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Crab Remoulade with Jicama

Crab Remoulade with Jicama, and Mango Vinaigrette

Executive Chef Rushing’s chapter at Brennan’s includes adding dimension to a traditional Crab Remoulade with Jicama, and Mango Vinaigrette.

Hoppin John Black Eyed Peas and Collard Greens Recipe for a Happy and Prosperous New Year

Hoppin’ John

Across the South, a way of ensuring good luck for the New Year is to tuck into a plate of hoppin’ john, a dish of nebulous origins, but that dates back at least to the early nineteenth century. Traditionally made with black-eyed peas that have been cooked with [...]


Sauteed Venison Tenderloin in a Port + Huckleberry Reduction

For those of us who aren’t hunters or doomsday preppers, cooking wild game has potential for intimidation. TLP hunted for the perfect chef to make this daunting task more approachable. Cue Bob Waggoner.

Squash Blossom Frittata with Field Peas and Herbs from Chef Chris Rainosek of The Noble South

Squash Blossom Frittata with Field Peas and Herbs

The daily offerings at The Noble South reflect complete correlation with what is available at the local farmers market: fried green tomatoes, black-eyed pea hummus, peach and yellow tomato gazpacho, and many other riffs that creatively employ seasonal offerings.


Lamb Tartare with Quail Eggs and Crispy Quinoa 

Place mustard, honey, vinegar, shallots, and a pinch of salt in mixing bowl. Whisk to combine. While continuing to whisk, drizzle in olive oil. Add black pepper to taste and set aside. 


Pan-Seared Diver Scallops with Thyme Butter

In a small 10-inch pan, heat 1 tablespoon butter and add leeks. Cook for 3 minutes over medium heat, then add ¾ cup water and cook slowly for another 5 minutes until leeks are tender and water has evaporated. Add salt and pepper to taste. Set aside.