Notes about Recipes in this book

• Julia Reed's Scotch old-fashioned

  • texannewyorker on September 19, 2016

    I love Old Fashioned's anyway, but this has become one of my favorite versions. Works best with Dewar's (is fine but not as good as it can be with Johnnie Walker).

  • Baxter850 on September 21, 2018

    Used Scoresby VR and 4 dashes of each of the bitters. Would go with 3 dashes each next time. Boozy, respectable.

• Deer stand old-fashioned

  • texannewyorker on September 19, 2016

    This drink is absolutely fantastic. It's pretty seasonal, but the perfect thing to drink during the holidays.

• Fancy spiced pecans

  • texannewyorker on September 19, 2016

    I think there may be a typo here? I think the oven temp is too high because they burned within a few minutes. I had to throw them in the trash. :(

  • nutrica6 on December 03, 2023

    These are great for a party. I only cooked them at 400 for 15 minutes, then 275 for 10 minutes because they started to burn. Would decrease the salt to 1.5 tsp next time

• Southern bruschetta with bacon and tomato

  • Suzannefrc on March 17, 2026

    Very nice!

• Parmesan bacon gougères

  • texannewyorker on September 24, 2016

    These are so tasty, but be forewarned that you cannot pipe out the dough with a pastry bags like you usually do with gougeres. The bacon bits prevent it. Don't ask me how I know this. :/

• Grilled chicken on a stick with Alabama white barbecue sauce

  • okcook on August 15, 2015

    We really liked this recipe. The horseradish is an interesting addition. Quick to make also.

  • texannewyorker on September 24, 2016

    I'd never tried this classic before, and was slightly skeptical (white barbecue sauce??) but this is fantastic! I used skinless chicken thighs (he calls for boneless thighs with skin, but then to pound them out). I figured thighs have enough moisture anyway, and we didn't miss the skin. Much easier this way.

• Grilled pork tenderloins with arugula and Parmesan

  • HalfSmoke on June 11, 2017

    Nothing fancy about this recipe, but good flavor.

• Braised chicken with salami and olives

  • texannewyorker on September 24, 2016

    Not enough words for how delicious this is. Incredibly bold flavors, great on a cold evening. Use a meat thermometer, especially if you, like me, use a larger baking pan. There's a lot of sauce, and I knew it would overflow if I used a 9x13" baker as instructed. I used a larger lasagna pan and my chicken was done much earlier than instructed. But the sauce still thickened nicely, so I'd probably do it that way again.

• Smothered chicken

  • okcook on May 18, 2018

    This is absolutely delicious and very easy to make. For it to be a five star dish one must get the roux a deep brown and use a very good concentrated chicken/pork stock...a smoked pork stock would be really good.

• Slow-roasted pork shoulder with kumquats and chiles

  • texannewyorker on September 24, 2016

    This was delicious, but I was disappointed that the kumquats didn't have more flavor. It seemed like this slow-cooked so long the kumquats practically dissolved or something. Don't get me wrong, it was really tasty, but I kept thinking I could have just used orange zest and gotten the exact same flavor profile, and oranges are a lot cheaper and available than kumquats. Felt a little like wasting an ingredient with a very short season.

• Lamb shoulder stew with lemons and olives

  • lkgrover on June 20, 2022

    Good stew, the flavors blend well and seem Italian-influenced. I served over polenta. I modified this recipe for leftover roast lamb and substituted green olives for black (because of grocery store shortages).

• Breakfast sausage

  • okcook on August 15, 2015

    Very easy to make and everyone loved the flavours. It is a make again recipe

• Pork rillons

  • texannewyorker on September 24, 2016

    This is quite delicious! Loved the contrast between the pork belly chunks and the smashed, shredded meat.

• Turkey noodle soup

  • texannewyorker on September 24, 2016

    This is beyond delicious. Perfect use for leftover Thanksgiving turkey, including the carcass. If you don't have a soup pot large enough to house an entire turkey carcass, just use two pots. Hack the carcass into pieces (doesn't have to be elegant), divide the rest of the ingredients in half between each pot, and simmer away. Works the same!

  • wkhull on January 05, 2020

    This soup was delicious with the bonus of having left-over stock for a future use. I used dried egg noodles and 1 t thyme in place of poultry seasoning.

• Pork neck bone stew

  • texannewyorker on September 24, 2016

    One of my favorite recipes from the entire book. Appropriate for cold weather, a bit on the fattening side, but incredibly delicious. And on the plus side, pork necks are super cheap!

• Monday red beans and rice

  • Baxter850 on May 08, 2019

    Perfect. Only needed to add a touch more salt.

  • TrishaCP on May 19, 2019

    Not quite as perfect as the red beans from Shaya, we still thoroughly enjoyed these red beans. I pressure cooked them (beans unsoaked) for about 60 minutes and that did the trick.

• Beef short rib sugo

  • lkgrover on February 19, 2018

    Delicious pasta sauce, easy to prepare with a long braising time. Just sit back and relax! (I used 2 cans of tomatoes instead of fresh ones.)

• Crab and spinach dumplings

  • Baxter850 on October 04, 2025

    Really good dish. Save the jumbo lump for another dish. It’s not needed here. Make sure to use unsalted butter for the accompanying buerre blanc.

