Southern Recipes
376 recipes found
Biscuits and Momofuku Red-Eye Mayo
This recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C. These biscuits are topped with a dollop of a mayonnaise that David Chang serves at Momofuku Ssam Bar in New York.
Puffed Biscuits
Cornmeal Biscuits
Creamed Turkey With Sweet Potato Biscuits
Though this saucy, savory creamed turkey is designed for using Thanksgiving leftovers, it can be made any time of year. It’s a dish that fans of biscuits and gravy will appreciate. These biscuits are a good way to use up leftover sweet potato (or you could bake sweet potatoes for this purpose), but the turkey would also be delicious with plain freshly baked fluffy buttermilk biscuits.
Ham Biscuits
Cherry and Coconut Brown Betty
Edna Lewis’s Garden Strawberry Preserves
In “The Taste of Country Cooking,” Edna Lewis offers two recipes for strawberry preserves — one for wild and one for cultivated fruit, using different techniques to highlight their nuances. For garden berries, she gives an unusual method of heating the sugar separately, cutting down on the actual cooking time of the strawberries and preserving their delicate, fresh flavor.
Buttermilk Marble Cake
You get the best of both worlds with this tender and moist cake adapted from a version that was served at the 76th birthday of Edna Lewis, the legendary Southern chef. It is quite simple to put together as far as cakes go, and the cream cheese chocolate frosting is a revelation.
The Taylor Bird
Sazerac enriched by the unique Southern flavor of Steen's cane syrup and the warmth of brandy.
Muddle
Muddle is one of the oldest dishes of the Outer Banks of North Carolina, and this version is from the chef Bill Neal of Crook’s Corner in Chapel Hill, N.C. “Muddle,” he told The Times in 1985, “originated with the first settlers, and the name means ‘a mass of fish.’”
Deviled Crab
Quick Gumbo
Southern Buttermilk Salad Dressing
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.
Ripe Cantaloupe Pie
Basic Rub For Barbecue
Highlands Baked Grits
No-Fuss Grits
This recipe comes from a feast by Mark Bittman and Sam Sifton. They traveled to Charleston, S.C. to show you how to create a spring holiday dinner party. The folks at Husk, an excellent restaurant in town, told them to buy Geechie Boy grits, which they picked up at the Piggly Wiggly.
Stuffed Acorn Squash With Mushroom Gravy
This stuffed squash is a favorite of the family of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The couple brings this dish to Thanksgiving dinner, but we think it would make a great vegetarian centerpiece anytime, from fall to spring.
Shrimp and Grits With Roasted Tomato, Fennel and Sausage
Crook’s Corner Shrimp and Grits
“Everything I do is as authentic as possible, but with my own refinements,” the chef Bill Neal told Craig Claiborne in a 1985 profile. Mr. Neal brought his historical approach to Southern cooking to Crook’s Corner, the restaurant he opened in a former taxicab stand in Chapel Hill, N.C. This savory blend of shrimp with cheese grits became one of the restaurant’s best-known dishes.
Corn Pudding
Bourbon-Milk punch
Deep-Fried Catfish
Craig Claiborne was the food editor of the New York Times for 29 years, and he opened the world of global cooking to generations of readers who knew little about even Italian or French food. But underneath it, he always had an abiding appreciation for the classic food of his childhood home in Mississippi. This simple, reliable formula for fried catfish can be applied to other relatively firm white filets. Mr. Claiborne’s love of corn oil reflects the era in which he cooked. Canola, sunflower or peanut oil will work as well.