{"id":381471,"date":"2017-11-30T18:44:12","date_gmt":"2017-11-30T23:44:12","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?post_type=collection&p=381471"},"modified":"2025-04-08T11:19:24","modified_gmt":"2025-04-08T16:19:24","slug":"soul-food-recipes","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/soul-food-recipes\/","title":{"rendered":"25 Soul Food Recipes That Shaped Southern Cooking"},"content":{"rendered":"
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\n\t\t\n\t\t\tSouthern Mac and Cheese\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tNo down-home meal is complete without southern mac and cheese. Three types of cheese and a squirt of mustard make this comforting dish sing! \u2014Katie Sloan, Charlotte, North Carolina\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1-1\/2 cups: 830 calories, 45g fat (30g saturated fat), 213mg cholesterol, 1368mg sodium, 67g carbohydrate (11g sugars, 3g fiber), 39g protein. \t\t<\/div>\n\t<\/div>\r\n\r\nOne of the most well-known soul food recipes, the original baked mac and cheese was created by James Hemings, an African American enslaved at Thomas Jefferson\u2019s Monticello plantation. Serve this mac with other southern comfort foods<\/a>, like fried chicken or pulled pork sandwiches.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tCollard Greens with Bacon\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tCollard greens are a staple vegetable of southern cuisine. This side dish is often made with smoked or salt-cured meats, such as ham hocks, pork or fatback. \u2014Marsha Ankeney, Niceville, Florida\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t3\/4 cup: 157 calories, 10g fat (4g saturated fat), 12mg cholesterol, 651mg sodium, 11g carbohydrate (4g sugars, 5g fiber), 7g protein. \t\t<\/div>\n\t<\/div>\r\n\r\nChef Darnell Reed from\u00a0Luella\u2019s Southern Kitchen<\/a> in Chicago\u2019s Logan Square points out the link between foods of Africa and the recipes we enjoy today: \u201cIt is said that collard green recipes in the U.S. came from slaves working the fields and this was one traditional meal, but I know it dates back before then. One of our Ethiopian team members showed me the similarities between my collard green recipe and Ethiopian gomen, which had almost identical ingredients. Then when you research the word gomen,<\/em> you realize it\u2019s Greek and they\u2019ve harvested collard greens for thousands of years!\u201d\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tSweet Potato Pie\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tThis creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. \u2014North Carolina Sweet Potato Commission\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1 piece: 372 calories, 18g fat (9g saturated fat), 86mg cholesterol, 300mg sodium, 48g carbohydrate (25g sugars, 2g fiber), 6g protein.\t\t<\/div>\n\t<\/div>\r\n\r\nThis is one of the best-loved desserts in the family of soul food recipes. Maya-Camille Broussard, owner of\u00a0Justice of the Pies<\/a>, bakes a well-known sweet potato and plantain pie. But you don't have to go to soul food restaurants<\/a> to enjoy it. To make a similar dessert, Broussard says, \u201cBake the potatoes, which allows them to caramelize and makes things even sweeter. You can add in any type of plantain, but use a very ripe one and fry it for three to four minutes until golden brown.\u201d\r\n\r\n\r\n
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\n\t\t\n\t\t\tFried Catfish\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tEasy<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t35 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tMy son told me he once had fried catfish with Cajun aioli, so I set out to re-create it for him. It was a huge hit with him and my husband. The aioli is also great as a dip for sweet potato fries. —Pattie Prescott, Manchester, New Hampshire\r\n\r\n\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1 fillet with 3 tablespoons aioli: 754 calories, 56g fat (8g saturated fat), 108mg cholesterol, 916mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 30g protein.\t\t<\/div>\n\t<\/div>\r\n\r\nFried catfish was frequently requested by customers at Gladys Luncheonette, an eatery that hosted neighborhood folks as well as famous people during its 50+ years in business. If you don't live in the South, it's easy enough to make the iconic fried catfish at home with a coating made from Cajun seasoning, all-purpose flour and white cornmeal.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tBlack-Eyed Peas\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t1 hour 5 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t6 servings<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tI find that pork is the secret to a good black-eyed peas recipe. A double dose of ham for flavor and slow, gentle cooking creates this perfect side dish. \u2014Emory Doty, Jasper, Georgia\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t3\/4 cup: 359 calories, 11g fat (3g saturated fat), 5mg cholesterol, 788mg sodium, 48g carbohydrate (9g sugars, 14g fiber), 20g protein. \t\t<\/div>\n\t<\/div>\r\n\r\nBlack-eyed peas are a global legume, eaten in Africa, Asia, Europe, the Middle East and South America. You can find black-eyed peas all year, but they take on star status for New Year's Day menus. Folklore attributes good luck throughout the year to those who eat black-eyed peas or hoppin' John<\/a> on the first day of the new year.