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04/21/2008
Stewed Squash and Tomatoes
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma’s official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results.
Issue #111
04/15/2011
Cabbage and Collards
At Martha Lou's Kitchen, earthy collard greens and sweet cabbage are steamed together for this unique spin on the Southern side of greens.
Issue #138
05/10/2011
Hoppin' John (Black-Eyed Peas and Rice)
Sandra McCray, the owner of Dave's Seafood Carry-Out, riffs on this classic dish of rice and peas by adding cumin, coriander, and other spices. She uses field peas, but black-eyed peas are a more traditional choice.
Issue #138