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Recipes
Summer Cassoulet
Chef Youngblood’s Cassoulet includes purple hull peas rather than white beans, but she doesn’t skimp on the duck confit and sausage. If you want to spend the day basking in the glory of France’s freedom rather than behind stove, make the duck confit a day or two [...]
Recipes
Corn and Tasso Maque Choux
Brush 3 ears corn with oil and sprinkle with coarse salt, black pepper, and cayenne pepper. Grill corn until cooked through and slightly charred, turning occasionally, about 10 minutes. Let cool.
Recipes
Soybean Salad with Walnut Pesto, Tomatoes, and Buttermilk Dressing
To make pesto, add walnuts, garlic, and cheese to a food processor. While running, drizzle in olive oil and process until uniform. Add salt and chili flakes to taste.
Recipes
Country Fried Eggplant
Heavily salt eggplant slices and allow them to drain in a colander for 1 hour. Meanwhile, prepare a smoker to 150-175 degrees. Rinse eggplant, pat dry with a paper towel, and smoke for 1 hour. Remove eggplant from smoker and set on a baking sheet in a [...]
Recipes
Ronni Lundy’s Chili Bun
A quick and delicious sandwich from the Southern culinary legend. Dress 'em up however you like.
Recipes
Italian Sandwich
In oven or toaster oven, lightly toast sub rolls, then slice in half. On both halves of bread, evenly divide and spread AMS sauce.
Recipes
Conch Chowder
In a Dutch oven, render bacon fat with oil. Add jalapeño, followed by the next eight ingredients. Sauté briskly. Add crushed red pepper. Add tomatoes and tomato purée. Reduce heat and add bay leaves. Add herbs and simmer.