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Deep Run Roots: Stories and Recipes from My Corner of the South by Vivian Howard

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Notes about this book

  • ellabee on July 12, 2017

    Cookbook of the Month July 2017: https://www.chowhound.com/post/july-2017-cotm-deep-run-roots-1059206

  • DKennedy on February 20, 2017

    I've watched the PBS series from start to finish and I think in the ideal, it would be beneficial to watch the series before delving into the book so as to truly appreciate the recipes in this book and Vivian Howard's approach to Southern food. I will be adding a lot of notes linking the book recipes with the episodes where appropriate.

Notes about Recipes in this book

  • Mom's cornpone

    • SheilaS on January 04, 2019

      I used Arrowhead Mills yellow cornmeal which is fairly fine. I had no problem flipping it but it was very dry in the center. The edges were nice and crispy.

    • MelMM on February 03, 2019

      7-17-2018 It warms my heart to see a recipe like this in a modern book. She was really taking a risk here, as there are a lot of people who already don't like southern cornbread, with it's lack of sugar, wheat flour, and softness. If you make this, you need to go into it knowing what to expect. This is an unleavened bread. It is dense, and it's only going to be as good as your cornmeal and your technique. But it is good, in the same way a square of fried polenta can be good.

    • twoyolks on September 05, 2018

      This was very dry and very dense. I did not care for it at all.

    • laur0684 on March 20, 2017

      Not super flavourful but could have been the quality of my cornmeal. Impossible to flip as she describes

  • Grandma Hill's hoecakes

    • Rradishes on October 25, 2017

      Very simple, but results are good. Definitely best eaten hot right away.

  • Foolproof grits

    • pistachiopeas on July 02, 2017

      Made half a recipe. Perfect. I don't need another recipe for grits. This is the one.

    • stockholm28 on July 25, 2017

      I used Bob's Red Mill "corn grits/polenta" because they were the only non-instant grits that I could find. I really liked the double boiler technique and these were good. I made half a recipe and needed to add more water as it cooked. I used these for the pimento cheese grits.

    • Katielang on March 08, 2017

      These were sooooo good. Tasted really light. I swirled in some sharp cheddar and topped with crispy prosciutto. Easy and mindless pantry meal. Will definitely make grits this way from now on.

    • baking4two on April 24, 2017

      Loved these easy to make grits. I added the grits and milk, in the amounts specified, into my rice cooker on the porridge setting. After it was done, I added the salt and butter.

    • SheilaS on March 27, 2017

      I've made these several times. I love the double boiler method - no risk of scorching and cooking them in milk makes them taste so creamy, even without adding any cheese.

    • TrishaCP on November 11, 2017

      I loved these too. I only had about 2/3 of the milk needed and it was just fine.

  • Charred spring vegetables with creamy scallion dressing and hushpuppy croutons

    • southerncooker on March 26, 2017

      Daughter and I fell in love with this salad. Even family members who don't enjoy asparagus enjoyed the hushpuppies. Love the feel the club soda gave to them. They reminded me of lace cornbread hubby and I had at the Outer Banks the first time we went there together in the 70's. Also daughter and I decided the dressing would be great on lots of other things.

    • DKennedy on February 27, 2017

      On episode 1, season 4 Vivian makes a spring onion gratin that is a variation of this technique.

    • SheilaS on March 15, 2017

      This recipe is a winner. Charring the vegetables in a cast iron skillet did set off my smoke alarm but it added great flavor to the vegetables. The hushpuppy croutons are a bit of a nuisance to fry but they are absolutely addictive. They also stay crisp for quite a while so everything for this recipe can be done ahead and assembled just before serving. I added a poached egg on top to make it a meal.

  • Grits and greens with hot sauce and pork rinds

    • MelMM on February 03, 2019

      3-4-2017 Another delicious dish from Ms. Howard. The hot sauce vinaigrette is really a brilliant touch here, because people typically embellish their greens at the table with hot sauce and/or some lemon or vinegar. So you get all those flavors worked into this recipe. To make this vegan, I used shiitake mushroom bacon instead of pork rinds, vegan "chicken" stock, cashew milk, and a mix of vegan parm and provolone.