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tCandied Yams\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tContest Winner<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t55 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tMy town is known as the yam capital of the United States. This is a simple recipe that goes well with baked ham or roasted turkey. —Essie Nealey, Tabor City, North Carolina\r\n\r\n\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1 serving: 248 calories, 5g fat (3g saturated fat), 12mg cholesterol, 59mg sodium, 51g carbohydrate (31g sugars, 4g fiber), 2g protein.\t\t<\/div>\n\t<\/div>\r\n\r\nMy (Charla Draper's) grandmother was the primary holiday cook when I was growing up, but she and her next-door neighbor partnered on some foods. My grandmother would make her a pound cake and the neighbor would make us candied sweet potatoes (aka candied yams). Richly flavored with butter and the perfect balance of granulated sugar, brown sugar and spices, oh, my gosh, they were so good!\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tSpice Rubbed Ribs\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tContest Winner<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tEasy<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t1 hour 10 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tFor grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. —Cheryl Ewing, Ellwood City, Pennsylvania\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1 pound: 792 calories, 62g fat (23g saturated fat), 245mg cholesterol, 1864mg sodium, 5g carbohydrate (0 sugars, 2g fiber), 51g protein. \t\t<\/div>\n\t<\/div>\r\n\r\nMost folks know someone they will swear<\/em> makes the best baby back ribs<\/a>. That may be true, but pitmaster Rodney Scott is one that everyone can take a lesson from. Scott cooked his first hog at the age of 11, working at his family's business in Hemingway, South Carolina. He is now the owner of Rodney Scott's Whole Hog BBQ<\/a>. In his book, Rodney Scott's World of BBQ<\/em>, Scott shares his recipes, advice and cooking tips to help the amateur pitmaster.\r\n\r\nHere's one essential tip for cooking spareribs: Remove the membrane that runs along the back of the rib so that all the spice rub can get into the meat.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tFried Green Tomatoes\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t20 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tMy grandmother came up with her own version of easy fried green tomatoes years ago. Our family loves it. It's a traditional taste of the South that anyone anywhere can enjoy! \u2014Melanie Chism, Coker, Alabama\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t2 pieces: 166 calories, 11g fat (1g saturated fat), 0 cholesterol, 317mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 2g protein.\t\t<\/div>\n\t<\/div>\r\n\r\nNicole A. Taylor, author of Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations,<\/em> planned to distance herself from the soul foods she grew up eating. However, after her husband\u2019s job transferred them to New York, Taylor missed that home cooking. \u201cWhen I moved to New York City, all of this food just came back to me. ... I started making black-eyed peas and putting ham hocks in it,\u201d she says. \u201cEverything I grew up with, the memories, the taste, the cravings, all just came back.\u201d\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tSmothered Chicken\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tAs with many classic dishes, recipes for smothered chicken vary from person to person. Here is our take on the comforting entree. —Taste Recipes<\/em> Test Kitchen\r\n\r\n\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1 serving: 353 calories, 26g fat (9g saturated fat), 100mg cholesterol, 1108mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 24g protein.\t\t<\/div>\n\t<\/div>\r\n\r\nThis is one versatile, comforting soul food dish! You can make smothered chicken with fried chicken or lightly sauteed chicken, bone-in or boneless, dark meat or white meat\u2014plus the seasonings of your choice. Aaron Hutcherson, aka The Hungry Hutch<\/a>, thinks of the dish as more technique than exact recipe.