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Side Dish (41)
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This delectable chocolate–nut confection is a tradition at Kentucky Derby parties across the Bluegrass State and a winning dessert for any occasion.
Sabine restaurant in Houston used to serve this dish with crispy red and green cabbage flavored with apples and spicy Cajun tasso ham.
This recipe calls for russet potatoes, but new potatoes taste good, too.
In France, boudin is blood sausage; in Cajun country, says Glenn Daigle, ''it's basically rice dressing with pork.''
These biscuits are simple, easy and delicious. The cast-iron pan adds great flavor and a certain down-home flare.
This quintessential appetizer is served all across the South, from New Orleans, Louisiana, to Norfolk, Virginia.
For those who take their grits seriously, we suggest using the coarse-ground variety for this quintessentially Southern dish.
A delicacy in its own right, quail becomes even more sumptuous when married with shrimp and a bevy of flavorful spices.
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.
There are as many variations on pimento cheese as there are opinionated southern cooks. Here is our favorite.
The original recipe for this omelette feeds the whole town of Abbeville, but this adaptation makes a more manageable portion.
A scrumptious pound cake is a hallmark of a good Southern cook, so for ours we consulted one of the best—Edna Lewis.
Redeye gravy is a simple but essential component of the full-on Southern ham breakfast.
This recipe calls for a less stringy variety of sweet potatoes called "hernadez".
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.
This simple recipe makes a tasty ham.
These chewy fritters bear a close resemblance to hush puppies.