Roasted fillet of beef was a standard at my mom’s house during the holidays, and I always crave it when the weather turns crisp. When I make it, I start the meat on the grill for extra flavor and finish it in the oven, where it cooks more evenly and comes out juicy and tender. [...]

When it comes to good luck, Southerners don’t take any chances. Each year on New Year’s Day, we hedge our bets by eating hoppin’ John, a rustic mix of rice, black-eyed peas, bacon, and onion that is thought to bring good fortune in the year to come. (Literally—the peas in the dish represent coins, and [...]

This comforting, old-fashioned soup freezes well, so double the recipe and freeze half for an easy dinner. Just thaw and reheat.

Use this chicken as it is for an easy weeknight dinner, or slice and use in sandwiches, wraps, or salads, like our Grilled Chicken Salad. It’s one of our more popular salads at the market, as works perfectly for a hot summer’s dinner. Safflower oil or canola oil, for oiling the grill 6 boneless, skinless [...]

Since our mac & cheese is so popular at the market, we like to make different variations for our customers to try. We recently tried this one, with rave reviews.   Serves 8 to 10 2 tablespoons unsalted butter, plus more for buttering the baking dish ½ pound short, bite-size pasta such as penne, ziti, [...]

This is a vegetarian variation on one of the most popular comfort foods we sell at the market.  It can easily be made for a weeknight dinner, but it can also be made in advance. However, the topping—whether you use biscuits, phyllo, or puff pastry—is best if added the day you’re serving it, since it [...]

Oven-caramelized squash and tangy blue cheese make this creamy side hearty enough to double as a vegetarian entrée. It makes an excellent weeknight supper crumbled with crispy bacon or prosciutto and served with a simple green salad and a glass of crisp, sweet Sauternes or creamy Chardonnay. 1 small butternut squash, peeled, seed and chopped [...]

This exotically spiced curry of chicken, tomatoes, peppers, dried fruit, and nuts is proof of Southern food’s cosmopolitan roots. Served with steamed rice, slivered almonds, and fresh parsley, it is wonderfully bone-warming and fragrant.

Soft-shell crab season, which generally lasts from May through June is short and highly anticipated. That’s because soft-shell crabmeat is unbelievably tender and buttery-sweet, and the shell, which you eat along with the meat, is perfectly crunchy without being the least bit tough or chewy. True fanatics don’t let a moment of soft-shell crab season [...]

Granny Foster made the best fried chicken in the world—salty and golden brown with a crackly crust that gave way to meat as moist and tender as could be. The secret is the overnight brine of water, salt, and spices that drives extra moisture and flavor into the meat, where they are locked in during [...]