In his new book, South, Nashville-based chef Sean Brock pays tribute to the Lowcountry cuisine that inspired him. “There are two key things to know when cooking a good plate of crab rice,” he says. “The first is to cook the rice separately, really focusing on it so it keeps its unique flavor and character. The second is to cook the crab with the attention it requires.”
Photo: Peter Frank Edwards
Crowder Pea and Hominy Succotash
Brock’s comforting twist on succotash brings a taste of summer to the fall table.
Photo: Peter Frank Edwards
Brock’s simple recipe has each element—cast iron, corn, and buttermilk—in perfect harmony.
Photo: Peter Frank Edwards
Grilled Short Rib Lettuce Wraps
Houston chef Chris Shepherd calls them “Meat Chips” in his new cookbook, Cook Like a Local. You’ll call them your new favorite dinner-party food.
Photo: Julie Soefer
Who can resist a tater tot? In this recipe from Cook Like a Local, Shepherd uses roasted and pickled chile peppers to add a Texas kick.
Photo: Julie Soefer
Korean flavors star in Cathy Barrow’s savory take on a portable-pie tradition, a must-try recipe from her new cookbook, When Pies Fly.
Photo: Christopher Hirsheimer
Brown Sugar–Cinnamon Hand Pies
In this sweet recipe from When Pies Fly, Barrow gives a seriously delicious upgrade to the beloved toaster treat.
Photo: Christopher Hirsheimer
In her new cookbook, Jubilee: Recipes from Two Centuries of African American Cooking, author Toni Tipton-Martin traces the history of this favorite Lowcountry dish.
Photo: JERRELLE GUY
Okra Pilau (AKA Limpin’ Susan)
In this excerpt from Jubilee, Tipton-Martin gives the classic combination of rice and okra a gentle lift with bacon, onions, garlic, and chicken stock.
Photo: Jerrelle Guy
“These can be eaten straight up or canned in mason jars for eating throughout the year,” says Hugh Acheson, who includes the summer-saving staple in his new cookbook, Sous Vide.
Photo: Andrew Thomas Lee
Pork Belly with Cucumber and Clementine
Go to bed with your thermocirculator set, and wake up to Acheson’s decadent main course—a luscious dish with flavors of fish sauce, Chinese vinegar, and soy.
Photo: Andrew Thomas Lee
Seared Duck Breast with Warm Mushroom Salad
If you’re new to sous-vide cooking, Acheson’s recipe for duck breast and warm mushroom salad is a great place to start.
Photo: Andrew Thomas Lee
Saltbox Seafood’s All-Purpose Dredge
“Folks down in Calabash use only a fine yellow corn flour (not corn meal) when they dredge their seafood for frying,” says Durham, North Carolina, chef Ricky Moore. Use this mix from his new cookbook, Saltbox Seafood Joint Cookbook, when you want a “Calabash-style” fish fry.
Photo: Jacqueline Stofsick
In his new cookbook, The New Orleans Kitchen, chef Justin Devillier adds couple of tasty twists—poblano peppers and greens—to the classic combination.
Photo: DENNY CULBERT
