Creamy Southern stone-ground grits with Cheddar cheese, plump sauteed shrimp, crisp bacon, garlic, and scallions.
Say the word “bayou,” and we conjure romantic notions of swampy marshlands, banjo playing, and, natch, the best Cajun fried shrimp.
Ethereally light and slightly sweet, these pancakes are just plain good. And they’re good plain, too.
These one-bite indulgences, mini-sticky rolls of sorts, are the fastest way we can think to get a caramel-y, buttery, nutty sticky bun fix. Are you in?
Hello Christmas! Here milk, bourbon, vanilla, and ice cream are whirred in a food processor for a festive drink. A sprinkle of cinnamon is the crowning touch.
Nothing slakes thirst, quells worries, and comes together with ease quite like Southern sweet tea.
Sassfras, ginger, nutmeg, cloves, and anise enhance the smoky, saltiness goodness of glazed ham.
Grits get the royal treatment with the addition of wild mushrooms, cheese, and truffle oil. These grits, with its earthy flavors, make an ideal partner to meaty dishes or by itself for instant comfort food.
Eggs Benedict is a stalwart classic of brunch menus. This version of the dish adds sliced, rich avocado for variety. Try steamed crab or lobster under the eggs for something different.
This oyster stew, rich with cream and plump with oysters, is a classic and consummate first course for Thanksgiving or Christmas.
These bread pudding muffins are just bread pudding baked in muffin tins for creamy, custardy, crisp-topped results.
This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It’s a knockout dessert or a weekend brunch dish.
Paula Deen’s gumbo recipe has it all: chicken, sausage, roux, and crowd appeal. Go on. See if we’re wrong. (We’re not, by the way.)
There are few chefs we trust to reinvent classics like oysters Rockefeller. Jacques Pépin is one of those chefs.
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