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Roots
Crab Rice Dressing
Chef Weeks' crab rice dressing is an update on his mother's version with bacon, crab meat rice, creamy crab roe butter, and a kick of heat.
Other
Root Vegetable Hash
Preheat oven to 375 degrees. Dice vegetables into ½-inch cubes. Transfer vegetables to a bowl, drizzle with olive oil, and season with salt and pepper; toss to coat. Spread into a single layer on a baking sheet and roast until soft and beginning to brown, about 30 [...]
Recipes
Haggis with Caramelized Turnip and Potato Puree and Pickled Shallots
Chef Kevin Gillespie, a Georgia- born chef of Scottish descent adapted the traditional Scottish dish to produce a milder version. The result is a country-style terrine that is served along side caramelized turnips and potatoes with a dollop of pickled shallots. Scottish food with a southern riff.
Recipes
Arnold’s Southern Greens
Plentiful options are based on traditional Southern country cuisine—turnip greens cooked tender in a porky broth; sugar-sweet candied yams; crackling-crisp fried chicken; juicy slices of roast beef. A true meat and three makes this food from scratch, using fresh produce, meat, and dairy, and usually starts prep work [...]
Recipes
Pot Likker Poached Shrimp with Hoecakes, Marinated Cucumbers and Onions, and Whiskey Old Sour Crème Fraîche
On a griddle, or in a cast iron skillet, melt butter over medium heat but do not brown. Spoon hoecake batter onto griddle, about ½ cup per cake, to make 4 hoecakes.
Recipes
Eddie Hernandez’ Turnip Greens
In a large pot, cover greens with 1 inch of water. Bring to a boil, reduce heat, and simmer until just tender, about 45 minutes. Drain well.