Mardi Gras

Creole shrimp and grits in a white bowl, with a spoon above the bowl with a shrimp in it.

Creole Shrimp and Grits

Tanya Holland gives us Southern comfort food with Big Easy flair. That’s what we think of these perfectly spiced shrimp swimming in a slightly spicy sauce with ample cheesy grits to soak it all up.

Pain perdu-French toast with raspberries piled on a plate dusted with icing sugar, a dollop of whipping cream, and raspberries.

Pain Perdu ~ French Toast with Raspberries

Happy National French Toast Day! This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It’s the best way to celebrate, we think.

Pibil-style pork ribs on sheets of parchment paper with a bowl of habanero salsa next to it.

Pibil-Style Pork Ribs

Here’s a sweet little recipe for Pibil-style ribs–less work than a traditional full pig but with all of the taste. Roll up your sleeves and pass the napkins!

A cast-iron pan filled with smothered pork chops in a thick caramelized onion and cream sauce beside a plate of wild rice.

Smothered Pork Chops

Juicy pork chops are a perennial favorite around here. Smother ’em in a creamy, Creole, caramelized onion gravy… oh my lord.

A large enamel pot filled with chicken perloo with a ladle.

Chicken Perloo

A richly warming, comforting combination of earthy spices and smoky chicken. Comes together easily and brings everyone to the table.

A floral tablecloth with a cellar of pink salt, a plate of cornbread, and a pot of field peas and snap beans along with pot liquor and a chunk of salt pork.

Field Peas and Snap Beans

A pretty quick simmer turns field peas and snap beans into a pot full of Southern perfection. The pot liquor that you end up with is tasty as heck, too.

A blue skillet with paper towel and a pile of breaded, deep-fried cauliflower. A bowl of dip in the background.

Popcorn Cauliflower Bites

A terrific snack, appie, or side dish, that nearly everyone will devour. Crispy fried vegetables dipped in your choice of sauce? Yes, please!