Recipes

If You Like Green Tomatoes...

By Jed PortmanGood EatsApril 22, 2015

At the Market Place restaurant, in Asheville, North Carolina, strawberries are more than just rosy slivers in springtime salads and the stuff of sweet preserves and cocktails. Chef William Dissen also buys firm, not-quite-ripe green strawberries from local farmers. He pickles them, and then deploys them as an acid-spiked condiment for grilled venison, rabbit paté, and more.

Read More »

The Dressing the South Forgot

By Jed PortmanGood EatsApril 16, 2015

Pimento cheese. Coleslaw. Potato salad. Those staple side dishes help keep the mayonnaise companies in business during the spring and summer. But in the days when cooking oil was a luxury, cooks below the Mason-Dixon line bound them with a different sort of dressing.

Read More »

Rediscover a Southern Classic: Pea Salad

By Jed PortmanGood EatsApril 10, 2015

Travis Milton can’t remember her name, but he remembers the crunch of the pea salad she used to bring to church picnics in Castlewood. Most cooks in his southwestern Virginia hometown added bacon to the ever-present side dish, but she preferred water chestnuts. Years later, when he developed his own recipe for pea salad, he followed her lead. But he also added a splash of rendered bacon fat, among other ingredients inspired by family gatherings past.

Read More »

Weekend Menu: Steven Satterfield's Spring Onion Pizza

By Jed PortmanGood EatsMarch 20, 2015

Blame Paula Deen. Or heck, let's leave her out of this for once. Blame generations of well-meaning chefs and cooks who have defined Southern cooking with adjectives like battered, fried, buttered, and smothered, rather than the most important one of all: fresh. Steven Satterfield, of Miller Union in Atlanta, isn't the first chef to make the case that our diet is rooted in garden soil. But in his new cookbook, he presents a vegetable-centric cuisine that is as appealing in its restraint as a salt-and-peppered slice of tomato, particularly as we lift our heads from the larded stew pots of cold months past to nibble on new harvests of asparagus, peas, and strawberries. Root to Leaf is divided by season, and the spring chapter contains such uncomplicated creations as this spring onion pizza, made with a wholesome whole wheat dough.

Read More »

How to Make a Collard Sandwich

By Jed PortmanGood EatsMarch 11, 2015

When Glenn and Dorsey Hunt piled collard greens between pucks of cornbread a decade ago, the fair food vendors from Robeson County, North Carolina, created a new regional classic.

Read More »

How to Make Chicken Mull

By Jed PortmanGood EatsFebruary 24, 2015

“I’ve been eating chicken mull from the time I could eat anything,” says Charlotte Griffin, the mayor of Bear Grass, North Carolina. In Martin County, people credit her grandfather with the simple porridge, thickened with crackers and seasoned with salt, pepper, and chile flakes.

Read More »

Pages

Subscribe to Recipes