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Recipes
Turmeric Dyed Eggs
Chef Katie Dixon's mission is "building a healthier Mississippi from the ground up," which she showcases in her recipe for turmeric dyed eggs.
Recipes
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.
Recipes
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 [...]
Recipes
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.
Recipes
Squash Blossom Frittata with Field Peas
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.
Recipes
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.
Recipes
Pan-Seared Diver Scallops with Thyme Butter
Chef Bob Waggoner of Watermark Restaurant in Nashville, Tennessee shares his recipe for pan-seared diver scallops with thyme butter and leeks.