    • doughet on November 12, 2017

      This was really good. We made it with Geetchie Boy grits, red giant mustard greens from our CSA (stems and leaves) and fresh goat cheese (because I'd forgotten to replenish our supply of parmesan). I sent my husband to the store for pork rinds, which surprised him to no end. The browned butter and lemon hot sauce was excellent. This would be a fun dish to serve as an hors d'oeuvre at a party, in the hot cast iron skillet with a bowl of pork rinds.

  • Pimento cheese grits with salsa and chips

    • baking4two on April 24, 2017

      Very tasty! A great warm appetizer for a get-together.

    • stockholm28 on July 25, 2017

      As soon as I got the book from the library, I knew this would be the first thing I'd make. It was delicious. I made about half a recipe using a 6" cast iron pan. I had half for dinner and the remainder for breakfast the following day. I made the tomato salsa using her recipe, except I subbed lime juice for lemon juice. Lemon juice just didn't sound right to me. This would be a great, unique, appetizer for a party ... kind of like grits nachos.

    • MelMM on February 03, 2019

      2-24-2017 This is a novel presentation for grits. Obviously I had to make some substitutions to create vegan pimento cheese. I highly recommend this dish! A skillet full of gooey deliciousness, and as promised, the acidity and zing from the salsa offset the richness of the cheesy grits. It was really good.

  • Deviled eggs

    • DKennedy on February 27, 2017

      Episodes 13 and 14, season 2

    • Dannausc on October 15, 2017

      Good but vinegary.

  • Stewed tomato shirred eggs with ham chips

    • southerncooker on March 12, 2017

      This is the least favorite recipe I've tried so far from Deep Run Roots. Having said that I still enjoyed this dish, but hubby and son didn't like it at all. I made grits to eat with and stirred mine into the tomato and egg and thought that it was better that way. I think I'd just do an over easy egg if I made this again and top the tomatoes with it and the ham chips. One problem I encountered was that it doesn't say at what temp to bake the eggs. It's 350 for the ham chips, but then doesn't tell you after that so I baked at 350. I made in individual ramekins, since hubby and son will only eat an egg if it's completely done. I started theirs 10 minutes before putting in mine and theirs had barely started cooking. I cooked 10 min more and mine still uncooked, so I cooked all of them for 10 more minutes. Theirs was done at this point, but the white on mine was still a little under cooked but by the time I stirred in my grits mine was OK.

  • Avocado and tomato with broken-egg dressing

    • southerncooker on March 19, 2017

      Good but not as good as I was expecting. Maybe my avocado not being completely ripe affected the out come.

  • Turnip roots and greens

    • TrishaCP on May 24, 2017

      A nice treatment for turnips and their greens, slightly better for the greens than the roots in my opinion. I used hakurei turnips, and they didn't need the full cook time.

    • DKennedy on February 27, 2017

      Episode 9 and 10 season 2

  • Turnip root and green gratin

    • TrishaCP on October 24, 2017

      This was very rich but was incredibly delicious. This is the recipe to introduce turnips to turnip haters. Many steps and many dirty dishes, but a lot of steps can be done in advance and then the gratin can be assembled and baked later. I was able to use my 1 1/2 quart casserole even though the recipe specifies 2-3 quart.

  • Marinated turnips with orange and pumpkin seeds

    • TrishaCP on June 21, 2017

      This was a very tasty salad- she is absolutely right that turnips and oranges taste amazing together. I had beautiful hakurei turnips from my CSA that I used, which were already very sweet for turnips. I wasn't able to eat this when I planned, so the salad sat for two nights in my fridge. The turnips were a tad soft, but they really did pick up the flavor of the marinade deliciously. Pepitas are a must for the crunch here. I think it was the size of my oranges, but I had a lot more dressing than I needed- I simply used a slotted spoon when serving to solve that problem.

