Duck Bacon Collards
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…
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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,…
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,…
Making a Roux Joe’s Way
When I start tackling the subject of a roux, I automatically think back to a recipe book titled Who’s Your Mama, Are You Catholic, and Can You Make a Roux, written by Marcelle Bienvenu. The cookbook is written in a beautiful way telling…
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…
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…
Oyster Dressing
Whether you’re a seafood person or not you can take something from this recipe because you can easily substitute oysters with extra portabella mushrooms, various meats, or meat substitutes. Dressing is the Southern word for stuffing and is mostly served during…