Sheet Pan Pecan Pie When you need to feed a huge crowd, this is what you want on the dessert table. Pecan pie is loved by southerners old and young. Sheet pan desserts can be cut small into bite size pieces for parties where guests graze or like bite-sized snacks. Ingredients: For the Crust: For…
Tag: southernfood
Banana Pudding
Does anyone really have to sell you on banana pudding? The classic southern dessert on potluck, barbeque, cook out tables for any celebration under the sun. I have made this a number of ways but this version is the one I use the most. It’s a little more work than instant vanilla pudding and vanilla…
Southern Peach Berry Cobbler
This is a crowd favorite cobbler. Southern style biscuit like batter baked around bubbly sweet fruit and topped with vanilla ice cream. Anything leftover will cause a fight about who gets to take it home. Originally, I made this with peaches and blueberries, my dad’s favorite. But I have landed on using yellow and white…
Country Ham Scones with Pecan Cane Syrup Butter
Nothing pleases me more as a chef then to immerse myself into culinary culture. I created these scones to highlight cane syrup, one of the souths favorite but also forgotten sweet condiment. These are aggressively southern, utilizing staple ingredients that would be easily found in any southern farm kitchen. Smoky, salty country ham meets sweet…
Sheet Pan Blueberry Pie
LOVE blueberry season. My Great Grandmother Lola used to get lost in the woods picking huckleberries; a wild blueberry-like cousin. She would come home with bites and scratches all over, but a pile of berries gathered in her dress. I think about her every time I am picking my weight in blueberries at a u-pick…
Creamed Collards
Even if collards aren’t your favorite, this creamy dish can potentially change your mind. In Florida where we are prone to bugs and diseases, collards and other broad leaf brassicas are a perfect addition to any southern garden and a great way to have year-round greens available. Creamed Collards Ingredients: 4½ teaspoons kosher salt, divided…
Fairytale Eggplant Tart
I’m a southern girl through and through and if you say tomato pie I will hunt you down to get a slice. But I am here to tell you, this one is the closest second best. This, like the majority of what I do when I jump in the kitchen, is put together. Sometimes its…
The Forgotten Coast and Pickled Squash
Every year the matriarchs of the Gunter family would travel to The Forgotten Coast; a place in Florida far from where the tourists loaded with sunscreen, neck hanging cameras, and mouse ears go. The place Floridians know as “real Florida”. Located in the panhandle, it was a central place between the all the Gunter sisters…
Spiced Okra Cake
Chefs are some of the wildest imaginations we have on this planet. And tinkering is what we do. I got a bestie who grows food. It’s the perfect friendship; she grows it, I cook it. Food was how we connected but we stay friends for much much more. A couple years ago she was growing…
Appalachian Sour Corn
What is sour corn? Sour corn is a classic Appalachian secret ingredient. This condiment, the sassy and sweet southern sister to Sauerkraut, has a long history in the Appalachian mountains who have a very rich multi-threaded historical culture that lends itself to many varieties of recipes originating in this area. If you like sauerkraut, it’s…
Fall Spiced Squash Pie
Fall Spiced Squash Pie Basically a pumpkin pie, but more delicate in taste. To me, any fall squash lends itself to dessert. Ingredients: 3 cups of cooked cubed cushaw squash4 eggs1 tsp of cinnamon1/4 tsp of nutmega dash of cloves1 t dried ginger2 tsp vanilla1 1/2 cups sugar1 pt heavy cream1/2 tsp of pink Himalayan…
Pickled Beets
When it is beet season many local farmers will have bulk flash sales. I usually will pick up beets carrots and cabbage around the same time and do a big run of pickling, canning and fermenting. Pickled beets remind me of my mothers plate at dinner time. There is reason I still have this underlying…
Sopa de Fuba using Georgia Southern Collards
It’s about to get real Collard-y on this site. I can’t help it when I have access to an Heirloom Collard Variety Trial in my backyard. Projects like this are a chefs dream but also an unsettling reminder that our food system is whack and void of variety and flavor. My immediate inclination around something…
Bama Poundcake
My cousin Jerry (from Alabama) makes three desserts. This is one of them, the other two are pies. One of the tricks is under-cooking the cake just a smidge. Makes this gooey texture on the bottom that we like. If this is not your thing, you can cook it a little bit longer. The other…
Tomato Okra Tart
If you love tomatoes and okra there is no reason not to make this. The savory herbed crust is reminiscent of a biscuit. Roasted tomatoes and okra are tucked into a cheesy spread to make a perfect summer treat. Serve with a green salad and you have a perfect alfresco outing. Tomato Tart Ingredients: Instruction:
Tomato Pie
I can’t remember the first time I had Tomato Pie. I know I was in South Carolina. I know we harvested the tomatoes. Everything else is a blur but I know it was the day my heart felt I was exactly where I should be doing the exactly what I was doing. I can explore…
Honey Roasted Fall Squash with Harissa Studded Ricotta
One thing I am really humbled about is getting to play with food. The byproduct if you will of saving seed is food to eat. Not so ironic why it’s so important to do this kind of work. But it gets really cool when farmers and gardeners become breeders and start designing food. Often times…
Garlic- Finding roots through a bulb
How anyone can hate garlic I will never understand. While it was revered good enough as gift for the gods in some cultures, it was not even worth feeding animals with in others. Im not quite sure why I only learned about garlic that my great grandparents grew a few years ago when I have…
Tomato Slab Pie
Tomato slab pie. Flaky pie dough, oven roasted tomatoes, fresh basil, and a cheesy spread will use up all of those leftover summer tomatoes and feed a crowd. In the constant churn of searching for new ways to use things up, the staples will always stay in rotation. Ingredients: For the Crust: For the Filling:…
THE FOOD STORIES PROJECT 