Southern/Soul Food

Country ham, cold cured in salt and sugar and then aged, is available at specialty food stores and most supermarkets ...

John Martin Taylor likes to use mahimahi for this recipe because the firm, white flesh can be grilled without falling...

Fried chicken has become such a popular fast food that few Americans cook it at home anymore. In this new salad, stri...

Most southerners go to their favorite barbecue joint to eat 'cue, but these garlic-smothered, oven-roasted ribs are h...

This one-dish meal combines several old southern favorites. John Martin Taylor has replaced the traditional bacon wit...

Filled with sweet, billowing blackberry meringue, this rich-tasting chocolate cake is a stunning dessert. Plus: More...

Throughout the South, a hot pilaf of beans, salt pork and rice is known as hoppin' John; in South Carolina it's s...

Serve John Fleer's southern-style bean-and-bell-pepper salsa with the Sweet Tea-Cured Roast Pork or on its own as a s...

Grenadine helps sweeten the jam and adds vibrant red color. The jam is great with most meats, especially grilled or r...

This succulent pork combines two southern classics, sweet tea and pork chops. Have your butcher remove the chine bone...

You can use just about any canned frozen or leftover beans for the dish. There's nothing new about refrying beans, bu...

Everyone thinks that southerners do most of their cooking on the grill, but the meat eaters John Martin Taylor knows ...

John Martin Taylor may have been inspired by the food of southern Italy to make this recipe, but it fits right in wit...

This sweet-tart relish was passed down to John Fleer from his great-grandmother. Besides being a refreshing addition ...