This creamy coleslaw accompanies pan-fried drum fish, baked oysters, scallops, and cornbread on the seafood platter at Brigtsen's restaurant in New Orleans.
Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture.
Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within.
Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or "wee ones," are delicious served with zesty mustard.
Flavored with molasses, maple syrup, and rum, this filling bean dish is simple to prepare; all it takes is time. Six hours of cooking yields thick, rich results. Serve it with hearty brown bread to mop up its flavorful sauce.
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
This cool, creamy potato salad is spiked with pickle relish and red onion.
Crunchy, sweet watermelon pickles offer a bright contrast to smoked meats.
Classic mayonnaise-based coleslaw is bolstered here by the addition of mustard.
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
In North Carolina, oblong-shaped hush puppies are served with your plate of 'cue.
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
These classic baked beans are a barbecue side-dish staple.
This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans.
The secret to making these traditional Southern deviled eggs, from a recipe shared by home cook Sandra Livesay of Tarboro, North Carolina, is the addition of Durkee Famous Sauce and sweet pickle relish.
Serve this garlicky, cumin-spiced Middle Eastern side dish with grilled lamb chops or chicken.
This bright-tasting relish is one of our favorite uses for summer corn.