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tPeach Cobbler\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg><\/a><\/div>\n\t\t\t\t\n\t\t\t\t\t65 Reviews\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tEasy<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t1 hour<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t12 servings<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tMy mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. \u2014Ruby Ewart, Boise, Idaho\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1\/2 cup: 224 calories, 5g fat (3g saturated fat), 46mg cholesterol, 83mg sodium, 44g carbohydrate (33g sugars, 1g fiber), 3g protein. \t\t<\/div>\n\t<\/div>\r\n\r\nNow, I (Charla Draper) am a peach enthusiast and the best peach cobbler is made with fresh juicy peaches\u2014you know, the kind of peaches that have juice oozing all over your fingers while you\u2019re slicing them up! Every family has a version of peach cobbler, and this recipe is heavenly.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tFried Okra\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg><\/a><\/div>\n\t\t\t\t\n\t\t\t\t\t16 Reviews\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tEasy<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t30 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t2 servings<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tGolden brown with a little fresh green showing through, these okra nuggets are crunchy and addictive! My sons like to dip them in ketchup. \u2014Pam Duncan, Summers, Arkansas\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t3\/4 cup: 200 calories, 12g fat (1g saturated fat), 1mg cholesterol, 430mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 5g protein.\t\t<\/div>\n\t<\/div>\r\n\r\nOkra has a reputation\u2014some can\u2019t get enough of it and others give it a thumbs down. It can be grilled, pickled, fried or simmered in soups and stews. JJ Johnson\u2014James Beard Award-winning chef, author of Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day,<\/em>\u00a0and owner of\u00a0Fieldtrip<\/a> in New York\u2014confesses that he used to hate okra: \u201cAs I kid, I thought it was slimy and terrible. My first taste of okra fries didn\u2019t do much to dispel my childhood aversion. But I kept thinking, how can I make okra fries good? You never get crispy okra fries.\u201d\r\n\r\nWe resolve that issue in this recipe by slicing the okra into small pieces and battering it in cornmeal and all-purpose flour. After a few minutes in a deep fryer, it's nice and crisp.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tButtermilk Biscuits\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tEasy<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t30 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t8 biscuits<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tThe recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina\r\n\r\n\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1 biscuit: 222 calories, 12g fat (7g saturated fat), 31mg cholesterol, 508mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 4g protein. \t\t<\/div>\n\t<\/div>\r\n\r\nCheryl Day\u2014self-taught baker, author of\u00a0Cheryl Day\u2019s Treasury of Southern Baking<\/a>\u00a0<\/em>and former owner of Back in the Day Bakery in Savannah, Georgia\u2014needs no cheat sheet when baking biscuits. \u201cAnyone can become a biscuit master if they are willing to put in the practice,\u201d she says. \u201cYour hands and eyes are your best tools as you mix the dough.\u201d Day advises that you don\u2019t twist the biscuit cutter as you cut out the biscuits.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tHoney Cornbread\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg><\/a><\/div>\n\t\t\t\t\n\t\t\t\t\t44 Reviews\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tEasy<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t30 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t9 servings<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tServing this moist cornbread to family and guests is a pleasure. Honey gives the bread a slightly sweet taste, and most people find it difficult to eat just one piece. \u2014Adeline Piscitelli, Sayreville, New Jersey\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1 piece: 318 calories, 17g fat (7g saturated fat), 83mg cholesterol, 290mg sodium, 37g carbohydrate (14g sugars, 2g fiber), 5g protein. \t\t<\/div>\n\t<\/div>\r\n\r\nI (Charla Draper) stirred a few pots in my career as a former food editor for Ebony<\/em>\u00a0and\u00a0Southern Living<\/em> magazines, especially when making my grandmother\u2019s recipe for cornbread many times through the years. Her recipe includes a package mix with a sweeter flavor than some you\u2019ll find, but it's definitely a keeper. This version includes honey to mimic that sweetness. Serve cornbread with greens, beans, soups and stew.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tHibiscus Iced Tea\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg><\/a><\/div>\n\t\t\t\t\n\t\t\t\t\t1 Review\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tEasy<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t10 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t1 serving<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tThis calorie- and caffeine-free tea has a delightful rosy color. —Taste Recipes<\/em> Test Kitchen\r\n\r\n\t\t<\/div>\n\t\n\t<\/div>\r\n\r\nThis drink is made with dried hibiscus flowers, and it's a must-have for soul food dinners.