Say the word “bayou” and we conjure romantic notions of swampy marshlands, banjo playing, and, natch, Cajun-spiced 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.
Creamy Southern stone-ground grits are filled with Cheddar cheese, plump sauteed shrimp, crisp bacon, garlic, and green onion. A must-eat for grits fans.
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 is spilling over with fresh, plump oysters. The rich broth is made with both milk and cream. This is a great Thanksgiving and Christmas starter.
Bread pudding muffins are just that: bread pudding baked in muffin tins. These smaller, easier-to-handle puddings are great for breakfast–even on the go
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.
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