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Creole White Bean Cassoulet with Braised Pork Belly
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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.

Emily Meggett's benne cookies

Benne Cookies

Emily Meggett's recipe for benne cookies comes from her mother. The thin wafers use benne seeds for their deep, toasty flavor.

A bowl of red rice with shrimp and sausage from Gullah Geechee Home Cooking: Stories and Recipes from the Matriarch of Edisto Island

Red Rice

Gullah Geechee red rice, with well-seasoned vegetables, slices of sausage, and perfectly cooked rice, is a meal worth looking forward to.

Amethyst Ganaway lifting benne seeds out of a wooden bowl in her cupped hands
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The Secret to Using Benne Seeds

Writer and chef Amethyst Ganaway shares her recipe for Charleston-inspired Southern vegetable salad with benne dressing.


Carolina Gold Rice Croquettes with Shrimp and Crab

Chef BJ Dennis shares a Gullah inspired recipe for shrimp and crab croquettes.


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. [...]

Sweet Potato THUMBNAIL
Key Ingredient

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.


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.

Collards Thumb

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.