From the classic Southern-style meat and three, to sweet and rich deserts like Buttermilk Pie, from Lowcountry to Creole to Soul, Southern food is as diverse as it is popular. And most of all, it’s about making the most of what’s in season and growing nearby.
Roasted Tomatoes and Parmesan Grits
I adore roasted tomatoes and I practically live for creamy grits, so one fateful day, I combined my two loves. If I do say so myself, it was a stroke of genius. The two complement each other in total harmonies of texture, flavor, and color.
Tupelo Honey Coleslaw
From barbecues to fish-fries, coleslaw is the preferred side. Cooks around the South will swear by theirs. This once is a mash-up of creamy and vinegary, and it’s pretty darn good anytime.
Easy New Year’s Day One-Pot Meal
This easy, one-pot dish includes the Southern traditional New Year’s foods of black-eyed peas for luck and cabbage to represent money in the new year.
Purple Hull Pea Salad
A unique salad of earthy field peas in vinagrette over tomatoes, arugula, onion and basil.
This Cajun-inspired side dish of potatoes is a perfect accompaniment to grilled steak or chicken.
Green Chile-Cheese Grits
Adding chilies and cheese to grits has become the Texas way to improve on one of the best dishes to come out of the Old South.
Sorghum Frozen Yogurt
The distinctive flavor of sorghum and the tang of yogurt meet in a one-of-a-kind dessert.
Biscuit and Sorghum Bread Pudding
If you’ve never cooked with sorghum, let this rich bread pudding be your first experience.