Hush Puppies with Remoulade
F&W's Emily Kaiser created these crispy hush puppies--cornmeal dumplings--by adapting a recipe from chef Susan McCreight Lindeborg. (Lindeborg ran the kitchen at Washington, DC's Morrison-Clark Inn when Emily worked there as a line cook.) Emily serves them with a version of the creamy French sauce remoulade, which she spikes with Tabasco and a little ketchup.
Slideshow: Southern Comfort Foods