\u00a0Adrian Miller<\/a>, the soul food scholar and award-winning author of Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time,<\/em>\u00a0says, \"I like this drink because of the way the tartness of the hibiscus and lime, the spiciness of the ginger, and the sweetener all play off each other.\"\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tShrimp and Grits\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg><\/a><\/div>\n\t\t\t\t\n\t\t\t\t\t73 Reviews\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tContest Winner<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tEasy<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t35 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t4 servings<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tA southern specialty sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or any time company\u2019s coming. It\u2019s down-home comfort food at its finest. \u2014Mandy Rivers, Lexington, South Carolina\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1 cup grits with 1\/2 cup shrimp mixture: 699 calories, 44g fat (22g saturated fat), 240mg cholesterol, 1835mg sodium, 36g carbohydrate (7g sugars, 2g fiber), 41g protein.\t\t<\/div>\n\t<\/div>\r\n\r\nNow a staple of New Orleans cooking, shrimp and grits is a creamy, hearty dish that originated in Africa. The meal of ground maize and shellfish is perfect for a simple brunch, whether or not the other dishes are soul food.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tBanana Pudding\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg><\/a><\/div>\n\t\t\t\t\n\t\t\t\t\t67 Reviews\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tMedium<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t35 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t9 servings<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tI didn\u2019t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He\u2019s a true southern boy! It\u2019s a dessert, but you can have it for breakfast, lunch or dinner. \u2014Stephanie Harris, Montpelier, Virginia\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1 serving: 302 calories, 7g fat (2g saturated fat), 80mg cholesterol, 206mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 7g protein. \t\t<\/div>\n\t<\/div>\r\n\r\nGrowing up, I (Charla Draper) was not a banana pudding girl. The recipe at Virtue Restauant<\/a> in Chicago\u2019s Hyde Park converted me! Chef Becky Pendola says, \u201cEveryone has memories connected to this classic southern dessert. For me, the most memorable component happens to be the addition of Nilla Wafers and thinking about sitting on the porch with my mom as a kid, eating as many as she would allow me to have.\u201d\r\n\r\nYes, banana pudding is delicious\u2014but what makes it special is the nostalgia attached to every bite.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tFried Chicken\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg><\/a><\/div>\n\t\t\t\t\n\t\t\t\t\t122 Reviews\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tEasy<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t30 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t12 servings<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tIf you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep-fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! \u2014Jeanne Schnitzler, Lima, Montana\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 41g protein.\t\t<\/div>\n\t<\/div>\r\n\r\nCrispy fried chicken is synonymous with soul food and celebrations. African Americans began selling fried chicken en masse during the Reconstruction era and even used their earnings to bolster civil rights efforts in the 20th century.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tShrimp Gumbo\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tMedium<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t1 hour 30 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t11 servings (2-3\/4 qt.)<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t\n\t\t\t\tGo to Recipe\t\t\t<\/a>\n\t\t<\/div>\n\t<\/div>\n\n\t\t\t
\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tA crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. —Jo Ann Graham, Ovilla, Texas\r\n\r\n\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1 cup: 159 calories, 7g fat (1g saturated fat), 102mg cholesterol, 681mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 15g protein. Diabetic Exchanges<\/b>: <\/B>2 lean meat, 1 vegetable, 1 fat.\t\t<\/div>\n\t<\/div>\r\n\r\nA good gumbo is essential to Creole cuisine, a group of foods influenced by West African, European and Native American preparation methods. This classic dish is spicy, savory and the perfect complement to other soul food dishes.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tCountry Turnip Greens\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t\n\t <\/svg><\/a><\/div>\n\t\t\t\t\n\t\t\t\t\t6 Reviews\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tEasy<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t1 hour 20 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t10 servings<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t\n\t\t\t\tGo to Recipe\t\t\t<\/a>\n\t\t<\/div>\n\t<\/div>\n\n\t\t\t
