I used Vivian Howard’s recipe for this simple Southern classic. I used a laying hen that required many hours of stewing. If you use a young/grocery-bought hen, it will likely take a little over an hour. You can garnish with herbs if you’d like but I think it’s simplicity is what makes it so delightful. And there’s no shying away from that rich, chicken flavor with so few ingredients.
This easy recipe for deviled egg salad has all the comfort food familiarity without the hassle. Serve on good ole’ piece of stick-to-the-roof-of-your-mouth white bread, with crackers, or by itself. Top with paprika-toasted sunflower seeds for added crunch.
This sandwich is a mash-up of several of my favorite places, particularly the effervescent, sweet honeycrisp apples from the north and the sharp, creamy pimento cheese from the south. Smokey, thick-cut bacon, a generous amount of bitter baby kale, and a healthy smear of whole grain mustard make one of the most perfect, simply complex sandwiches you will ever eat.
This is a meal size version of the seafood restaurant classic appetizer. Instead of button mushrooms, this is made with Portobello mushrooms and a generious mound of crabmeat. I used a Crab Imperial recipe from an old cookbook and brightened it up with a leek and pimentos. If you’re not a fan of mushrooms, you can easily bake the Imperial in a baking dish for the same amount of time and call it good.
Call me southern, but I do love a good sausage biscuit. What’s just as good as a sausage biscuit is this recipe for sausage, cheddar, and chive biscuit bread. Each bite is packed with cheesy, chivy, sausage-y (I’m inventing words here) biscuit-rich perfection. I used America’s Cookbook recipe for Powder Biscuits, but I used buttermilk instead of sweet milk and self rising flour instead of flour+baking soda.
This recipe can be found in Tupelo Honey’s newest cookbook, Tupelo Honey: New Southern Flavors from the Blue Ridge Mountains. The only adaptations is the addition of spent grains (from a IPA home brew) to the pretzel dough and beer in place of wine in the fondue.