9
results
Narrow Results
You've Selected:
Winter
Vegetables
Saute
Southern/Soul Food
Source
Saveur (7)
Simply Recipes (1)
The 99 Cent Chef (1)
Difficulty
Easy (5)
Medium (4)
Course
Main Course (5)
Side Dish (2)
Appetizers (1)
Breakfast/Brunch (1)
Occasion
Easter (2)
Christmas (1)
Topic
Recipe (9)

Advertisement
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
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
Abbeville Omelette
The original recipe for this omelette feeds the whole town of Abbeville, but this adaptation makes a more manageable portion.
Issue #38
01/19/2007
Shrimp Pilau
This rich, savory Lowcountry “per-loo” is a Charleston favorite.
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