There’s nothing better for a Summer BBQ than baked beans. I won a “Sides W/ Spice” award for this recipe. The crispy onion topping is optional, although I think you’ll enjoy the texture contrast it creates.
Southerners are used to being ribbed for our drawls and y’alls, fried food and how many first names we have. There’s an element of truth there or the stereotypes wouldn’t stick. We’re rightly famous for our fried food (seriously, is there anything that can’t be fried?), “Co-Colas” and Moon Pies. Now, hang onto your seat because that most Southern delicacy, OKRA, is now a SUPERFOOD!
by Chef Tina Martini
This twist on traditional coleslaw is a powerhouse of phytonutrients. Crisp Jicama is is a refreshing change and is great on a crudite platter as well as in our slaw. Try to get the fresh horseradish root, but prepared in the jar will work as well. You decide how spicy you want your dressing to be. Use it on baked potatoes, and roasted Asparagus. Read more