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Soft Shell Crabs with Lemon-Dill Aïoli | Video
When the fleeting soft shell season returns each spring, these battered beauties are best sellers at Southeastern restaurants.
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Lamb Skewers
Make the sausage: Combine the herbs, spices, salt, 1 teaspoon fish sauce, and olive oil in a food processor. Pulse until the herbs are finely chopped. Place the herb mixture in a large bowl. Add lamb, whipped fatback, 1/4 cup pine nuts, 1/4 cup honey, shallots, red [...]
Recipes
Stuffed Collard Greens
3 ounces mayo 1 tablespoon curry powder 1 teaspoon cayenne powder 1 teaspoon smoked paprika ½ cup golden raisins Salt and pepper to taste 1 red onion, sliced
Recipes
Jalapeño Cheese
Grate cheese and combine it with peppers in a food processor. Combine the cheese mixture with spices and mayo and pulse again. Taste and adjust seasonings as desired. Refrigerate for up to 3 days before serving.
Recipes
BLT For Betty Moody
With toasted side down spread 1 slice of bread with Kewpie mayonnaise and the other slice with Duke’s mayonnaise. On the Kewpie slice, layer tomato, iceberg lettuce, bacon, and cucumber. Top with remaining slice of bread.
Recipes
Coleslaw with Honey Fish Sauce
In the States, a shredded cabbage salad was prepared by the Dutch immigrants who settled near New York’s Hudson River; they called the dish koosla. Over time, koosla moved South and morphed into “coleslaw,” that regional staple of church picnics and barbecue dinners.
Recipes
Bistro Skirt Steak Sandwiches with Caramelized Onions and Basil-Balsamic Mayo
Even with such a complicated name, this recipe couldn’t be easier. However, don’t let the ease of this recipe fool you as it boasts tons of flavor. Follow my step-by-step instructions for this delicious and hearty favorite.