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.
Tennessee Shrimp and Grits
Feb 06, 2007 by
Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire sauce.
- Quick Glance
- 1 H
- 1 H, 15 M
- 1
Crispy Fried Okra
Aug 09, 2006 by
A Southern staple at both cocktail parties and the dinner table. One taste of these crisp, hotly seasoned little lovelies and you’ll understand.
- Quick Glance
- 30 M
- 30 M
- 0
Pecan Praline Bites
Apr 27, 2006 by
Nothing is simpler than tossing fresh pecans in a mixture of sugar, cream, vanilla, cinnamon, and nutmeg and then baking them to crisp praline perfection.
Playing with Fire: Sweating it out with Barbecue Pit Master Ricky Parker
Aug 24, 2005 by
David travels south to apprentice to whole-hog barbecue pit master Ricky Parker and learns more than he ever imagined possible about the great pig.
Peach Cream Tart
Aug 05, 2005 by
For this tart, a shortbread cookie crust cradles a sweet sour-cream custard and peach slices. A trip to the oven makes everything irresistibly golden.
Rosemary Corn Scones
Apr 15, 2005 by
For brunch these corn scones are brown sugar sweet with a savory aroma of rosemary. Brush with melted butter and turbinado sugar for deep golden color.
- Quick Glance
- 25 M
- 55 M
- 0
Dinkelspiel Salad
Apr 08, 2005 by
Crab and shrimp are served along with tomatoes, lettuce and eggs for this composed salad recipe. A Creole mustard dressing is served on the side.
- Quick Glance
- 25 M
- 40 M
- 0
Duck Jambalaya
Feb 06, 2005 by
Jambalaya get a new look with this recipe. Duck breasts are grilled then added to the pot along with rice, ham, onions, and bell peppers. Hot and spicy.
Crabmeat Yvonne
Jan 30, 2005 by
Named for the owner’s daughter, this recipe mixes Crabmeat with artichokes and Meunière butter. Use crawfish for a truly unique New Orleans experience.
Spiced Peach Shortcakes
Jun 03, 2004 by
Peach slices are cooked in a syrup infused with cinnamon and nutmeg then sandwiched between crusty sweet biscuits. On top is a dollop of softly whipped cream.
Fresh Apple Cake with Caramel Glaze
Nov 21, 2003 by
This Southern cake is bursting with fresh apple and spices, while the crunch of pecan adds the right bite. The caramel sauce makes it an over-the-moon dessert.
Ricotta-Sweet Potato Beignets
Aug 27, 2003 by
These doughnuts have a wonderful crisp gold-brown crust and tender insides, like a dessert version of hush puppies.
Southern Pan-Fried Chicken
Aug 04, 2003 by
This recipe from the late, great Edna Lewis turns out skillet-fried chicken that’s perfectly seasoned, extra-crispy, and gosh darn beautiful in every way.
- Quick Glance
- 1 H
- 9 H, 30 M
- 5
Pecan Torte with Bourbon Whipped Cream
Apr 23, 2003 by
This almost flourless pecan torte is rich with pecans, eggs, and sugar. On top is a dollop of bourbon-spiked whipped cream. The torte is great with coffee.
Bacon Cornbread
Aug 09, 2001 by
There’s cornbread, and then there’s cornbread enhanced with bacon and corn kernels and ample good ol’ bacon drippings–just as god intended.
- Quick Glance
- 30 M
- 1 H, 30 M
- 10
Sauteed Okra
May 09, 2001 by
Okra, a staple of Southern cooking, is given the French treatment at the hands of Jacques Pepin. Lightly sauteed and tossed in butter, it’s a great side.