Search results
Results From The WOW.Com Content Network
2. Hoppin’ John. Southerners are usually eating Hoppin’ John (a simmery mix of black-eyed peas and rice) on New Year's Day. Like most “vegetable” recipes from around this area, it contains ...
Rice also became prominent in many dishes in the Lowcountry region of South Carolina due to the fact that the enslaved people who settled the region (now known as the Gullah people), were already quite familiar with the crop. [4] [5] Many Southern foodways are local adaptations of Old World traditions.
(These dishes are popular in South Carolina due to the influence of rice cultivation on the history of South Carolina) She-crab soup – mainly served in the area around Charleston, South Carolina, and Savannah, Georgia, from Atlantic crabs; Tomato soup – stewed tomatoes, okra and corn; Turtle soup – mainly a Creole dish in Louisiana
A cowboy dish of the Old West. A beef stew, the ingredients of which depended on availability. Sometimes made with offal from a calf. [302] Vichyssoise: Northeast New York City Vichyssoise (/ v iː ʃ iː ˈ s w ɑː z / vee-shee-SWAHZ) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock.
The brisket and tendon are always tender, and the house-made chili oil really rounds out the dish. Get the classic beef pho with brisket, beef tendon, Thai basil, fresh lime and copious amounts of ...
Take, for instance, the roast chicken: basic, easy and economical because one chicken can be turned into many other dishes for later in the week, but most cooks seem to avoid making it at home and ...
The clambake as known today is a colonial interpretation of an American Indian tradition. [109] In summer, oysters and clams are dipped in batter and fried, often served in a basket with french fries, or commonly on a wheaten bun as a clam roll.
This old-time Southern dish draws quite the reaction from Northerners. According to CarolinaCountry.com , the puree of hog liver, pig scraps, cornmeal and spices likely came south with German ...