Recipes from Charleston’s masters of Southern cooking.
Macaroni and Cheese
This classic side dish from Bertha’s Kitchen is made with white cheddar and topped with orange cheddar for a crunchy, golden brown crust. See Recipe for Macaroni and Cheese » Back to Specialty of the House: Inside South Carolina’s Soul Food Restaurants »
Infused with the meaty flavor of a smoked turkey leg, these super-tender green beans are wonderful side dish.
In some parts of the South, cooks prefer corn bread that’s slightly sweet, to counterbalance the salty, smoky flavors of vegetables stewed with pork.
Okra is often boiled or fried and served as a simple side in soul food restaurants, but in Charleston it often comes as a luscious vegetable soup with tomatoes, onion, and celery. Get the recipe for Okra Soup »
At Martha Lou’s Kitchen, earthy collard greens and sweet cabbage are steamed together for this unique spin on Southern greens.
Slow-braised chicken with peppers and onions is a soul food staple. This version is seasoned with plenty of paprika.
Stewed Rutabagas
Sandra McCray at Dave’s Seafood Carry-Out serves an inventive take on rutabagas by stewing them with pork neck bones and ginger, then caramelizing them with sugar to deepen the flavor. See Recipe for Stewed Rutabagas » Back to Specialty of the House: Inside South Carolina’s Soul Food Restaurants »
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. See Recipe for Hoppin’ Jack » Back to Specialty of the House: Inside South Carolina’s Soul Food Restaurants »
Strawberry Cake
Strawberry cake, topped with strawberry cream cheese frosting, is a favorite soul food dessert; this delicious version comes from Bertha’s Kitchen. See Recipe for Strawberry Cake » Back to Specialty of the House: Inside South Carolina’s Soul Food Restaurants »
