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.
Eastern North Carolina Seafood Gumbo
This shareable seafood gumbo from chef Ashley Hardesty Armstrong blends savory chicken stock, fresh veggies, and shrimp, oyster, and crab.
These crispy, bite-sized duck poppers balance earthy creole spice with a cooling, herb-infused spread and a drizzle of tangy, sweet glaze.
Chilled Strawberry Soup
This chilled strawberry soup from Easy Bar & Bistro in Chattanooga takes a gazpacho-inspired approach to peak-season strawberries.
Green Chickpeas with Za’atar
Za’atar is an herbal seasoning often used in Middle Eastern cuisine. In Houston, chef Martha Wilcox sprinkles it over earthy green chickpeas.
Flourless Chocolate Cake | Video
Two Virginia bakers educate and inspire with a powerful series of stenciled baked goods, including this flourless chocolate cake.
Chef Nico Romo Makes Steak Tartare | Video
Charleston-based French chef Nico Romo shares an elevated steak tartare recipe for an easily assembled yet sure-to-impress appetizer.
Chef Matt Brown Makes Espàrragos Blancos | Video
When chef Matt Brown created this vegetable dish for La Bodega by Cúrate, it became an immediate favorite at the downtown Asheville restaurant.
Effie’s Shrimp Creole
Matthew Raiford's shrimp creole is a traditional Geechee dish from mainland Georgia. This recipe has been handed down through his family.
Creamy Polenta with Eggplant Caponata
This creamy polenta with eggplant caponata uses cocoa powder that makes it a little spicy, a little salty, and a little sweet.