Food & Drink
The Perfect Summertime Menu
Three Southern chefs share their favorite recipes using Duke’s Mayonnaise
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Photo: Maggie Armstrong
Magic has always been a key ingredient in the Duke’s Mayonnaise story. Born in the kitchen of entrepreneur Eugenia Duke in 1917, Duke’s Mayonnaise, the eponymous sandwich spread, quickly gained a devoted following for its unique tang and versatility. Over the next century, Duke’s evolved from a regional touchstone into the bona fide culinary phenomenon it is today. In honor of the company’s one hundredth anniversary, Garden & Gun has asked three acclaimed Southern chefs to share a favorite recipe using the classic kitchen staple. From pimento cheese hush puppies to a butterbean salad to one seriously decadent crawfish roll, the following dishes highlight the delicious results of pairing one culinary legend with another.
Chef John Fleer’s Pimento Cheese Hush Puppies
With homemade pimento cheese and a tangy comeback sauce for dipping, these are sure to impress.
Chef David Bancroft’s Butterbean Salad
This fresh, creamy buttermilk salad is destined to become a picnic staple—especially when topped with bacon or dried okra
Chef Kelly Fields’s Crawfish Roll
For the ultimate crowd-pleasing dish, whip up a plate of of these bayou-inspired crawfish rolls.
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For the ultimate crowd-pleasing dish, whip up a plate of of these bayou-inspired crawfish rolls
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With homemade pimento cheese and a tangy comeback sauce for dipping, these are sure to impress
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This fresh, creamy buttermilk salad is destined to become a picnic staple—especially when topped with bacon or okra
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