Southern Recipes
380 recipes found
South Carolina-Style Mustard Sauce
Alabama White Barbecue Sauce
Cheater’s Pickles
This recipe was developed by accident when Dora Charles was working on her book, “A Real Southern Cook: In Her Savannah Kitchen.” The pickles come together fast, with a shock from ice cubes and a touch of sugar helping them move from raw to something between a pickle and a refreshing salad in just about a half-hour. Fresh herbs other than dill, like basil or a bit of mint or chive, can be used. A few slivers of sweet onion are nice, too.
My Mother’s Chicken Spaghetti
In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers. “A few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti. It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story.”
Brooklyn-Style Hoppin’ John
Hoppin’ John and greens are two simple dishes that are required eating each New Year’s Day for Southerners (or anyone else, one imagines) who want to bring luck and prosperity.
Gumbo’s Daddy With Chicken, Shrimp and Turkey
This recipe, adapted from Gail Jennings of North Carolina, is what her family thinks of as the daddy of all gumbos, a thick mix of leftover roast turkey rounded out with plump shrimp, chicken wings and collard greens. Ms. Jennings spikes the soup with a mix of curry powder and King’s Pepper, a spice blend that she developed based on a West African recipe. But any chile powder, including cayenne, can be substituted. Add it to taste; Ms. Jennings and her family like it fiery hot, then served over rice to mitigate the burn.
Barbecued Chopped Chicken
Pierre Franey’s Barbecue Sauce
A simple and delicious accompaniment to almost any barbecued meat.
Chopped Pork Barbecue
Southern Shrimp Scampi
Scampi can mean different things in different cultures. The British deep fry langoustines in batter. In Italy, the langoustines are often sautéed in garlic and olive oil. Italian immigrants in America swapped in shrimp, and from there a thousand variations were born. This is a dish that cooks quickly and rises or falls on good-tasting shrimp. It is worth buying shrimp with the shells on and peeling them yourself.
Lazy Sonker
It’s not a pie, nor is it really a cobbler (though, to some, they are one and the same). As Kim Severson reported in 2013, when she traveled to Mount Airy, N.C., to try the regional dish: “Most people seem to agree that the essential characteristics of sonkers are these: They are juicier than cobblers. They are deeper than cobblers. They used to be made in what Southern country cooks called bread pans.” This recipe, adapted from Wilma Fleming of Barney's Cafe, draws its flavor from strawberries, or pitted cherries, and is capped with a simple crust of milk, sugar, flour and salt, whisked to the consistency of pancake batter. It’s a perfect dessert for spring or summer gatherings, and best served while it’s still warm.
Smothered Pork Chops With Tomato and Cream
Pork Chops Smothered With Fennel And Garlic
French Quarter Chocolate Torte
Pepper Pasta With Crab (Fearrington House)
Peach Upside-Down Skillet Cake With Bourbon Whipped Cream
A lush combination of a Southern upside-down cake and a French tarte tatin, this cake is deeply caramelized on top and light and fluffy beneath. The chef Virginia Willis, who put the recipe together, uses a whole vanilla bean, but if you don't feel like making that investment, a teaspoon of strong pure vanilla extract is fine. She uses a well-seasoned cast-iron skillet, but a heavy nonstick one would work too. The whipped cream is optional, as is the bourbon that brightens it; you can add vanilla, confectioners' sugar or both if you prefer.
Spareribs
Hush Puppies With Crab and Bacon
Make sure you pick over the crab meat well to remove any shells for these delicious hush puppies, which come together in a snap. The bacon must be cooked before they are assembled, but that’s the only other bit of prep work. Keep them warm before serving, and make sure to offer plenty of good butter to gild them.
Biscuits
What is more traditionally Southern than fluffy biscuits bathed in butter? These are sinful with dinner, terrific toasted and slathered with butter and marmalade the next morning.
Deviled-Crab Casserole
This is our hands-down favorite. Each cook had a slightly different recipe. This is Martina's.
Fresh Fried Clams
Tempura Of Soft-Shell Crabs
Miracle Mushroom Gravy
This vegetarian gravy has all of the hearty sausage flavor without all of the meat. It came to The Times in 2012 by way of Amy Lawrence, and her husband, Justin Fox Burks, who write the Chubby Vegetarian blog.
Reversed Impossible Chocolate Flan
In this magical recipe by Ben Mims from his cookbook "Sweet & Southern," vanilla cake and chocolate custard are layered into a Bundt pan before baking. In the oven, the two switch places, with the heavier custard sinking while the cake rises to the surface. Once unmolded, you end up with a tender band of cake on the bottom and creamy, wobbly flan on top. Inspired by chocoflan, it’s rich, soft, deeply fudgy and a hit at dinner parties.