Lowcountry chicken bog is a classic dish that’s a lot like a mildly spiced, wet jambalaya or perloo.
Southern red eye gravy hinges on country ham and black coffee, but I add a little broth, flour and sage.
Southern sour corn, a lacto-fermented pickled corn, is a specialty in Appalachia. Sweet, tart and crunchy!
Fried turkey breast (wild or store-bought), cut into chunks, then breaded with Saltines and served with Mississippi comeback sauce.
A fish stew featuring fantastic Southern ingredients: Gulf fish, hominy, black-eyed peas, Conecuh sausage. Any fish works in this recipe.
A Southern take on teal, with red-eye gravy, sour corn and Brussels sprouts.
How to make jowl bacon using jowls from domesticated or wild hogs. Jowl bacon is a Southern specialty.
Squirrel hand pies with acorn flour in the dough, filled with squirrel meat, walnuts, apples and cabbage. Down home and wonderful!