Content Filter
Categories
Locations
Recipes Types
Ingredient Types
Beverages

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.