Collards are a Southern dish I’ve come to appreciate and eat more of as I get older. Like so many other Southern dishes, collards can vary depending on sub regions within the larger South. I’ve never been a fan of collards that are swimming in pot liquor, so I’ve been cooking mine a particular way … Continue reading Duck Bacon Collards
Recipe
Joe Roy’s Corn Salad
It’s hard to imagine life in the South without corn. Summer and fall can’t pass without indulging in the sweet seeds that surround each cob. I’ve come to know this is also true in New England. After a cruel winter, the sun returns and corn crops across the north are planted. As the sun struggles … Continue reading Joe Roy’s Corn Salad
Turkey and Andouille Gumbo
Gumbo is the history of the Gulf South in a big pot. Okra, or as Africans called it gombo, can be used to thicken this big pot of history. You can also use filé to thicken, which is ground sassafras leaves, and was known as kombo to Choctaw Indians. Mix Choctaw Indian, with coastal West Africa, … Continue reading Turkey and Andouille Gumbo
Great Grandma’s Poundcake
Great Grandma Bryant could work us all under the table, and she only had one leg. She would roll herself to the garden, leap out of the chair, and cultivate the many vegetables and tobacco she grew in the North Carolina farmland of Sampson County. She was a hard worker and a Southern cook, not … Continue reading Great Grandma’s Poundcake
Sage Sweet Potatoes
Sweet potatoes have long been a staple in Southern households including the home I grew up in. Grandma Pendarvis used to grow rows and rows of them in her garden and would lay them out in the sun to "cure". She grew some of the biggest sweet potatoes in Mobile County and was even featured in … Continue reading Sage Sweet Potatoes
Three Coast Joe 