The Southerners Cookbook: Recipes, Wisdom, and Stories by Garden and GunFrom Garden & Gun—the magazine that features the best of Southern cooking, dining, cocktails, and customs—comes an heirloom-quality guide to the traditions and innovations that define today’s Southern food culture, with more than 100 recipes and 4-color photography throughout.
From well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina’s take on cobbler) or Minorcan chowder (Florida’s version of clam chowder), each recipe in The Southerner’s Cookbook tells a story about Southern food and its origins. With contributions from some of the South’s finest chefs, a glossary of cooking terms, and essays from many of the magazine’s most beloved writers, The Southerner’s Cookbook is much more than simply a collection of recipes: it is a true reflection of the South’s culinary past, present, and future
*Named one of Eater’s Best New Cookbooks for Fall 2015*
*Selected as one of Vanity Fair’s “18 Best New Cookbooks”*
This is our cabinet where we house our containers for leftovers and lunches for school. This is a relatively clean day. But, usually after a week or two back at school, they are all over the place and you have to pull them all out to find the lids. They are definitely a game-changer and time-saver for packing things up to take on the go. For the 4th of July, we went to our neighbors house and grilled out. Our go-to app to bring is Texas Caviar. I suggested they could recycle it when they were finished with the dip, or they could throw it in the dishwasher and use it many more times.
This easy recipe for Cowboy Caviar fun, colorful, and endlessly adaptable. Healthy black-eyed peas, vegetables, and beans bring good luck no matter when you eat them, so be sure to make a big bowl for your next barbecue or potluck. For more dip ideas, try my black bean salsa or Chipotle Copycat guacamole. These are all excellent with my Chipotle chicken , grilled tri-tip , and grilled pork chops! This recipe is the classic version which is just as sweet as it is tangy. You'll see in the comments that some readers find the original recipe way too sweet, while others think it's just perfect! Need to feed a bunch of hungry guests?
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Black beans and black-eyed peas are marinated in a fiery dressing. This is really good, a refreshing difference from bottled salsa. I did add corn to ours. We also decided this tasted better the next day, but the dressing was too strong tasting after only a c I felt this was "OK". The zesty italian dressing flavor was too strong for my tastes.
Quite a versatile dish! It is just a funny comparison of the lowly black-eyed pea to the much more expensive delicacy, caviar which was coined by Helen Corbet who first served this dish in Texas many years ago. Talk about healthy; have you ever seen an appetizer with so many delicious veggies in one bowl? But it is that good! I mean how much more southern can you get? But I thought I would up the ante just a little, and I substituted fresh white acre peas for the black-eyed peas.