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Southern USA

Southern cuisine means big, big flavor. Many culinary classics of the American South are known to all: fried chicken, barbecue, biscuits, and sweet potato pie. Some regional favorites are a little more obscure, like smoked country ham and redeye gravy, crayfish etouffee, and Brunswick stew. And then there are local loves that rarely get any play beyond the places where they were born, like Country Captain, Hoppin’ John, and the Louisville Hot Brown. The South’s heat and humidity lead Southerners to excel in the art of canning and preserving. Pickled fruits and vegetables, relishes, and chutneys are indispensable; even barbecue sauce comes down by way of a long line of homemade vinegars. The weather, coupled with a love of hospitality and for gatherings centered around eating, leads to many outdoor food events. The church picnic, oyster roast, the afternoon barbecue, they all bring folks together to socialize over a common and comfortable cuisine.

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Featured Cook Ethel Cooking Level: Expert Home Town: Defuniak Springs, Florida, USA Living In: De Funiak Springs, Florida, USA
About me: Mother of 4, grandmother of 8 (right now) and divorced for 22 years. My only daughter is a better cook than I am! My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

MRSTAZMAYO

Cooking Level: Intermediate

Home Town: Conway, Massachusetts, USA

Living In: Rineyville, Kentucky, USA

About me: I've been married for 25 years to my best friend. We have two adult children, and the most beautiful grandbaby ever. In the past year, I have been learning to spin and weave.

burma

Cooking Level: Intermediate

About me: family oriented

Anita

Cooking Level: Intermediate

About me: I grew up in a family of great southern cooks. Natural foods straight out of the garden or home canned was a part of your daily meal. We used real butter and home made lard in our…
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Newest Reviews

Black Bean and Salsa Soup

Reviewed on Oct. 12, 2008 by meg

Quick and easy and very yummy! I used a medium salsa and it still had a nice kick to it. Reserved some of the beans whole and added to the pot when warming. I found this on the thin side (maybe because I didn't puree all the beans), so I took out 4 tbsp of soup and mixed 1/2 tbsp of cornstarch, added back to the pot, and let boil for a minute or so. Helped to thicken it up nicely. The sour cream and onions really make this dish.

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Apple Pie by Grandma Ople

Reviewed on Oct. 12, 2008 by BELLALU

OK- this was awesome! My husband still prefers my apple crumble pie but I liked this because it was so easy and love the gooey sauce. I did add half the sauce before adding the lattice and then topped it with the rest. PERFECT!

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