Southern Recipes
376 recipes found
Baked Yams
French-Fried Yams
Spoonbread With Green Tomato And Corn
New Crawfish Etouffee
Paul Prudhomme was 390 pounds in 1993 when Marian Burros caught up with him in New York to talk about his efforts to lose weight. He was, he said, trying to develop new versions of his old recipes, with less fat and just as much flavor. This etouffee was one of them. "Rich and full flavored," Ms. Burros declared. True indeed. And worth cooking.
Citrus Julep
Fillet of Beef With Roquefort Butter (La Residence)
Gloria Slater's Stuffed Veal Pocket With Oyster Dressing
Aunt Rosie's Oven-Barbecued Spareribs
White Lily Shortcake
Spicy Red Snapper Cakes
Battery Fried Fish With Peanut Sauce and Stuffed Okra
Oysters Under a Blanket
Corn-Crusted Catfish
Creamy Rice Pudding
This is comfort food at its sweetest and most gentle: a rice pudding cooked in a medium oven, watched carefully, and flavored with a touch of cinnamon. You can top it off with raisins or currants, some toasted pecans or a bit of brown sugar — or just leave it alone.
Couldn't-Be-Easier Sweet-Potato Fries
Carolina Chicken Bog
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas. The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog. It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina. “Bog is one of those classic Carolina meals,” she said. “It’s clumpy, it’s delicious and you see it everywhere — at football games and Nascar race weeks alike.” Recipes for bog are as varied as the 146 counties of North and South Carolina. For ours, we turned to Robert Stehling, who runs the Hominy Grill in Charleston, S.C. Mr. Stehling’s bog features just about every part of the bird you can name, save feet and cockscombs. (Which would be worthy additions.) As outlined in the recipe here, the dish serves about eight hungry people, but the proportions can be adapted by anyone who can do a little fourth-grade math.
Sweet-Potato Ice Cream
Rainbow Julep
Dandelion Greens With Crispy Onions
Fried Chicken (The Yellow Rose)
Jalapeno Pepper Sauce
Oysters Rockefeller
In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce — and its richness, as it’s loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.
Oyster Pone