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01/01/2013
Hoppin’ John Soup
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
Issue #125
03/20/2013
Crostini with Black-Eyed Peas, Radicchio, and Raisins
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
Issue #119
01/04/2012
Country Captain
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
Issue #119
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
10/09/2008
Sweet Potato Casserole
Our take on the iconic marshmallow-topped holiday concoction.
Issue #115
04/18/2008
Swamp Cabbage Stew
Real swamp cabbage is the heart of the young sable palmetto, but you can substitute canned hearts of palm instead.
Issue #111
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
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
05/09/2007
Hush Puppies
Hush puppies are delectable little balls of fried, seasoned cornbread.
Issue #53
10/18/2000
Sweet-Dough Pies
The ''yams'' in this recipe are actually orange sweet potatoes.
Issue #43
05/09/2007
Abbeville Omelette
The original recipe for this omelette feeds the whole town of Abbeville, but this adaptation makes a more manageable portion.
Issue #38
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
01/19/2007
Shrimp Pilau
This rich, savory Lowcountry “per-loo” is a Charleston favorite.
Issue #1
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
01/31/2012
Menu: A Super Bowl Party
Like any other food-oriented holiday, there are certain Super Bowl Sunday traditions that demand to be observed. Wings, pizza, and beer are must-haves, but instead of ordering in, we've got recipes that will take you through all four quarters of snacking and cheering.
Does Not Apply
09/14/2010
Seven-Chile Texas Chili
A real Texas chili, with meat and no tomatoes, this recipe from Homesick Texan is hearty, hot, savory, and authentic. Continue...
Does Not Apply
Source: homesicktexan.blogspot.com
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