Choosing between sides at a Southern restaurant is like trying to choose your favorite child. The macaroni and cheese is a shoe-in, the collards aren’t going anywhere, and there’s always a chance for ...

This freezes well and is ideal to use in making okra gumbo. Makes 10 or more servings 10 pounds tender okra 3 medium onions, chopped 8 medium tomatoes, peeled, seeded and chopped (or two 16-ounce cans ...

The version of an okra-and-tomato casserole, sent by M.B. from Pearl River, has a bacon topping. Any seasonings you like can be added, she noted. 1 1/2 pounds tender okra, cut up 3 diced tomatoes 1 ...

Chef Doris Sheena Zilkha is an Iraqi Jewish refugee, who escaped from Baghdad in 1971. While she left everything she had behind, she found a way to transport the essence of her heritage to those ...

Melt the butter in a pan; add the onion and green bell pepper, and cook over medium heat for 3 to 4 minutes, stirring often. Add the okra slices and cook, stirring often, for 2 minutes. Add the ...

1) Melt butter and bring pan to medium heat. Crush garlic and dice onions, then add them to the pan. Sautee for 5 minutes or until soft. 2) Add tomatoes (with juice), sugar, thyme, bay leaf, vinegar, ...

In a medium skillet, heat oil over medium-high heat. Add garlic and onion and cook, stirring occasionally, until fragrant for about 3 minutes. Add chili powder, cayenne pepper, cumin, and turmeric and ...

At Millers All Day, the attachment to Lowcountry culinary heritage is evident in an antique mill that sits in a front window. It was restored by Michael Johnsman, father of Greg Johnsman, co-owner of ...

This recipe is excerpted from Chef Stephanie Harris-Uyidi’s newest cookbook, "Going Coastal!: 200+ Coastally Inspired Seafood Recipes From Around the Globe" from Posh One Media The American southern ...

On medium heat in a small skillet, sauté the onion and olive oil until the onion is translucent. Add okra, tomatoes and spices and gently simmer for about 10 minutes ...