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Recipes
Classic Southern Roasted Turkey Breast with Pan Gravy
This moist, flavorful Southern roasted turkey is smothered in rich pan gravy and an easy classic for a Thanksgiving meal or Sunday dinner.
Recipes
Clay Pot Rice with Seared Wreckfish and Red Eye Gravy
This wreckfish with clay pot rice and red eve gravy provides a harmonious blend of Southern and Japanese cuisine, creating a perfect dish.
Recipes
Dirty Rice with Smoked Brisket
For Jason Gonzalez, dirty rice is a staple. He takes his grandma's traditional cajun recipe and adds his twist with smoked brisket and gravy.
Recipes
Smoked Turkey Wings and White Bean Dressing
Chef Lawrence Weeks shares his recipe for smoked turkey wings with gravy, inspired by the hearty meals his grandmother made and rooted in Cajun-creol flavors.
Roots
Catfish with Broken Rice Grits
This recipe empowers all its consumers through bold flavors and rich history to never be afraid to cook what you want.
Recipes
Chicken-Fried Steak with Cauliflower Gravy
Make the gravy: In a large saucepan over medium heat, melt ghee. Add onion, salt, and thyme and cook until onion is tender, 3 to 4 minutes. Add cauliflower florets and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower [...]
Recipes
Herb-Roasted Whole Snapper with Middlins and Tomato Gravy
This Herb-Roasted Whole Snapper with Middlins and Tomato Gravy is a savory snapper recipe with a rich tomato-based gravy. Serve over rice.
Recipes
Dirty Rice
Sear the meat: Season block of sirloin with 1 teaspoon salt on each side. In a large skillet, heat oil over medium-high heat until it starts to smoke. Place sirloin block in the skillet in one piece and let it sear until it browns and caramelizes, 3 [...]
Recipes
Tallow Biscuits with Peach Ice Cream andCocoa Gravy
Make the biscuits: Cut butter and tallow into flour until mixture is coarse like cornmeal. Stir in sugar. Combine milk and cream, then work into dry mixture, being careful not to overwork. Place dough on a floured surface, then dust dough with flour. After a few folds, [...]
Recipes
Carolina Quail with Country-Fried Foie Gras and Sawmill Gravy
For those of us who aren’t hunters, cooking wild game has potential for intimidation. The Local Palate hunted for a chef to make this daunting task more approachable, enter Chef Bob Waggoner.