Recipe: Pecan Pimento Cheese

Today’s recipe is from Kathleen Purvis’s Pecans. Her recipe for pecan pimento cheese makes for an easy and delicious snack.

Recipe: Ginger-Peach Soda

Debbie Moose’s recipe for Ginger-Peach Soda uses fresh ginger and peaches—a refreshing companion for those warm summer evenings on the porch.

Video: Learn Southern Cooking with Jennifer Brulé

In this video, chef and food writer Jenny Brulé introduces her new cookbook and how to cook “the Brulé way” by trying multiple twists on classic southern recipes.

Recipe: Oven-Fried Okra

Today’s recipe is from Virginia Willis’s Okra. Chef and food writer Willis hails from Atlanta and is author of Bon Appétit, Y’all, Basic to Brilliant, Y’all, and the James Beard Award-winning Lighten Up, Y’all. Willis sure knows her okra, too! Fried okra is a Southern favorite, and Willis prepares hers in the oven instead of a deep fryer. Oven-fried okra pairs perfectly with barbecue, or on its own as a delectable snack!

Recipe: Bourbon Benedict

Today’s recipe is from Kathleen Purvis’s Bourbon. Kathleen Purvis is the food editor of the Charlotte Observer, a well-known food writer, and a long-time member of the Southern Foodways Alliance. After Pecans, this is her second book. Her recipe is great for those mornings when you feel like making something a little more special than your run-of-the-mill bacon and eggs.

Recipe: Pink-Eyed Peas, Corn, Tomato, and Bacon Salad

oday’s recipe is from Sandra A. Gutierrez’s Beans and Field Peas. Gutierrez is the author of Latin American Street Food and The New Southern–Latino Table. A well-known culinary instructor, she lives in Cary, North Carolina. Her recipe today is full of summer (and southern) goodness. What’s not to love about a salad with corn, tomato, and bacon?

Recipe: Shrimp Ceviche

Today’s recipe is from Jay Pierce’s Shrimp. Jay Pierce is chef at The Marshall Free House in Greensboro, North Carolina. He has written for CNN’s Eatocracy blog, Edible Piedmont, Savor NC, and Beer Connoisseur. His shrimp ceviche recipe is chock-full of Latin flavors and can easily be subbed with other types of fish.

Video: John Shelton Reed, “That’s One Deconstructed Goat”

John Shelton Reed, author of Barbecue: a SAVOR THE SOUTH® cookbook, partnered with the Southern Cultures Center for the Study of the American South to talk about one of his favorite subjects: barbecue.

In the following video, Reed reveals the process of creating barbecued goat from start to finish

Recipe: Crispy Crumbed Baked Tomatoes with Pecans & Parmesan

Today’s recipe is from Miriam Rubin’s Tomatoes. Rubin, a graduate of the Culinary Institute of America, was the first woman to work in the kitchen of the Four Seasons Restaurant. Author of Grains, she writes the food and gardening column “Miriam’s Garden” for the Pittsburgh Post-Gazette. She lives in New Freeport, Pennsylvania. Baked tomatoes are tasty all on their own, but add parmesan and pecans and they’ll be even more mouth-watering!

Recipe: Kaycee “Red Menace” Sauce

Today’s recipe is from John Shelton Reed’s Barbecue. His “Red Menace” take on Kansas City barbecue sauce includes bourbon, just to make things more interesting!

Recipe: Summer Blueberry Cobbler

Today’s recipe is from Debbie Moose’s Buttermilk. Her recipe for Summer Blueberry Cobbler is as delicious as it is easy!

Recipe: Green Beans with Fingerling Potatoes

Today’s recipe is from Bridgette A. Lacy’s Sunday Dinner. Lacy is a journalist who writes about food for The Independent Weekly and the North Carolina Arts Council. She also served as a longtime features and food writer for the Raleigh News & Observer.

Recipe: Cajun Hen Gumbo

Today’s recipe is from Dale Curry’s Gumbo. Curry, who served as the New Orleans Times-Picayune food editor for twenty years, is the author of New Orleans Home Cooking. She now writes about food for New Orleans Magazine. Curry’s recipe features a favorite gumbo ingredient in southwest Louisiana: Cajun Cornish hen! Enjoy this gumbo over rice for a hearty meal with family and friends this weekend.

Recipe: Penne with Sausage and Collard Greens

Today’s recipe is from Thomas Head’s Greens: a Savor the South® cookbook. Head, a native of Louisiana, lives in Washington, D.C. He is coeditor of The Happy Table of Eugene Walter: Southern Spirits in Food and Drink. In today’s recipe, Head begins with a Southern staple—collard greens—and takes it to another level by preparing it with Parmesan, penne, and pork! This dish is a breeze to prepare, and is a splendid substitute for “spaghetti night” during hectic summer months.

Recipe: Catfish Burgers

Today’s recipe is from Paul and Angela Knipple’s Catfish: a Savor the South® cookbook. Paul and Angela are coauthors of The World in a Skillet: A Food Lover’s Tour of the New American South and Farm Fresh Tennessee. Frequent contributors to Edible Memphis and other periodicals, they live in Memphis. They also make a mean catfish burger, which is the star of today’s post! Whether you’re a seasoned catfisher or prefer to purchase catfish fillets at your local market, catfish burgers are the perfect way to make your summer simply scrumptious. Enjoy them with family and friends this weekend for a savory Southern feast!

Recipe: Sweet Potato Hummus

Today’s recipe is from April McGreger’s Sweet Potatoes. April McGreger is founder-chef of Farmer’s Daughter, a farm-driven artisan food business in Hillsborough, North Carolina. Her recipe is a southern take on hummus, with sweet potatoes instead of traditional chickpeas. This hummus makes an excellent dish for parties!

Recipe: Southern Reuben

Today’s recipe is from Belinda Ellis’ Biscuits: a Savor the South® cookbook. Ellis is editor of Edible Piedmont, a North Carolina food magazine, and a member of the Southern Foodways Alliance. Her recipe is a Southern take on a Reuben Sandwich, made with rye biscuits instead of traditional rye bread. This sandwich is scrumptious for lunch, dinner, and even breakfast!

John Shelton Reed: North Carolina Needs a New Holiday

Not only was it seven years earlier than the Tea Party, its story is much more colorful. While the Tea Party offers only a pitiful attempt to avoid the blame by dressing up as Mohawk Indians, the Barbecue story involves a stand-off between the local militia and the British Navy, a conflict between the Governor and the courts, a duel to the death, and a suicide by disembowelment.

Recipe: Soft Refrigerator Honeysuckle Jelly

Today’s recipe is from Andrea Weigl’s Pickles and Preserves: a Savor the South® cookbook. Weigl is the food writer for the Raleigh News & Observer and lives in Raleigh, North Carolina. Her recipe transforms a childhood favorite—honeysuckle flowers—into a unique jelly! Spread it on toast or enjoy over fresh fruit for a nostalgic treat.

John Shelton Reed: Busting a Barbecue Myth

It’s true that cooking with gas or electricity is cheaper and easier, and the product is more consistent (if not great). But when we ask gassers why they don’t cook with wood, they seldom mention those considerations. Instead, what we almost always hear is stuff like “The city won’t let us,” or “The inspector made us stop,” or “It’s against the Clean Air regulations.” In short, the government made them do it.

But this never comes with specifics.