creamed Corn
If you can't find fresh corn or don't have your own canned corn, use frozen corn instead.
Issue #88
11/19/2007
Coleslaw
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
Issue #88
11/22/2005
Jalapeno-Bacon Corn Bread Muffins
This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival.
Issue #74
03/30/2007
Skillet Asparagus
Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can.
Issue #66
10/30/2007
Sweet Potato Casserole
This recipe calls for a less stringy variety of sweet potatoes called "hernadez".
Issue #22
05/06/2002
Turnip Greens
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.
Issue #11
03/08/2007
Candied Yams
Whether you call them yams or sweet potatoes, these turn out buttery, sweet, and brown.
Issue #9
03/08/2007
Southern-Style Corn Pudding
Toasted bread adds texture and body to this dish, while a touch of sugar imparts a Southern flavor.
Issue #9
01/19/2007
Miss Daisy’s Red Rice
A Southern classic and a staple of Lowcountry cooking, this side is easy to prepare and simply delicious.
Issue #1
03/14/2013
Cornmeal-Okra Fritters
This crunchy cornmeal okra fritters recipe is served with a spicy tomato relish.
Does Not Apply
12/21/2009
Turnip Greens Cooked in Rich Pork Stock
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.
Does Not Apply
Source: Epicurious
12/21/2009
Hoppin' John
Black-eyed peas are simmered with ham hocks and rice to create a simple yet delicious and comforting dish.
Does Not Apply
Source: What's Cooking America
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