In the South, hearty greens are cooked low and slow in a lot of water to make a rich-tasting broth. Here, we’ve added beans and crisp polenta cubes (a ready-made stand-in for grits) for a comfort-food dish with a modern twist. ...read more
Okra and tomatoes are a favorite pairing in Southern and Caribbean cuisines. ...read more
A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer. ...read more
Frozen collards (or substitute frozen spinach) are an easy way to get greens into a frittata. For zing, drizzle frittata wedges with hot sauce or barbecue sauce. ...read more
“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 ...read more
Trust us, no one will miss the flour (or the meat!) in this gluten-free indulgence. ...read more
This recipe is Chef Bryant Terry’s veg interpretation of a Southern classic: smothered pork chops. ...read more
For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce. ...read more
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 ...read more
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. ...read more
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 ...read more
Serve these individual soufflés unmolded, as shown, or in ramekins. ...read more
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. ...read more
Under the spell of New Orleans’ romance, Jamie Ritchey created this recipe to replicate the tastes and smells of traditional Big Easy dishes using liquid smoke and chipotle Tabasco. ...read more
If you like, add some slices of browned soy “sausage” to the mixture at the end. ...read more
Grits aren’t just for Southern breakfasts. Add cheddar cheese and lots of garlic, spoon over hot greens, and you have a substantial meal. Wrap it up with a wedge of fruit tart. ...read more
The story in the African-American community is that black-eyed peas should be eaten on New Year’s Day for good luck. The traditional dish is called Hoppin’ John, which is a mix of black-eyed peas, rice and pork sausage. There are several theories on how this dish got its name, ...read more
