Southern Cuisine - Page 7

January 3, 2017

Pencil Cob Grits With Hollandaise

This hearty recipe, for breakfast or lunch mixes Pencil Cob grits, delicious thick-cut bacon from Allan Benton's Smoky Mountian Country Hams and a Hollandaise cream.

January 3, 2017

Benedictine

This spread can be used as a dip or a sandwich ingredient.

January 3, 2017

Kentucky Burgoo

This three meat and vegetable stew is one of the oldest food traditions in the state of Kentucky and staple of the Kentucky Derby.

January 3, 2017

Buttermilk Fried Chicken

There are certain foods that you really shouldn’t gourmetize, ethnictize or otherwise vary from the tried and true way.

January 3, 2017

Fig Bars

Despite the fact that they contain high-fructose corn syrup and partially hydrogenated oil, I’ve always loved Nabisco Fig Newtons.

January 3, 2017

Aunt Sally’s Cornbread

Jiffy mix makes a fair cornbread.

January 3, 2017

Farro with Artichokes and Herb Salad

When he makes this farro dish at Cleveland's Greenhouse Tavern, Jonathon Sawyer poaches the artichokes in white wine, then uses the leftover artichoke poaching liquid to cook the farro.

January 3, 2017

Cheddar Jalapeno Hush Puppies

It's game time.

January 3, 2017

Pan-Seared Georgia Trout

Southern cuisine does not always mean processed foods and saturated fat, explains Virginia Willis, native-born Georgian chef and author of cookbook "Back to Basics Y'all".

January 3, 2017

Sweet Potato Grits

“Southern food shouldn’t be trapped in the past,” says native-born Georgian chef, Virginia Willis.