For this delightful Southern classic, it’s just dip, dredge, and fry. But dip in what? And dredge in what? And how do you get the coating to stay put?
Traditionally, collards cook for hours. We perfected a method that gets these greens on the table in less than 15 minutes.
A cobbler made with a thick, pancake-like batter? Really?
In Carolina barbecue restaurants, customers can't get enough of this spicy slaw. Once we tasted it, we had to figure out how to make it.
What better way to top off the Kentucky Derby than with a slice of chocolate-walnut-bourbon pie? None, as long as you rein in the runaway sweetness.
An Oklahoma Barbecued Chopped Pork Sandwich is not complete without authentic relish.