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.
This mint julep panna cotta has all the minty essence of the classic cocktail but in a creamy dessert. A Kentucky Derby must.
Sassfras, ginger, nutmeg, cloves, and anise enhance the smoky, saltiness goodness of glazed ham.
This pound cake is rich with creamery butter, flecked with vanilla seeds, and enviable for its crisp, sugary surface.
One of the South’s greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.
Shrimp paste is a classic southern treat. Small shrimp is blended with butter, shallots, and spices. Smear the shrimp paste on biscuits or toast points.
Pork loin and sweet potatoes, both of which come into season in autumn, are a classic Southern pairing. This earthy pork dish is served with a rich pan gravy.
Leave it to New Orleans to create a liquor to replace absinthe. These boozy jellied shots are redolent of their namesake citrus and anise-flavored absinthe alternative.
Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.
A classic revisited, this sticky sweet tart gilds sweet potatoes rather than apples in caramel for a surprise take on a standby that’s every bit as sophisticated as the original.
We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.
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.)
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