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Narrow Results You've Selected: Chill Southern/Soul Food Recipe Vegetables Remove all Source Saveur (7) Difficulty Easy (5) Medium (2) Course Dessert (2) Side Dish (2) Appetizers (1) Breakfast/Brunch (1) Condiments and Sauces (1) Show all... Salad (1) Season Summer (4) Fall (3) Spring (3) Winter (2) Occasion Thanksgiving (3) Christmas (2) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Vegetables"; var omni_prop8 = "Technique:Chill,Cuisine:Southern/Soul Food,Topic:Recipe,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 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 Sweet Potato Cobbler A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one. Issue #94 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 08/30/2007 Sue Raye’s Breakfast Casserole This casserole makes a lovely addition to a brunch menu. 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 10/18/2000 Sweet-Dough Pies The ''yams'' in this recipe are actually orange sweet potatoes. Issue #43 10/11/2007 Pumpkin Chips "Chips" is a South Carolina Low-Country term for preserves; the word refers to the chunky nature of the confiture. Issue #15