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Recipes
Mister Mao’s Pani Puri
Sophina Uong shares her take on pani puri from her restaurant Mister Mao in New Orleans, hers incorporates fire water and strawberries.
Recipes
Succotash Chow Chow
This succotash chow chow recipe combines two Southern favorites to create a delicious, acidic, and crunchy pickled side dish.
Recipes
Egg Drop Soup
This egg drop soup recipe has delicate strands of egg swirling in a savory broth, offering warmth and nourishment with every spoonful.
Cookbook Club
Ukrainian Borsch
Ukrainian borsch is the classic, bright-red, slightly sour beet soup, chock-full of vegetables and topped with sour cream and dill.
Cookbook Club
Carrot Farro Salad
This colorful carrot farro salad tastes like spring and fall at the same time; it’s bright and refreshing, nutty and rich.
Recipes
Butternut Squash Kofta
Katlin and Mohsin Kazmi of The Pakalachian in Abingdon, Virginia make a rich kofta meatball paired with a hearty butternut squash sauce.
Recipes
Appalachian Bhindi
Katlin and Mohsin Kazmi of The Pakalachian make appalachian bhindi, a Pakistani spin on traditional Appalachian fried okra.
Recipes
Garden Pakoras
The Kazmis of The Pakalachian create garden pakoras, a fun alternative to fried green tomatoes using excess veggies in your refrigerator.
Recipes
Country Captain Shrimp and Grits
Chef Sedesh Boodram combines two Lowcountry classics by adding an earthy, spicy country captain sauce to shrimp and grits.