\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tIf you’ve never tried making turnip greens, this recipe is an easy, tasty way to start. Pork and onions give the fresh greens wonderful flavor. —Sandra Pichon, Memphis, Tennessee\r\n\r\n\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1\/2 cup: 317 calories, 28g fat (10g saturated fat), 29mg cholesterol, 622mg sodium, 14g carbohydrate (9g sugars, 4g fiber), 4g protein. \t\t<\/div>\n\t<\/div>\r\n\r\nThis recipe turns hardy winter greens into a boldly flavored side dish. Salt pork, sugar and onions give this dish its trademark down-home taste.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tOxtail Soup\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg><\/a><\/div>\n\t\t\t\t\n\t\t\t\t\t3 Reviews\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tEasy<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t10 hours 20 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t8 servings (3 quarts)<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t\n\t\t\t\tGo to Recipe\t\t\t<\/a>\n\t\t<\/div>\n\t<\/div>\n\n\t\t\t
\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tThis wonderfully rich slow-cooker oxtail soup will warm your soul and your taste buds. Oxtail stew is a favorite family heirloom recipe. Don’t let the name of this dish turn you off. Oxtail describes the meaty part of the tail of an ox (now commonly cow). The meat is delicious but requires long and slow cooking. —Bobbie Keefer, Byers, Colorado\r\n\r\n\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1-1\/2 cups: 204 calories, 10g fat (3g saturated fat), 34mg cholesterol, 705mg sodium, 14g carbohydrate (8g sugars, 5g fiber), 16g protein.\t\t<\/div>\n\t<\/div>\r\n\r\nOxtail is a staple ingredient across the African diaspora. This soup celebrates it in the most delicious way. Bay leaf, broth and dried thyme create a deep, satisfying flavor that gets better with every spoonful.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tOkra and Tomatoes\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t\n\t <\/svg><\/a><\/div>\n\t\t\t\t\n\t\t\t\t\t3 Reviews\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tMedium<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t30 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t6 servings<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t\n\t\t\t\tGo to Recipe\t\t\t<\/a>\n\t\t<\/div>\n\t<\/div>\n\n\t\t\t
\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tThis recipe dates back generations in my family. I enjoy it because I can use the fresh vegetables that are so abundant here in the South. But I know you'll love this dish no matter where you live! —Bobbie Jo Yokley, Franklin, Kentucky\r\n\r\n\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t3\/4 cup: 83 calories, 5g fat (0 saturated fat), 0 cholesterol, 333mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges<\/b>: <\/B>1-1\/2 vegetable, 1 fat.\t\t<\/div>\n\t<\/div>\r\n\r\nOkra arrived in the colonies via the transatlantic slave trade and remains highly valued for its versatility and health benefits. Enjoy a simple dish of stewed okra and tomatoes for a veggie-forward experience that never gets old.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tTea Cakes\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg><\/a><\/div>\n\t\t\t\t\n\t\t\t\t\t6 Reviews\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tEasy<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t20 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t5 dozen<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t\n\t\t\t\tGo to Recipe\t\t\t<\/a>\n\t\t<\/div>\n\t<\/div>\n\n\t\t\t
\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tI’ve baked many batches of cookies through the years, but family and friends tell me these southern treats are the best. The simple buttery flavor appeals to all. —Doris McGough, Dothan, Alabama\r\n\r\n\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1 tea cake: 74 calories, 3g fat (2g saturated fat), 17mg cholesterol, 54mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.\t\t<\/div>\n\t<\/div>\r\n\r\nSoft, sweet tea cakes are often enjoyed on Juneteenth but make a worthy treat any time of the year. They bake in only 10 minutes, making them a quick option for a buttery confection.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tSouthern Deviled Eggs\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg><\/a><\/div>\n\t\t\t\t\n\t\t\t\t\t2 Reviews\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tEasy<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t20 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t1 dozen<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t\n\t\t\t\tGo to Recipe\t\t\t<\/a>\n\t\t<\/div>\n\t<\/div>\n\n\t\t\t
