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Bowl of crab rice dressing
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.

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Recipes

Shoyu Ramen

Food Culture of the South

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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 [...]

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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.

Meat and threes platter with Southern greens
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 [...]

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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.

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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.