Southern food recipes

Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal

Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal

Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal, excerpted from THE RISE by Marcus Samuelsson with Osayi Endolyn. Recipes with Yewande Komolafe and Tamie Cook. Copyright © 2020 by Marcus Samuelsson. Photographs by Angie Mosier.

THE RISE by Marcus Samuelsson with Osayi Endolyn. Recipes with Yewande Komolafe and Tamie Cook. Copyright © 2020 by Marcus Samuelsson.

It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food.

Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honour of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence.

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Lady Lima Succotash Salad with Fresh Mint

Meals, Music and muses. Recipes from my African American Kitchen by Alexander Smalls.

Iconic chef and world-renowned opera singer Alexander Smalls marries two of his greatest passions―food and music―in Meals, Music, and Muses. More than just a cookbook, Smalls takes readers on a delicious journey through the South to examine the food that has shaped the region. Each chapter is named for a type of music to help readers understand the spirit that animates these recipes.

Filled with classic Southern recipes and twists on old favourites, this cookbook includes starters such as Hoppin’ John Cakes with Sweet Pepper Remoulade and Carolina Bourbon Barbecue Shrimp and Okra Skewers, and main dishes like Roast Quail in Bourbon Cream Sauce and Prime Rib Roast with Crawfish Onion Gravy.

Complete with anecdotes of Smalls’s childhood in the Low Country and examinations of Southern musical tradition, Meals, Music, and Muses is a heritage cookbook in the tradition of Edna Lewis’s A Taste of Country Cooking.

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Skillet-Fried Chicken

Skillet Fried Chicken

Skillet Fried Chicken, The Hot Chicken Project by Aaron Turner. Photography by Julian Kingma.

The Hot Chicken Project is more than the sum of its parts. Yes, it’s a cookbook, but it’s also a narrative, a photographic celebration and most importantly, it’s Aaron Turner’s love letter to his obsession. This book is about immersing yourself into the world of hot chicken. So, to plunge you into this journey along with Aaron, we have a fun offer.

For acclaimed Australian chef Aaron Turner, hot chicken isn’t just food—it’s salvation in crispy, fried and devilishly spicy form. In The Hot Chicken Project, he travels back to Nashville, the place of its birth, to pay his respects to the makers, to chart the love and obsession that has shaped his world, and to make sure that what he does back home is doing it justice. Part cookbook, part pilgrimage, The Hot Chicken Project is both an epic love letter to the fiery bird and a celebration of a way of life that is in danger of vanishing forever.

The Hot Chicken Project is part recipe book (40 recipes covering the best mains, sandwiches, sides, salads and sauces), part narrative, part pictorial celebration of the history and power hot chicken holds over the city of Nashville—and now beyond (including Melbourne!). (more…)

Lucien’s Shrimp Spaghetti

Lucien's Shrimp Spaghetti

Lucien’s Shrimp Spaghetti excerpted from Mosquito Supper Club by Melissa Martin (Artisan Books). Copyright © 2019.

Mosquito Supper ClubFor anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice—or just wants to make the very best duck gumbo, shrimp jambalaya, she-crab soup, crawfish étouffée, smothered chicken, fried okra, oyster bisque, and sweet potato pie—comes Mosquito Supper Club.
 
Named after her restaurant in New Orleans, chef Melissa M. Martin’s debut cookbook shares her inspired and reverent interpretations of the traditional Cajun recipes she grew up eating on the Louisiana bayou, with a generous helping of stories about her community and its cooking. Every hour, Louisiana loses a football field’s worth of land to the Gulf of Mexico. Too soon, Martin’s hometown of Chauvin will be gone, along with the way of life it sustained. Before it disappears, Martin wants to document and share the recipes, ingredients, and customs of the Cajun people.
 
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Chocolate Fudge and Sea Salt Pie

Chocolate Fudge and Sea Salt Pie, Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today, Photography by Felicia Perry Trujillo

Chocolate Fudge and Sea Salt Pie, Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today, Photography by Felicia Perry Trujillo

For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes.

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Cornmeal-Dusted Grouper with Herb Puree

Excerpted from South by Sean Brock (Artisan Books). Copyright © 2019. Photographs by Peter Frank Edwards. Used with permission from the publisher.

Cornmeal-Dusted Grouper with Herb Puree, Excerpted from South by Sean Brock (Artisan Books). Copyright © 2019. Photographs by Peter Frank Edwards. Used with permission from the publisher.

Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and cornbread. (more…)

Cheese Soufflé

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Cheese Soufflé, from THE FOXFIRE BOOK OF APPALACHIAN COOKERY, REVISED EDITION. Copyright © 2019 by the Foxfire Fund, Inc. Used by permission of the University of North Carolina Press. http://www.uncpress.org

From springhouse to smokehouse, from hearth to garden, Southern Appalachian food ways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery. First published in 1984—one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgia—the volume combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who have cooked this way for generations.

A tremendous resource for all interested in the region’s culinary culture, it is now reimagined with today’s heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfire’s extensive archives while maintaining all the reminiscences and sharp humour of the amazing people originally interviewed.

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Brisket Cheeseburger

The Brisket Chronicles by Steven Raichlen, Photography by Matthew Benson

The Brisket Chronicles by Steven Raichlen, Photography by Matthew Benson

Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savour. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers.
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Chicken Stew with Saffron-Scented “Dumplins”

Chicken Stew with Saffron-Scented "Dumplins"

Photography by Lauren Angelucci McDuffie

Smoke, Roots, Mountain, Harvest by Lauren McDuffie, writer of the award-winning food blog Harvest and Honey (and a Saveur Best Blog finalist for “Best New Voice”), captures the flavours and modern cooking techniques of Appalachia and the Blue Ridge Mountains in this evocative cookbook.

Here are more than 70 recipes that use modern cooking techniques to transform traditional comfort food with a mountain sensibility into inspired meals and menus for anyone. (more…)

Black-eyed peas with hot bacon dressing

Black-eye pea salad

Photography by Gill Autrey

Pies are perennial, but no one ever claimed they’re easy to make. Amanda Dalton Wilbanks, owner of The Southern Baked Pie Company in Georgia, wants to change that. With only one pastry recipe, pies of every size can be made for any meal: full-size, mini, tassies, and handheld pies both savoury and sweet.
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