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    RecipesManiac.com   >   National + Regional Cookbooks   >   USA   >   Southern

       
     

    How to Cook dishes from the South


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    The American South is the region of the United States that lies south of the Mason-Dixie line, and ranges from Texas in the West, to the Atlantic Coast in the East. From the most part, the South was part of the Confederacy during the American Civil War (1861 to 1865).

    Southerners are known for both their hospitality and their cooking. Southern cooking offers a hearty and delicious choice of dishes (we have considered African-American cuisine, Cajun and Creole cuisine, and Soul Food cuisine separately).

    Some popular Southern recipes and dishes include:
    • Brunswick stew - A stew based on tomatoes, corn, lima beans, okra and other vegetables. In many traditional recipes, rabbit or squirrel meat are used, but nowadays beef, chicken and pork recipes are also common. Both Georgia (because of the town of Brunswick) and Virginia (because of Brunswick County), have been claimed as being the original source of the stew.

    • Burgoo - This is a stew from Kentucky. It is traditionally made from whatever meats and vegetables were available, and hence in the past often included meat from squirrel, opossum or game birds. Today it is uaully made with chicken, mutton or pork, and is eaten with cornbread (fried bread made from cornmeal) or corn muffins.

    • Chicken fried steak - A piece of beef steak coated with seasoned flour and then fried. It is a popular breakfast item in the South. The dish does not contain chicken, but gets its name because the method of preparation is similar to that used for making fried chicken.

    • Chit'lins - Hog small intestine, cleaned and fried.

    • Country Captain - A chicken curry stew made from chicken and onions, usually with raisins and almonds, and often with other ingredients added. The dish is particularly popular in Georgia and South Carolina.

    • Crab cakes - Patties made from crab meat, breadcrumbs, and seasonings. They are typically fried or broiled.

    • Fried chicken - Chicken coated in seasoned flour and then deep-fried.

    • Fried okra - Okra fried coated with seasoned flour and/or cornmeal, then fried. This dish can be eaten as a side dish or as a snack.

    • Grits - A thick maized-based porridge. It can be eaten with breakfast, or served with fish or meat at dinner.

    • Hoppin' John - Black-eyed peas or field peas, with rice, chopped onion, and bacon. Eating the dish on New Year's Day is supposed to bring a year filled with luck. On the following day (January 2nd), the dish is called "Skippin' Jenny", and eating is supposed to both signify frugality, and improve one's chances of future prosperity.

    • Liver mush - Liver mush is a food stuff made from pig liver with cornmeal, and flavored with pepper and sage. Slices are cut from a loaf of liver mash, and these are cooked in a skillet, or even added to omelette or pizza. Liver mush tends to be particularly popular in North Carolina.

    • Mashed potatoes

    • She-crab soup - This soup from South Carolina's coastal regions is made from milk or cream, with fish stock, Blue crab meat, and crab roe. It is sometimes flavored with a dash of sherry, onions, shallots, and nutmeg. Purée of boiled rice is also sometimes used to thicken the soup. This dish is considered the signature dish of Charleston, South Carolina, and gets its name from the female crab, the eggs (roe) of which are a key ingredient in the soup.
    Some popular Southern desserts include:
    • Key lime pie - A dessert made from key limes (small limes native to the Florida Keys), egg yolks, and sweetened condensed milk in a pie crust. In the Florida Keys, the pie is made also using the egg whites which are used to make a meringue topping. Key lime pie is the official pie of the state of Florida.

      Key lime pie

    • Peanut brittle - A hard and brittle confection made from caramel or sugar-syrup containing peanuts.

    • Pecan pie - > A dessert pie containing a custard made of corn syrup and pecan nuts. Bourbon whiskey or chocolate are also sometimes added to the custard.


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    Magnolia Table: A Collection of Recipes for Gathering

    By Joanna Gaines

    William Morrow
    Released: 2018-04-24
    Hardcover (336 pages)

    Magnolia Table: A Collection of Recipes for Gathering
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    • ISBN: 9780062820150
    • 336 pages
    • All Ages
    Product Description:

    #1 New York Times Bestseller

    Magnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.

    Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find recipes the whole family will enjoy, such as:

    • Chicken Pot Pie
    • Chocolate Chip Cookies
    • Asparagus and Fontina Quiche
    • Brussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction
    • Peach Caprese
    • Overnight French Toast
    • White Cheddar Bisque
    • Fried Chicken with Sticky Poppy Seed Jam
    • Lemon Pie
    • Mac and Cheese

    Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.

