Salads, casseroles, roasted veggies, and more recipes to star in your next dinner party
Traditionally, Appalachian cooks prepare kil’t greens in the springtime, from tender garden lettuces and the nascent leaves of wild plants. When those delicate greens meet a boiling-hot dressing of bacon, onion, and vinegar, they soften and wither immediately. In other words, they’re kil’t. At her …
Spaghetti squash wasn’t always on Whitney Otawka’s must-eat list. “I was slightly scarred by it as a kid,” says the culinary director at the Greyfield Inn on Georgia’s Cumberland Island. “It’s what your friend’s mom would trick you into eating by saying it was pasta.” But the mild, sweet flavor won …
“ The table is where all of our lives become intertwined—our shared history of family and pleasure”—Kevin Callaghan When the first ingredient in a recipe is half a cup of bacon fat, you know you’re in the South. “My grandmother’s banged-up bacon fat can was always on the bottom shelf in the …
Brighten up your holiday side offerings with this refreshing recipe from Trevor Stockton, the executive chef of the Restaurant at RT Lodge in Maryville, Tennessee. “This apple salad, with the combination of the sweet apple cider reduction and the crisp, tart Granny Smith apple and peppery arugula, …
The name of Howard’s restaurant refers to the field-fresh ingredients dominating the kitchen. But it could just as easily nod to Howard herself, who grew up on a farm in nearby Deep Run. In this sweet-and-salty hybrid, she takes inspiration from both the syrupy yams of her childhood and the …
“In a Southern family, there’s always someone who makes one dish, one thing they’re truly great at,” says Tandy Wilson of City House, in Nashville, Tennessee. “These recipes tend to be ‘talked,’ passed down from cook to cook.” That’s the case with the chef’s favorite sweet potato casserole, a dish …
Rob Newton, the executive chef of Savannah’s Fleeting, is known to frequent local farmers markets to keep a pulse on the changing seasons. Not surprisingly, the anchor restaurant of the Thompson hotel is offering a prix-fixe Thanksgiving dinner that’s decidedly fresh, and not just in terms of …
When juggling the bird and sides and pies and a roomful of friends and family, the key to Thanksgiving success (and sanity) is to have a few dishes that are as easy as they are delicious. These crispy bacon-draped brussels from John Ondo, executive chef at the Atlantic Room at Kiawah Island Golf …
When the much-anticipated Lowland opened in Charleston, South Carolina, last year, a seemingly under-the-radar dish—the celery salad—quickly became a diner favorite. Executive chef Jason Stanhope, however, wasn’t surprised at all. “Celery has a natural salinity and a super crunchy texture,” he …
Behind the scenes, we started calling these “wedge salad potatoes,” since they get topped with all of our favorite steakhouse garnishes—bacon, tomato, onions, blue cheese. But really, that’s just an easy way to spruce up this easy one-pot side dish, where marble potatoes are cooked down in a …
Even though okra is enjoyed in parts of Southeast Asia and served steamed or as tempura in Japan, my parents were first introduced to the deep-fried version of okra in the South. It’s hard to beat the taste of hot, freshly fried okra alongside a plate of barbecued pork and a glass of sweet iced tea! …
