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A Modern Spin on Classic Southern Dishes

Get a taste of the South with these quick, easy and nutritious meals.

By Allison Hanrahan, The Nest

Get a taste of the South with these quick, easy and nutritious meals.
Southern cooking, while delicious and decadent, can be far from healthy and is often loaded with processed ingredients. In Robyn Stone's new cookbook, Add a Pinch, she shows that southern food can be full of wholesome and nutritious ingredients.

Sausage and Cheddar Spoon Bread

This bread will blow your mind—it's souffle-like texture is rich yet light and works well as a side dish or even a main.

What You'll Need

Serves 8
  • Oil mister or cooking spray
  • 1 lb. breakfast sausage, crumbled
  • ½ medium onion, finely chopped
  • 3½ cups whole milk
  • 2 tbsp salted butter
  • 1½ cups fine yellow cornmeal
  • 5 large eggs, beaten
  • 1½ cups grated Cheddar cheese

Step 1: Preheat the oven to 400°F. Lightly spray a 9 × 13-inch baking dish with oil.

Step 2: In a medium skillet set over medium heat, cook the sausage, breaking up the meat with a wooden spoon, until it begins to render its fat, about 3 minutes. Add the onion and cook, stirring, until the onion is soft and translucent and the sausage has browned, 3 to 5 minutes. Using a slotted spoon, transfer the sausage and onion to a large bowl.

Step 3: In a 3-quart saucepan set over medium-low heat, bring the milk and butter to a simmer. Whisk in the cornmeal and cook, whisking constantly to prevent any lumps from forming, until thickened, 3 to 5 minutes. Pour the cornmeal into the bowl with the sausage and onion. Stir well. Let cool completely, about 10 minutes.

Step 4: Fold the eggs and cheese into the cooled cornmeal mixture and pour it all into the prepared baking dish.

Step 5: Bake until puffy, lightly browned, and set completely in the middle, about 30 minutes.

Mushroom and Wild Rice Stuffed Peppers

You won't even miss the meat in these delicious and filling stuffed peppers. The parmesan cheese adds a nutty saltiness.

What You'll Need

Serves 6
  • 6 medium red, yellow, or green peppers, halved and seeded
  • 1½ cups tomato sauce, homemade or store-bought
  • 1½ cups cooked wild rice
  • 1 cup shredded Parmesan cheese
  • 4 cups chopped baby portobello mushrooms
  • ½ medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tsp chopped fresh oregano or 1 teaspoon dried
  • ½ tsp kosher salt

Step 1: Preheat the oven to 425°F. Place the pepper halves, cut sides up, in 9 × 13-inch baking dish and set aside.

Step 2: In a medium bowl, combine the tomato sauce, wild rice, ½ cup of the Parmesan cheese, the mushrooms, onion, garlic, oregano, and salt. Divide among the pepper halves and cover tightly with foil.

Step 3: Bake for 20 minutes. Remove the foil and sprinkle the remaining ½ cup Parmesan cheese on top of the peppers and bake until golden, 5 minutes. Serve hot.

Georgia Peach Crisp

Totally classic and equally delicious. Top with lots of vanilla ice cream and escape to the warm summers of the South.

What You'll Need

Serves 6 to 8
  • 5 tbsp salted butter, at room temperature
  • 4 cups peeled and sliced fresh peaches (about 6 peaches)
  • ¾ cup packed dark brown sugar
  • ½ cup all-purpose flour
  • 1 cup chopped pecans
  • ½ tsp kosher salt
  • Vanilla ice cream, for serving (optional)

Step 1: Preheat the oven to 350°F. Line a rimmed baking sheet with foil (to catch anything that might bubble over).

Step 2: In a 12-inch ovenproof skillet set over medium heat, melt 1 tablespoon of the butter. Add the peaches and ¼ cup of the brown sugar. Cook, stirring, until the juices thicken into a light syrup, about 8 minutes. Remove the pan from the heat.

Step 3: In a medium bowl, combine the remaining 4 tablespoons butter, the remaining ½ cup brown sugar, the flour, pecans, and salt. Spread the mixture over the peaches. Place the skillet on the lined baking sheet.

Step 4: Bake until golden brown and bubbly, about 30 minutes. Serve warm.




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Recipe Magazine: A Modern Spin on Classic Southern Dishes
A Modern Spin on Classic Southern Dishes
Get a taste of the South with these quick, easy and nutritious meals.
Recipe Magazine
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