Serve this dish with steamed greens and roasted or stewed tomatoes, and you’ve got a full-on Southern-style meal. Frozen peppers and onions are used as a time-saving way to season the dish, but you could also use fresh chopped onion and bell pepper.
“Eat poor on New Year’s, and eat fat the rest of the year,” goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper money, as well as golden cornbread. This version replaces the collards with superfood kale.
Here is a new twist on this old favorite for the New Year. The mix may be made one day ahead, but add the breadcrumbs when you make the patties.
A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin. This recipe makes 2 cups of sauce, leaving plenty to serve on the side. For crunch in your sandwiches, buy coleslaw at the deli, or make Deep South Slaw.
This recipe is Chef Bryant Terry’s veg interpretation of a Southern classic: smothered pork chops.
For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.
To ensure that the "buttery" sauce in this dish doesn't get watered down, dry the vegetables well after steaming. A high-grade, unrefined corn oil is a worthy investment for this recipe as it gives the "butter" a rich flavor. This recipe is a fantastic side dish or works well tossed with pasta too!
Southern cooks put cruets of vinegar and bottles of vinegar-based hot sauce (like Tabasco and Texas Pete) on the table for guests to doctor up this classic New Year's dish with tangy flavor.
These versatile fritters make a great base for a variety of toppings. Try them with warm black beans, prepared salsa, and shredded cheese for a Southwestern meal, or top with cottage cheese and maple syrup for a simple supper. You can also make the fritters bite-size and warm them for party hors d’oeuvres with a dollop of olive tapenade (chopped olive spread).
Serve these individual soufflés unmolded, as shown, or in ramekins.
Grits, a Southern staple, resemble polenta in their nutty taste and grainy texture. Because grits are made from hominy—corn kernels that have had the hull and germ removed—they cook faster than polenta, which is ground from the whole kernel.