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01/25/2008
Pulled Pork Barbecue
This is an easy and tasty recipe for pulled pork.
Issue #94
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
01/25/2008
Sandy's Baked Beans
These baked beans are given a little something extra to liven the flavor — sweet pickle juice.
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
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
08/30/2007
Sue Raye’s Breakfast Casserole
This casserole makes a lovely addition to a brunch menu.
Issue #78
03/06/2007
Grilled Pork Tenderloin with Jezebel Sauce
Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why.
Issue #78
12/12/2007
Belgian Endive Spears with Curried Crab Salad
A delicious and easy appetizer sure to please your holiday guests.
Issue #71
05/09/2007
Southern-Style Gougères
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
Issue #71
04/11/2008
Ambrosia
In the South, ambrosia shows up at festive events like Sunday brunch and picnics, usually in the company of pie and cake.
Issue #69
03/30/2007
Skillet Asparagus
Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can.
Issue #66
09/01/2005
Ancho Barbecue Sauce
Author Robb Walsh recommends adding "meat juices and cut-up scraps of meat left over from carving" to this sauce before serving.
Issue #60
05/09/2007
Country-Style Sausage with Fried Apples
This recipe, adapted from American Cooking: Southern Style, embodies good ol' Southern cooking.
Issue #54
07/05/2007
Fried Catfish
The secret to getting this dish just right is in cooking the fish at the proper temperature.
Issue #53
10/18/2000
Peach Cobbler
This recipe calls for canned peaches but you can substitute fresh when in season.
Issue #43
03/27/2008
Lola Mae's Biscuits
These biscuits are simple, easy and delicious. The cast-iron pan adds great flavor and a certain down-home flare.
Issue #42
02/15/2007
Shrimp and Grits
For those who take their grits seriously, we suggest using the coarse-ground variety for this quintessentially Southern dish.
Issue #41
02/15/2007
West Indies Salad
Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947.
Issue #41
02/15/2007
Crab Cakes
These dressed-up Mardi Gras crab cakes are a favorite in Mobile, Alabama.
Issue #41
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