Southern Recipes
376 recipes found
Fried Chicken
Southern Whisky Cake
Southern Pecan Pie
Master Recipe for Biscuits and Scones
Southern biscuits and British scones can seem intimidating: both have the kind of mystique that can discourage home bakers. But the point of them is to be truly quick and easy — unlike yeast-raised bread and rolls, they are thrown together just before a meal and served hot, crisp on the outside and soft in the center. And what's more, they are essentially the same recipe: all that separates them is a bit of sugar and an egg. The genius of this particular recipe is not in the ingredients, but in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds — and there's less chance of toughening the dough by re-rolling it and adding more flour. The recipe immediately below makes biscuits, and the notes at the bottom of the recipe have instructions for altering the dough to make scones.
Mark Bittman’s Mint Julep
A classic Southern drink for sipping on a hot afternoon. Be sure to have lots and lots of mint. If it seems to be too much, it’s probably just right.
Curried Mousse
Prescription Julep
This recipe from the 19th century predates the era of the ubiquitous bourbon mint julep, instead using cognac and rye, making for a delicious throwback.
Glazed Pears With Brown-Sugar Oat Crisp and Pear-Brandy Syllabub
In the 1940s, Robert E. Rich, an independent-minded son of a successful dairyman, introduced RichWhip, the first nondairy topping, to the world. It took off. This recipe can be made using RichWhip, which is still available at many kosher supermarkets, or heavy cream.
Crook’s Corner Hoppin’ John
“Everything I do is as authentic as possible, but with my own refinements,” the chef Bill Neal of Crook’s Corner in Chapel Hill, N.C., told Craig Claiborne in 1985. “I try to make a personal statement.” An example was his hoppin’ John. A typical version of the time consisted basically of cooked peas — black-eyed or crowder — served on a bed of rice; the usual seasonings were only salt, pepper and perhaps a little salt pork. Mr. Neal seasoned his peas with garlic, thyme and bay leaf, and added a garnish of cubed tomatoes, chopped scallions and grated cheese.
Daube Glace
Spicy Fried Chicken Salad
Huguenot Torte
This recipe from “The First Ladies Cook Book” appeared in The Times in an article by Craig Claiborne. The original recipe said that the torte could be served warm or chilled.I like it best warm and cut into squares. The torte has so much sticky sugar in it that when it’s cold you have to do battle to cut it. Either way, I suggest adding little or no sugar to the accompanying whipped cream.In fact, I’d fold in some crème fraîche.
Sweet-Potato-Custard Pie in Orange Crust
This recipe came to The Times in 1995 in a column about the novelist and farmer Dori Sanders, who cooked it for Thanksgiving on her farm in Flibert, S.C.. It is, some say, quite the best thing to do with a sweet potato. "People tell their life stories through food," Ms. Sanders said. "They talk about how they did it then, how they do it now. The way they talk tells you who they are."
Grout
This recipe comes from Pawleys Island in the Lowcountry of South Carolina. It could have come from the pages of a Dickens tale, and it’s called grout. It is a mold made from lemon skins, port or sherry and almonds and raisins. As could be expected from the island’s leading family, Isabelle and Alberta Lachicotte provided the recipe for “Recipes From Pawleys Island,'' put out by All Saints Waccamaw Episcopal Church, one of the oldest parishes there. It has been served by Lachicottes on festive occasions for years.
Bourbon-Chocolate Pecan Pie
Cornbread with Corn and Cheese
Thin and Crispy Cornbread
The thick, golden wedges of cornbread served directly from a skillet that you see in glossy food magazines look nothing like the thin and crispy cornbread April McGreger’s Mississippi grandmother used to make. The ratio of crunch to tender middle here errs on the side of crunch, which makes it perfect for soaking up the delicious broth called potlikker, which comes from simmering smoked meat and greens, sometimes cooked with Southern field peas. This cornbread bakes up best in a well-seasoned 12-inch cast-iron skillet, though you can divide the batter between two smaller skillets or even cake pans. A scattering of dry coarse cornmeal in the hot skillet before you pour in the batter makes the cornbread extra crunchy. Flipping it onto a plate or rack also helps the crust stay crisp. Or you could make it thicker and cook it ahead of time, then split the slices and toast them before serving.
Alma Hull's Chess Pie
La Louisiana Pecan Pie
Edna Lewis’s Corn Muffins
After reading that Edna Lewis preferred extra-fine cornmeal, I adapted her recipe to use corn flour. (Be sure to get corn flour, not pure white cornstarch.) These muffins have great corn flavor, and they have a very tender, creamy texture when hot and stay moist when cool. If you’re using regular cornmeal, the muffins are still delicious, especially warm; just reduce the buttermilk to 2 cups.
Spoonbread Potato Salad
Hoppin' John's Southern Potato Salad
Along with burgers and hot dogs, a good potato salad is a quintessential part of a cookout, and this one is a classic. It’s dressed with mayonnaise, mustard and juice from the sweet pickle jar and incorporates fresh herbs for taste and greenery.
Steamed Crabs