This is how Mammy (Dianne's Grandmother Martin) taught her to make camp stew. This was traditionally eaten in her family for Christmas Eve. Dianne say...
Hash is one of the few dishes that seems to rigidly obey state boundaries: It's rarely found on menus over the South Carolina line. In the Palmetto St...
Once called Frogmore Stew, this one-pot wonder was created by a
National Guardsman when he needed to cook a meal for 100 soldiers.
Richard Gay, who l...
The South's version of creamy polenta, grits are easy to make on a weeknight-especially when topped with quickly broiled shrimp and scallions. Use the...