    Franklin Barbecue: A Meat-Smoking Manifesto

    By Aaron Franklin

    Ten Speed Press
    Released: 2015-04-07
    Hardcover (224 pages)

    Franklin Barbecue: A Meat-Smoking Manifesto
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    • Ten Speed Press
    Product Description:
    A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.

    When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.
     
    In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

    Big Bad Breakfast: The Most Important Book of the Day

    By John Currence

    Ten Speed Press
    Released: 2016-09-13
    Hardcover (272 pages)

    Big Bad Breakfast: The Most Important Book of the Day
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    • Ten Speed Press
    Product Description:
    From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with over 125 recipes inspired by the author's popular restaurant in Oxford, Mississippi.

    John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions.

    The Best Cook in the World: Tales from My Momma's Table

    By Rick Bragg

    Knopf
    Released: 2018-04-24
    Hardcover (512 pages)

    The Best Cook in the World: Tales from My Momma s Table
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    Product Description:
    NEW YORK TIMES BESTSELLER 

    From the beloved, best-selling author of All Over but the Shoutin', a delectable, rollicking food memoir, cookbook, and loving tribute to a region, a vanishing history, a family, and, especially, to his mother. Including seventy-four mouthwatering Bragg family recipes for classic southern dishes passed down through generations.


    Margaret Bragg does not own a single cookbook. She measures in "dabs" and "smidgens" and "tads" and "you know, hon, just some." She cannot be pinned down on how long to bake corn bread ("about 15 to 20 minutes, depending on the mysteries of your oven"). Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto beans and hambone, stewed cabbage, short ribs, chicken and dressing, biscuits and butter rolls. Many of her recipes, recorded here for the first time, pre-date the Civil War, handed down skillet by skillet, from one generation of Braggs to the next. In The Best Cook in the World, Rick Bragg finally preserves his heritage by telling the stories that framed his mother's cooking and education, from childhood into old age. Because good food always has a good story, and a recipe, writes Bragg, is a story like anything else.

    What Can I Bring?: Southern Food for Any Occasion Life Serves Up

    By Elizabeth Heiskell

    Southern Living
    Released: 2017-10-17
    Hardcover (272 pages)

    What Can I Bring?: Southern Food for Any Occasion Life Serves Up
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    Product Description:

    Become one of the most sought-after guests in your circle and be asked back time-after-time with a little bit of help from Elizabeth Heiskell.

    It is usually the first question you ask after receiving an invitation to a gathering or event: "What can I bring?" Now you'll have the answer! Based on the popular monthly feature "What Can I Bring?" in Southern Living magazine, no matter what the occasion, you'll have the perfect dish. From housewarming party to garden party, a new baby, a wake, a wedding, christening or anything in between, Elizabeth delivers over 100 delicious recipes, including appetizers, mains, sandwiches, desserts and more, that are sure to please a crowd, no matter how big or small. Additionally, these are all dishes that can be prepared in advance and travel well.

    But let's not forget the most imortant question: What can I bring to my own table? Whether you're looking for some new ideas for dinners to please a fractious family or want to make Sunday brunch a more special event, What Can I Bring? has you covered. 

    Recipes include Elizabeth's take on Sour Cream Coffee Cake (perfect for welcoming a new neighbor!), delicious salads - Chicken, Shrimp, and Pimiento (you won't go wrong at the church picnic), amazing sides, including Lemon Rice and Spoon Bread (perfect for rounding out the potluck table), and comfort food that no one will be able to say no to, including Vegetable Beef Stew, Chicken Pot Pie, and Chicken and Dumplings, plus an array of desserts so good that that's the only thing people will remember about the meal.

    Above all, these are all delicious dishes, served straight from the heart, with no stress required.

    Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker

    By Laura Arnold

    Countryman Press
    Released: 2017-11-21
    Paperback (208 pages)

    Instant One-Pot Meals: Southern Recipes for the Modern 7-in-1 Electric Pressure Cooker
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    Product Description:

    Pimento Mac ‘n’ Cheese in 10 minutes? Bourbon Sweet Potatoes in 15? Pecan Cheesecake in 30? Yes! Instantly Southern is here.

    Cook fast in the modern “instant” pressure cookers―or cook slow, since these 7-in-1 appliances can also be used as a slow-cooker. It’s also a sauté pan, rice cooker, steamer, warmer, and yogurt maker. In Instant One-Pot Meals, Laura Arnold makes delicious Southern cooking easier than ever by tailoring each recipe to one or more of these functions (many mains have both fast and slow options built in). Recipes include:

    • Brown Sugar BBQ Ribs
    • Quick Collard Greens
    • Red Beans and Rice
    • Buttermilk Yogurt with Peaches

    With breakfast dishes, side dishes, sauces, stocks, and desserts, this cookbook offers easy, simple solutions for entertaining Southern-style on the fly or cooking dinner after a long day.

