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Entries tagged with 'Southern'

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

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'

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

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'

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

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

Jalapeño Jam

Serious Eats Joshua Bousel 15 comments

A sweet start is interrupted by the fruity heat of jalapeños and tempered by a vinegar tang in this addictively delicious jam. More

Ramp Gravy

Serious Eats J. Kenji López-Alt 3 comments

A creamy gravy flavored with ramps, perfect for biscuits or mashed potatoes. More

Sausage, Jalapeño, and Cheddar Spoonbread

Serious Eats Sydney Oland 5 comments

If Yorkshire pudding, cornbread, and soufflé could all get together and have a lovechild, that child's name would be spoonbread. More

Southern-Style Slaw with Pecans and Maple-Dijon Vinaigrette

Serious Eats Jennifer Segal 1 comment

Sweet and tangy with lots of crunch, this slaw is light and refreshing. More

Gluten-Free Buttermilk Biscuits

Serious Eats Elizabeth Barbone Post a comment

Light and tender buttery gluten-free biscuits. More

Ham and Grits with Red Eye Gravy

Serious Eats Sydney Oland 4 comments

Ham and grits make an ideal morning after brunch when you've spent too much time on a bar stool the night before. More

Tomato Gravy

Serious Eats Joshua Bousel Post a comment

If you're looking for something a little different to dress up biscuits, pork chops, or the like, this slightly sweet and tart variation on Southern white gravy is definitely worth a try. More

Pepper Gravy

Serious Eats Joshua Bousel 1 comment

Pepper gravy—essentially a heavily peppered bechamel that subs bacon grease for butter—is a simple base that serves as a building block to a whole host of other Southern gravies. More

Corn Fritters

Serious Eats Sydney Oland 2 comments

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)... More

Seriously Meatless: Fried Green Tomatoes with Smoky Mayo

Serious Eats MichaelNatkin 3 comments

Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] If you grew tomatoes this year, chances are you've still got a few... More

Memaw's Buttermilk Biscuits

Serious Eats tressa eaton 17 comments

Note: While it's nice to pop pre-made biscuits into the oven, without having to wash a single spatula, the homemade ones are really where it's at. Our intern Tressa took control here, making us all wish we had Memaws too.... More

Sunday Brunch: Hoppin' John's Cornbread

Serious Eats Ed Levine 1 comment

John Martin Taylor (aka Hoppin' John) is a great Southern cook, cookbook author, and food raconteur. He wrote perhaps the definitive book on frying, Fearless Frying Cookbook, but today's Sunday Brunch recipe for cornbread is adapted from another terrific book... More

Sunday Brunch: Grits and Cheddar Casserole

Serious Eats Ed Levine 1 comment

Grits, cheese, and eggs are a combination utilized most often in the American South, but its satisfying appeal is universal. This casserole needs a really sharp cheddar to amp up the flavor intensity. It's adapted from the Gourmet Cookbook, and,... More

Cook the Book: Truman Capote's Family's Cornbread

Serious Eats Adam Kuban 3 comments

The first of our cornbread recipes this week is for a Southern cornbread. Crescent Dragonwagon, the book's author, has helpfully broken up The Cornbread Gospels into regional divisions, explaining the differences among them. There are too many to go into... More

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