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Creole White Bean Cassoulet with Braised Pork Belly
Discover New Orleans chef Darren Porretto's secret ingredient to the creamiest white bean cassoulet, a customer favorite at Saint John.
Recipes
Benne Cookies
Emily Meggett's recipe for benne cookies comes from her mother. The thin wafers use benne seeds for their deep, toasty flavor.
Key Ingredient
The Secret to Using Benne Seeds
Writer and chef Amethyst Ganaway shares her recipe for Charleston-inspired Southern vegetable salad with benne dressing.
Recipes
Carolina Gold Rice Croquettes with Shrimp and Crab
Chef BJ Dennis shares a Gullah inspired recipe for shrimp and crab croquettes.
Other
Blackberry Rye Crisp
Make the topping: Preheat oven to 375 degrees. Butter the bottom and sides of six ramekins. In a medium bowl, whisk together oats, benne seeds, flour, sugar, and salt to combine thoroughly. Add cubed butter and, using your fingers in a snapping motion, feather butter into mixture. [...]
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Roasted Sweet Potatoes with Sorghum Fish Sauce and Toasted Benne Seeds
Preheat oven to 450 degrees. In a saucepan over medium heat, melt butter and heat until browned, swirling pan occasionally for even cooking. Remove from heat and whisk in sorghum, orange zest and juice, and fish sauce.
Recipes
Roasted Baby Carrots and Beets with Carrot Hummus
Prepare and roast the beets: Preheat oven to 375 degrees. Place beets, hot water, and thyme sprigs into a roasting pan. Cover with foil and roast for 35 minutes, or until beets are easily pierced with a knife.
Recipes
Creamed Collard Greens with Breadcrumbs and Benne Seeds
In a large dutch oven over medium-high heat, cook bacon until crispy. Drain fat and return to pan. Add onion and sweat until translucent. Add collard greens and sauté until bright green. Pour in stock and reduce to a simmer.