\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tThere is nothing more simple, or delicious, than these southern deviled eggs. I make them for every barbecue, tailgate or picnic, and they're always a hit. —Ellen Riley, Murfreesboro, Tennessee\r\n\r\n\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1 stuffed egg half: 57 calories, 4g fat (1g saturated fat), 94mg cholesterol, 114mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.\t\t<\/div>\n\t<\/div>\r\n\r\nNo soul food setting is complete without deviled eggs. Although there are many variations of deviled eggs<\/a>, this one-bite wonder features a creamy filling studded with sweet pickle relish.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tSuccotash\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg><\/a><\/div>\n\t\t\t\t\n\t\t\t\t\t6 Reviews\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tMedium<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t2 hours 45 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t16 servings<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t\n\t\t\t\tGo to Recipe\t\t\t<\/a>\n\t\t<\/div>\n\t<\/div>\n\n\t\t\t
\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tYou can't get more southern than this succotash recipe. It comes from my mother, who was a fantastic cook. This dish made her famous—at least with everyone who ever tasted it. —Rosa Boone, Mobile, Alabama\r\n\r\n\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t3\/4 cup: 79 calories, 0 fat (0 saturated fat), 2mg cholesterol, 442mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges<\/b>: 1 starch.\t\t<\/div>\n\t<\/div>\r\n\r\nHam hock, okra, corn and beans come together for an unforgettably good dish that can be served as a side or a meal. This recipe is infinitely variable, so feel free to swap in bacon for ham hock or use different seasonal vegetables.\r\n\r\n\r\n\r\n
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\n\t\t\n\t\t\tDirty Rice\t\t<\/a>\n\t<\/h2>\n\t
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\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg>\n\t\t<\/svg><\/a><\/div>\n\t\t\t\t\n\t\t\t\t\t7 Reviews\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t<\/svg>\n\t\t\t\t\tTest Kitchen Approved<\/span>\n\t\t\t\t<\/a>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
\n\t\t\n\t\t\t\"\"\n\t\t<\/a>\n\t<\/div>\n\t
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\n\t\t\t\tSkill Level<\/span>\n\t\t\t\tMedium<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tTotal Time<\/span>\n\t\t\t\t30 min<\/span>\n\t\t\t<\/div>\n\t\t\n\t\t\t\t\t
\n\t\t\t\tServings<\/span>\n\t\t\t\t12 servings<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t\n\t\t\t\tGo to Recipe\t\t\t<\/a>\n\t\t<\/div>\n\t<\/div>\n\n\t\t\t
\n\t\t\tFrom the Recipe Creator:<\/span>\n\t\t\tThis is an old Louisiana recipe that I've had longer than I can remember. It's a very popular southern dish. To turn this into a main meal, simply add more sausage and chicken livers. —Lum Day, Bastrop, Louisiana\r\n\r\n\t\t<\/div>\n\t\n\t\t\t
\n\t\t\t\tNutrition Facts:<\/span>\n\t\t\t\t1 cup: 148 calories, 7g fat (3g saturated fat), 97mg cholesterol, 325mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 6g protein. \t\t<\/div>\n\t<\/div>\r\n\r\nEnjoy this authentically Louisianan meal that features pork sausage, a vegetable medley and fork-tender rice. Don't skimp on the finely chopped chicken livers, which give the rice a speckled \"dirty\" appearance and a bold, savory flavor.\r\n

Soul Food Recipes FAQ<\/h2>\r\n

What are soul food recipes?<\/h3>\r\nSoul food recipes represent the cuisine linked to enslaved peoples of African descent and African Americans today. Some notable dishes include mac and cheese, collard greens, and recipes made with \"discard\" proteins like chitlins and pigs feet (a regional food favorite<\/a> in the South).\r\n

What is the difference between soul food and southern food?<\/h3>\r\nSouthern food and soul foods are closely linked, but soul foods are distinctly Black historically and culturally. There is a lot of overlap, and many iconic southern comfort foods<\/a> are also considered soul foods due to regional tastes and seasonal ingredients.\r\n

What ingredients are used in traditional soul food recipes?<\/h3>\r\nIngredients often used in soul food include winter greens like collard and turnip greens, along with vegetables like okra, corn and beans (especially black-eyed peas). Fish and \"discard\" pork products like pigs feet, intestines and ribs are also traditional soul food ingredients.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"

These soul food recipes are about so much more than comfort\u2014they’re the very soul of the Black community. 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