This is an easy and tasty recipe for pulled pork.
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.
Here's a tasty way to prepare fresh fish with a Southern twang.
This casserole makes a lovely addition to a brunch menu.
Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why.
A delicious and easy appetizer sure to please your holiday guests.
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
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.
This recipe calls for canned peaches but you can substitute fresh when in season.
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.