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Buttermilk Bacon-Fat Flour Tortillas From 'The Homesick Texan's Family Table'

Cook the Book Kate Williams 5 comments

For some reason, homemade flour tortillas have always intimidated me. I've made corn tortillas many times, so I'm not sure where the reluctance came from. But once I saw Lisa Fain's recipe for buttermilk and bacon-fat filled flour tortillas in her new cookbook, The Homesick Texan's Family Table, I could resist no longer. More

Buttermilk Bacon-Fat Flour Tortillas From 'The Homesick Texan's Family Table'

Serious Eats Kate Williams 5 comments

For some reason, homemade flour tortillas have always intimidated me. I've made corn tortillas many times, so I'm not sure where the reluctance came from. But once I saw Lisa Fain's recipe for buttermilk and bacon-fat filled flour tortillas in her new cookbook, The Homesick Texan's Family Table, I could resist no longer. More

The Lee Bros.' Favorite Cookbooks

Maggie Hoffman Post a comment

I recently got the chance to chat with Ted Lee about the Lee Bros.' favorite cookbooks, from Southern-cooking classics to recently-published sources of cooking inspiration. More

Lamb-Stuffed Collards From 'The New Southern Table'

Cook the Book Kate Williams 2 comments

Unlike most Southern cookbooks, Brys Stephens's book, The New Southern Table, does not include a recipe for slow-cooked collard greens. More

Lamb-Stuffed Collards From 'The New Southern Table'

Serious Eats Kate Williams 1 comment

Unlike most Southern cookbooks, Brys Stephens's book, The New Southern Table, does not include a recipe for slow-cooked collard greens. More

Greek-Style Okra With Tomato, Feta, and Marjoram From 'The New Southern Table'

Cook the Book Kate Williams 2 comments

I was one of those weird kids who always liked okra. Something about the snappy skin and pop of the seeds made me forget the slime and embrace the long, pointy vegetables. I did, of course, almost always eat okra breaded and deep fried, so maybe I just liked the salty, greasy crunch. More

Greek-Style Okra With Tomato, Feta, and Marjoram From 'The New Southern Table'

Serious Eats Kate Williams Post a comment

I was one of those weird kids who always liked okra. Something about the snappy skin and pop of the seeds made me forget the slime and embrace the long, pointy vegetables. I did, of course, almost always eat okra breaded and deep fried, so maybe I just liked the salty, greasy crunch. More

Cook the Book: 'The New Southern Table' by Brys Stephens

Cook the Book Kate Williams Closed

Southern ingredients are the inspiration for Charleston-based food writer Brys Stephens's cookbook, The New Southern Table. Smartly divided into chapters dedicated to particular Southern ingredients, Stephens's book demonstrates the versatility of the Southern harvest. More

Parmesan Bacon Gougères From 'Down South'

Cook the Book Kate Williams Post a comment

Donald Link's gougères in his new cookbook, Down South, are a far cry from the delicate hors d'oeuvre seen on passed appetizer trays at fancy receptions. More

Parmesan Bacon Gougères From 'Down South'

Serious Eats Kate Williams 8 comments

Donald Link's gougères in his new cookbook, Down South, are a far cry from the delicate hors d'oeuvre seen on passed appetizer trays at fancy receptions. More

Carrot Raisin Salad From 'Down South'

Cook the Book Kate Williams 4 comments

Coleslaw and potato salad may be more famous outside of Southern takeout counters, but carrot raisin salad is just as common at picnics and potlucks. In it, grated carrots and plump raisins are mixed with a rich mayonnaise dressing spiked with curry powder. More

Carrot Raisin Salad From 'Down South'

Serious Eats Kate Williams 1 comment

Coleslaw and potato salad may be more famous outside of Southern takeout counters, but carrot raisin salad is just as common at picnics and potlucks. In it, grated carrots and plump raisins are mixed with a rich mayonnaise dressing spiked with curry powder. More

Cook the Book: 'Down South' by Donald Link

Cook the Book Kate Williams Closed

Down South hits all the major categories of a good Southern meal, from bourbon to barbecue to biscuits. Chef Donald Link manages to include classic dishes from all regions in the South while also keeping his eye towards his home in southern Louisiana. More

American Heart and New Orleans Soul at Bo's Kitchen & Bar Room

New York Craig Cavallo 5 comments

After Crave Fishbar and South Edison, and having cooked in Soho's Kittichai and consulted on Cascabel Taqueria, Todd Mitgang has turned his talent with seafood south, where he looks to New Orleans for the menu's inspiration. More

Surveying the Madness at Empire Biscuit, the East Village's 24-Hour Biscuit Restaurant

New York Nick Solares 8 comments

Empire Biscuit, the 24-hour biscuit shop in the East Village, gets its namesake right. Just keep your order simple. More

Biscuit Sandwiches at Jacob's Pickles Look Unwieldy, Taste Great

New York Lily Chin 5 comments

Near the Museum of Natural History on the Upper West Side you'll find Jacob's Pickles, a southern/soul food restaurant with some Jewish twists, in a pretty space with some nice outdoor seating. The restaurant's namesake pickles are indeed quite good, but for something more hearty, go for their loaded biscuit sandwiches. More

First Look: Roadside Eats Offers Chef-Driven Southern Food in Hollywood

First Look Farley Elliott 2 comments

Roadside Eats is now open in Hollywood at the Arclight complex, offering Southern-inspired sandwiches, sides and dessert. More

Worldly Southern and Cheap Burgers at Marietta

New York Max Falkowitz 2 comments

Marietta is the latest Brooklyn-esque Southern restaurant from the people who brought us Peaches, the Smoke Joint, and Little Brother in and around Bed-Stuy. As with those places, the focus is on new (and not-so-new) takes on Southern classics, with nods to premium ingredients and reasonable pricing. You've heard this story before, but Marietta is one of the few restaurants of its kind where the ingredient-driven cooking actually pays off, and where the prices really are reasonable. More

Crunchy Cauliflower Casserole

Serious Eats Stephanie Stiavetti 1 comment

Southern breaded cauliflower is cheesy and creamy, with a few added spices to make things interesting. If you like, you can leave out the nutmeg and cumin, but they really do take the dish from standard to sensational. More

The Vegetarian Option: New Orleans Soul Food at Catfish in Crown Heights

New York Lauren Rothman 3 comments

Catfish is a friendly environment for vegetarians: if your friends come here to chow down on shrimp and sausages, you won't be left out in the cold. More

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