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Southern Fried Green Tomatoes with Crab Remoulade: + Crab Stack

This fried green tomato stack layered with a creamy, tangy crab remoulade is a Southern specialty that is truly sublime. It is the perfect way to shine a light on the end-of-season green tomatoes for an unforgettable appetizer, lunch, or dinner. Plate it as a “stack” for the visual restaurant-like appeal, or enjoy it as …

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Southern Hush Puppies with Southern Comeback Sauce

Hush puppies, a fried cornmeal ball, are a Southern delicacy, often served with deep-fried seafood and a range of dipping sauces. The dipping sauces offered in this recipe include a traditional Southern Comeback Sauce, a link to a great Old Bay Remoulade sauce, and a pre-made hot pepper jelly. Jump to: RECIPE | Comeback Sauce …

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Southern Old Fashioned Banana Pudding: (no meringue)

Silky and sweet, banana pudding layered with vanilla wafers and sliced bananas is quintessential Southern comfort food. My Louisiana mom’s version of this classic dish added layers of whipped cream instead of the meringue topping and used evaporated milk instead of sweetened condensed milk. It is a little less sweet than many versions, but is …

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Turkey Gravy, Make-Ahead Stock, & Gravy Rescue Tips

If you’re stressing about gravy this Thanksgiving, stop. Gravy can be a handful because it’s usually the last thing to make, and you want to serve it hot. Make this homemade turkey stock a day or two ahead of time to avoid the last-minute stress, and ensure your gravy is full of flavor. Even with …

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Creole Okra Seafood Gumbo – Without Filé Powder

Okra is quintessentially Southern and you most often hear of it being used in a gumbo. We grew okra in our Minnesota garden this year, and used it instead of  filé powder to thicken our gumbo recipe. There are many versions of gumbo, and the authentic version is hotly debated. This recipe is from my …

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Best Kind of Fish for Sautéed Fish Cake Recipe

After experimenting with different renditions of fish cakes, I found that fish cakes can be quite wonderful, or they can be as dry as cardboard.  It came down to two keys… what kind of fish was used, and how thoroughly the fish was broken down in the mixing process. This post explains how the best …

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