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Recipes
Lemon Pasta with Lots of Leafy Greens
Chef Mei Li has a passion for diminishing food waste and teaching others to shop in their own fridges. This recipe for lemony pasta can be edited to your satisfaction.
Recipes
Southern Fried Green Tomato
A perfect Southern staple to please a hungry crowd and mix savory and sweet ingredients to step up this classic.
Key Ingredient
Catfish Milanese
This refreshing recipe calls you to pound and fry catfish and to serve it over a light bean and cucumber salad brightens up anyone's day.
Key Ingredient
Overnight Grits Arancini
Try this easy, delicious overnight grits arancini recipe from Cheatman to help use your leftover grits. Enjoy some fried balls of goodness.
Recipes
Asparagus Fritters Recipe
This simple asparagus appetizer is delicately made with pecorino, lemon, and saffron aioli will wow all guests at your dinner party.
Recipes
Indaco Meatballs
Channel authentic Italian flavors into your kitchen with Indaco’s meatball recipe. While chef Mark Bolchoz serves them nightly at the Charleston-based restaurant, he loves them during the holidays. He writes, “For me, the perfect meatball is two bites, seared in the oven and braised in a simple [...]
Recipes
Prawn Rissóis
These fried shrimp turnovers, or prawn rissóis, come from Maneet Chauhan, a former Chopped judge and author of Chaat: The Best Recipes from the Kitchens, Markets, and Railways of India. Chaat, or the flavorful snacks and small meals that combine various textures, colors, aromas, and tastes, drives the [...]
Recipes
Oysters Lubeck Recipe
This oyster lubeck recipe was created by chef Brittanny Anderson of Metzger Bar & Butchery and Brenner Pass in Richmond, Virginia. Oysters lubeck is Germany’s version of oysters rockefeller. Enjoy in the fall during Oktoberfest, or make them for a sophisticated hors d’oeuvre to share at winter [...]
Recipes
Georgia Peanut Cassoulet
Comforting French cassoulet gets a Southern spin from chef Caleb Ayers of Savannah’s Cotton + Rye. He celebrates Georgia’s fall peanut season by adding the legumes to the stock for a nutty, textured stew.
