These Southern-style biscuits are just the thing for almost any occasion. Go on, we dare you. Try to think of a time you wouldn’t want them. See what we mean?
This Carolina ‘cue ‘wich draws on pork that’s quite literally falling apart tender, teased into tantalizingly tender shreds, and mopped with a vinegary sauce.
This recipe for a hearty Swiss potato braise is deeply flavored with German speck or slab bacon, pears, apples, and a touch of cream.
This Russian borscht is a hearty soup made with beef and bacon and, though commonly known for beets, it’s really all about the meat.
Villas’ pecan pie is unlike most others as it’s not as sweet as most. But it does have the requisite fresh pecans, mellow rich filling, and tender flaky crust.
For this creamed succotash, use only fresh corn and on the cob and fresh lima beans. The succotash is best served the day it’s made for best flavor.
Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire sauce.
Filled with bacon and onion, these savory New England scones are usually served with soups, stews, and roasted meats, but they make a great breakfast too.
This riff on classic shortcake sandwiches sliced, spiced, simmered peaches between sweet biscuits and softly whipped cream. You’re welcome.
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