• Beurre blanc

  • Baxter850 on October 04, 2025

    Do not use salted butter.

• Watermelon gazpacho with crabmeat

  • texannewyorker on September 24, 2016

    Fantastic, one of my favorite gazpachos to date. The crab salad is delicious, and while it might sound strange to put a mayonnaise-based salad into your gazpacho, just do it. It's incredible!

• Grilled scallops with green garlic butter

  • TrishaCP on June 21, 2018

    We used the butter from this recipe for scallops, and later for fish. In both cases it was excellent.

• New Orleans barbecue shrimp

  • okcook on August 15, 2015

    Excellent flavours and a snap to make.

  • texannewyorker on September 24, 2016

    A great classic, and simple to make!

• Royal red shrimp

  • texannewyorker on September 24, 2016

    So simple, one of my favorite peel and eat shrimp preparations. Don't forget the bread!

• Hot coal-fired Royal Reds

  • texannewyorker on September 24, 2016

    Really delicious!

• Soft-shell crabs meunière

  • texannewyorker on September 24, 2016

    Best soft-shell crab recipe ever. Even the Mr. liked them, and he really doesn't care for soft-shells.

• Carrot raisin salad

  • okcook on August 15, 2015

    I made this as one of several salads for our annual pig roast for 35 people. It was all gone and just about everyone asked for the recipe. At first I thought, that is a lot of raisins and then, that is a lot of lemon juice but it all works together in an excellent way.

• Marinated eggplant with chile flakes and mint

  • nutrica6 on May 21, 2025

    This is a nice side dish. It is tangy from the vinegar, and contrasted our fish dinner perfectly. I didn’t plan ahead enough to let it marinade an hour but thought it was good anyway.

• I-talian style broccoli

  • lkgrover on April 24, 2026

    Good vegan & vegetarian broccoli side dish. Also contains lemon juice which adds a fresh burst of flavor.

• Cajun macaroni salad

  • montecristo99 on April 18, 2020

    We weren't wild about this. Too much acid (and that was with an undersized lemon), and more heat than flavor from the dressing.

• Tasso and white bean gratin

  • okcook on January 19, 2016

    This is delicious and very easy to put together. It's a nice way to use taso ham. We make our own task ham.

  • okcook on January 19, 2016

    This is delicious and very easy to put together. It's a nice way to use taso ham. We make our own task ham.

  • texannewyorker on September 24, 2016

    This was very flavorful. I expected it to be thicker, but it's still very good.

• Sea salt turtles

  • nutrica6 on December 13, 2023

    Great combination. You can cut the chocolate chips down to 3/4 lb, I ended up with too much chocolate sauce even after drenching them. The caramel gets hard and sticky soon after cooling down so work quickly with it. I didn't see any need for the ice bath.

• Salted caramel peanut brittle ice cream

  • nutrica6 on December 16, 2023

    This is a great classic peanut brittle. Easy to make with a candy thermometer, and great to give as gifts. I haven't tried to ice cream recipe yet.

• Holiday shortbread with lemon icing

  • texannewyorker on September 24, 2016

    This is so awesome. Make it right now, otherwise you're deprived or something!

  • nutrica6 on December 19, 2023

    Great classic shortbread recipe. I rolled it out to 1/6" thick and used cookie cutters to make christmas cookies. Skipped the icing and used sprinkles on top.

• Triple-chip chocolate chubbies

  • nutrica6 on December 13, 2023

    These triple chocolate cookies are very fudgy and soft. Mine required 15 min in the oven and even still I had to put the sheet pan in the freezer before I could take them off without them falling apart. They are absolutely delicious.

• White chocolate macadamia blondie

  • texannewyorker on September 24, 2016

    These didn't live up to my expectations, but they weren't bad at all. The blondie texture wasn't the best I've had (see David Lebovitz for that one), but it certainly didn't go uneaten or anything.

  • nutrica6 on December 03, 2023

    These had a caramel flavor to me, the texture is pretty soft and gooey, not cakey. After awhile in the fridge they become chewy and I liked them even better! I enjoyed the brown butter and left the macadamia nuts in pretty big pieces.

• Heath Bar brownies with fudgy chocolate icing

  • texannewyorker on September 24, 2016

    These were a bit of work, but so worth it. Very rich, but if you love toffee, these are totally up your alley.

• Zucchini walnut bread

  • texannewyorker on September 24, 2016

    Rosemary makes for a fantastic twist on ubiquitous zucchini bread. His method is kind of unusual too, but it works. You grate the zucchini but don't squeeze the water out, and that becomes the moisture in the bread batter. Overall, very delicious.

• Boston Globe by T. Susan Chang

  You may find yourself crying over some recipes because it’s hard to get the country ham, the Creole mustard.... But there are plenty of dishes that won’t put up a struggle no matter where you live.

  Full review

• Saveur

  ... Link’s enthusiasm for the region is palpable. Cooking from this book took me a thousand miles down south and out of the northeastern cold.

  Full review

• Fine Cooking

  And while some of the recipes come across as a little chef-y (why must I use guinea hen and not chicken in my gumbo?), what comes through loud and clear is the region's laid-back vibe...

  Full review