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Southern/Soul Food
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Bake (53)
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03/01/2007
Winner’s Circle Pie
This delectable chocolate–nut confection is a tradition at Kentucky Derby parties across the Bluegrass State and a winning dessert for any occasion.
Issue #43
10/18/2000
Mayhaw-Veneered Duck
Sabine restaurant in Houston used to serve this dish with crispy red and green cabbage flavored with apples and spicy Cajun tasso ham.
Issue #43
10/18/2000
Smother-Fried Garlic Potatoes
This recipe calls for russet potatoes, but new potatoes taste good, too.
Issue #43
10/18/2000
Boudin Balls
In France, boudin is blood sausage; in Cajun country, says Glenn Daigle, ''it's basically rice dressing with pork.''
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
08/09/2007
Artichoke Dip
This quintessential appetizer is served all across the South, from New Orleans, Louisiana, to Norfolk, Virginia.
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
Shrimp-Stuffed Quail
A delicacy in its own right, quail becomes even more sumptuous when married with shrimp and a bevy of flavorful spices.
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
02/15/2007
Crab Salsa
This extravagant salsa makes a lively accompaniment for crab cakes.
Issue #41
02/27/2002
Pimento Cheese
There are as many variations on pimento cheese as there are opinionated southern cooks. Here is our favorite.
Issue #40
05/09/2007
Abbeville Omelette
The original recipe for this omelette feeds the whole town of Abbeville, but this adaptation makes a more manageable portion.
Issue #38
03/08/2007
Yellow Vanilla Pound Cake
A scrumptious pound cake is a hallmark of a good Southern cook, so for ours we consulted one of the best—Edna Lewis.
Issue #32
05/09/2007
Fried Country Ham with Redeye Gravy
Redeye gravy is a simple but essential component of the full-on Southern ham breakfast.
Issue #29
10/30/2007
Sweet Potato Casserole
This recipe calls for a less stringy variety of sweet potatoes called "hernadez".
Issue #22
03/11/2002
Carter Rochelle's Real Texas Chili
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.
Issue #22
03/18/2002
Benedictine Sandwich Spread
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.
Issue #19
03/19/2002
Monte's Ham
This simple recipe makes a tasty ham.
Issue #18
10/30/2007
Corn Meal Fritters
These chewy fritters bear a close resemblance to hush puppies.
Issue #11
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