Mandy’s Grilled Okra
This grilled okra recipe will convert many okra skeptics with its tangy pickled banana peppers, hint of lime, and creamy Alabama white sauce.
Mess o’ Greens
Lots of thought and precision goes into properly making greens. This recipe does not pull them too soon, nor lets them turn soupy and mushy.
Apple Spice Loaf Cake with Spiced Cream Cheese Frosting
Pastry chef Claudia Martinez's apple spice loaf cake is packed with fall flavors to complement late fall and early winter gatherings.
Green Herb Sauce
Chef Mei Li gives the perfect recipes to reinvent unused ingredients in the back of your fridge. This green herb sauce goes with anything.
Smoke-Braised Lamb with Roasted Vegetables and Goat’s Milk Brie
Chef Wallace’s roots shine in his recipe. This Mississippi-inspired dish is comprised of smoked-braised lamb, sweet potatoes, carrots, soy harissa, curried cauliflower, and goat's milk brie.
Sweet Potato Waffles with Vegan Barbecue
Chef Katie Dixon's mission is "building a healthier Mississippi from the ground up," reimagining this Southern dish in vegan barbecue form.
Tuna Watermelon Poke
A new, fresh twist on poke that brings a sweet taste to this small, but mighty appetizer with a touch of citrus.
Catfish and Okra Stew
Jon Davis' grandmother taught him that simple ingredients make the best dishes. His flavorful, one-pot stew proves her philosophy.
Royal Red Shrimp with Bourbon and Crab Maque Choux
Iconic flavors of Duane Nutter's childhood appear in the dishes that represent him as a chef at One Flew South, like these royal red shrimp.
Mussels and Collard Greens
These mussels and collard greens pay homage to chef Duane Nutter's roots as he blends his Louisiana birthplace with his upbringing in Seattle.