    75 color photographs

    Deep Run Roots: Stories and Recipes from My Corner of the South

    By Vivian Howard

    Little Brown and Company
    Released: 2016-10-04
    Hardcover (576 pages)

    Deep Run Roots: Stories and Recipes from My Corner of the South
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    • Little Brown and Company
    Product Description:
    THE NEW YORK TIMES BESTSELLER

    WINNER OF AN ASTONISHING FOUR IACP AWARDS, INCLUDING COOKBOOK OF THE YEAR AND THE JULIA CHILD FIRST BOOK AWARD

    Vivian Howard, star of PBS's A CHEF'S LIFE, celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories.

    This new classic of American country cooking proves that the food of Deep Run, North Carolina--Vivian's home--is as rich as any culinary tradition in the world.

    Organized by ingredient with dishes suited to every skill level--from beginners to confident cooks--DEEP RUN ROOTS features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe.

    As much a storybook as it is a cookbook, DEEP RUN ROOTS imparts the true tale of Southern food: rooted in family and tradition, yet calling out to the rest of the world.

    Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food.

    DEEP RUN ROOTS is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing.

    Recipes include:
    • Family favorites like Blueberry BBQ Chicken, Creamed Collard-Stuffed Potatoes, Fried Yams with Five-Spice Maple Bacon Candy, Chicken and Rice, and Country-Style Pork Ribs in Red Curry-Braised Watermelon,
    • Crowd-pleasers like Butterbean Hummus, Tempura-Fried Okra with Ranch Ice Cream, Pimiento Cheese Grits with Salsa and Pork Rinds, Cool Cucumber Crab Dip, and Oyster Pie,
    • Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie,
    • And 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.
    ---
    Interior photographs by Rex Miller. Jacket photograph by Stacey Van Berkel Photography. Illustrations by Tatsuro Kiuchi.

    Paula Deen’s Air Fryer Cookbook

    By Paula Deen

    Paula Deen Ventures
    Released: 2016-10-25
    Hardcover (208 pages)

    Paula Deen’s Air Fryer Cookbook
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    • Paula Deen Ventures
    Product Description:
    Paula has converted 150 of her delicious recipes for the air fryer. portions, instructions, and cook times have been adjusted to create perfect meals made in any air fryer. Chapters include appetizers, sides, poultry, seafood, meats, and sweets. Paula's favorite chapter the ode to the potato is a full chapter dedicated to one of Paula's favorite vegetables. Paula loves the appetizers, chock-full of little bites of party pleasure, including Air-Fried Mac and Cheese Squares, Buffalo Chicken Pinwheels, Caprese Stuffed Portabellas, and Bacon-Wrapped Sausage-Stuffed Jalepenos. Poultry, meat and seafood dishes including BBQ Pork Roast and Salmon Burgers.Perfect sides, such as Air-Fried Gluten-Free Green Beans and Air-Fried Asparagus with Herbed Lemon Aioli. Paula's sweet treats include Air-Fried Apple Pie, Paula's Chocolate Chip Oatmeal Cookies and Baked Apples.

    Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue

    By Myron Mixon

    Ballantine Books
    Released: 2011-05-10
    Paperback (192 pages)

    Smokin  with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue
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    • Ballantine Books
    Product Description:
    The winningest man in barbecause shares the secrets of his success. Rule number one? Keep it simple.
     
    In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters.

    Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on
     
    • the basics, from choosing the right wood to getting the best smoker or grill
    • the formulas for the marinades, rubs, injections, and sauces you’ll need
    • the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken
     
    Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time.

    SOUL: A Chef's Culinary Evolution in 150 Recipes

    By Todd Richards

    Southern Living
    Released: 2018-05-22
    Hardcover (368 pages)

    SOUL: A Chef s Culinary Evolution in 150 Recipes
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    Product Description:
    Garden & Gun's Best Books of 2018 (so far)

    Amazon's Best Cookbook of 2018 (so far)

    James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food.


    Black American chefs and cooks are often typecast as the experts of only one cuisine—soul food, but Todd Richards’ food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn’t let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn’t shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you’re new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it.

    The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards’ exploration of flavor combinations and techniques.
     
     

    America's Restaurant Recipes

     
     


     
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