Cafe Lynnylu (1)
Homesick Texan (1)
Served cold, this colorful dish combines black-eyed peas, red and green bell peppers, scallions, and tomatoes.
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.
These baked beans are given a little something extra to liven the flavor — sweet pickle juice.
You can use a food processor to shred cabbage, but hand-shredding, though time-consuming and old-fashioned, produces crunchier slaw.
This casserole makes a lovely addition to a brunch menu.
A delicious and easy appetizer sure to please your holiday guests.
In the South, ambrosia shows up at festive events like Sunday brunch and picnics, usually in the company of pie and cake.
Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can.
Author Robb Walsh recommends adding "meat juices and cut-up scraps of meat left over from carving" to this sauce before serving.
This recipe, adapted from American Cooking: Southern Style, embodies good ol' Southern cooking.
The secret to getting this dish just right is in cooking the fish at the proper temperature.
These biscuits are simple, easy and delicious. The cast-iron pan adds great flavor and a certain down-home flare.
For those who take their grits seriously, we suggest using the coarse-ground variety for this quintessentially Southern dish.
Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947.
These dressed-up Mardi Gras crab cakes are a favorite in Mobile, Alabama.
This extravagant salsa makes a lively accompaniment for crab cakes.
The original recipe for this omelette feeds the whole town of Abbeville, but this adaptation makes a more manageable portion.
Redeye gravy is a simple but essential component of the full-on Southern ham breakfast.
Because it must make an impact in just one bite, competition chili is often too rich and salty for plain eating. We prefer this recipe from Carter Rochelle, a native Houstonian and chili connoisseur.
This green spread can be found (in Louisville, Kentucky) on all sorts of breads, beneath alfalfa sprouts or slices of bacon, or thinned with mayonnaise or sour cream and eaten as a dip.