Tag: Recipes: Sides

Collards, kale, and other greens take kindly to this gentle treatment, which results in tender, colorful, flavorful vegetables. The measurements are imprecise for a reason; this is more a method than an actual recipe.

Linton Hopkins does not consider the vegetable plate to be a compromise crafted for calorie parsers. His take on a vegetable plate is a lusty casserole, a buttery jumble of—depending on the season—turnips, new potatoes, beets, and asparagus tips.

From "Mary Mac's Tea Room" by John Ferrell. Mary Mac's added this dish to the menu in 2009 and it has quickly risen into the top five side dishes ordered. This is, by far, our most requested recipe.

From "The Food, Folklore, and Art of Lowcountry Cooking" by Joseph E. Dabney. Brimming bowls of collard greens infused with peanut butter are one of the most popular side dishes served at Andrew and Eileen Trice's Angel's Barbecue located on West Oglethorpe Lane in Savannah's historic district.

From "Smokehouse Ham, Spoon Bread, and Scuppernong Wine" by Joseph E. Dabney

From "Butter Beans to Blackberries" by Ronni Lundy

From "Atlanta Cooks at Home" by Jason Hill, of Wisteria

From "Best of the Best from Georgia Cookbook"

From "Bon Appétit, Y’all" by Virginia Willis

In a place where the weather is warm and fresh-caught shrimp are plentiful seven months out of the year, shrimp salad is, of course, a standard in any cook’s repertory. The Savannah recipes are legion, but one of the mot common is made pretty much like St. John’s crab salad.