    • SheilaS on February 10, 2017

      I made this dish with the smaller white Japanese turnips I get in my CSA box and really enjoyed it but it's not something to try with big old roots!

  • Turnip run-ups in Parmesan pot liquor with ricotta cornmeal dumplings and tomato jam

    • DKennedy on February 27, 2017

      Episode 9 and 10, season 2

    • jcmlang on March 04, 2017

      We have a fairly large garden, so I've been looking forward to getting turnip "run-ups" so I can make this recipe. The broth (pot-likker) is delicious as are the dumplings. I feel like straining the ricotta for the dumplings is an unnecessary step, but I guess that depends on the ricotta you use. We eat kale and collard "run ups" (called rapini and napini) at every chance but haven't eaten turnip run-ups before. I found the turnip run-ups to be bitter, but my husband enjoyed them. Overall, I felt like the soup was not worth the time it took - and that's with already having tomato jam in our cupboard.

  • Watermelon-rind pickles

    • SheilaS on February 10, 2017

      Great flavor combination in the brine. Make sure to remove all the tough outer rind. The smaller watermelon I used had fairly thin rind so I made little slabs which ended up being great to sandwich with a bit of ham on a small roll.

  • Watermelon tea

    • TrishaCP on September 03, 2018

      The black tea and watermelon go nicely together. I agree with stockhom28 that it's a good way to use up leftover watermelon.

    • stockholm28 on July 28, 2017

      Ms. Howard says she doesn't like sweet tea because she prefers "the dry tannins of cold black tea to simple syrup over ice". I laughed out loud. I totally agree as I hate sweetened tea. This is pretty good. Could be a snapple flavor. It was a good way to use up some leftover watermelon. It has a hint of sweetness without that cloying sugar taste.

  • Pork shoulder steaks in red curry-braised watermelon

    • TrishaCP on July 30, 2018

      I didn't have great success with this dish. I liked the flavor of the braise, but my meat came out tough and dry. I used a 2 lb pork shoulder- a permitted sub for the pork steaks- and cut them into four pieces. I think I should have either shortened the cooking time or reduced the temperature a bit.

    • SheilaS on February 10, 2017

      I can't give enough stars to this one - an amazing amount of flavor from such a simple recipe. I used country-style pork ribs as all the pork steaks available locally were very thin. I served it over rice and the leftovers were great as well.

    • MelMM on February 03, 2019

      7-14-2017 7-14-2017 I made this using slabs of tempeh instead of pork. The tempeh was put directly into simmering brine (the one from p. 394 in this book), to cook and soak at the same time. This was removed from the heat and sat, covered, for a few hours. The tempeh was then removed and patted dry, then deep-fried. From there, I put the tempeh, watermelon, and the seasoning ingredients in to a ceramic braising pan. I did the braise on the stove instead of the oven. I lost enough liquid, even with the lid on, that I did not need to do an uncovered simmer. Total braising time was about 1 hr. I used a homemade curry paste for this, and it was hot. This worked beautifully, and is delicious. I can adapting this in quite a few ways. Tofu and mixed veg might be nice in the sauce. Or you could take the sauce turn it into a puréed soup.

  • ENC-style steamed oyster party

    • DKennedy on February 20, 2017

      She demos how to do this in Season 1, episode 6, toward the end of the show (20:28).

  • Oysters on the half shell with mignonette-marinated oranges

    • DKennedy on February 20, 2017

      Vivian demos how to shuck oysters in Season 1, episode 6 (15:41 to 19:28). Inspired by this, I bought oysters from SM Seafood and we had them tonight as a first course. I don't think I could have figured out how to shuck these puppies without the demo. Thanks Vivian for teaching me yet another skill.

    • DKennedy on February 21, 2017

      The mignonette recipe provide here is different from the one she made to go along with her raw oysters on the show - the one on the show was made with muscadine grape juice, freshly juiced, brunoise of pear and grated red onion. which sounds really good.

  • Roasted oysters with brown-butter hot sauce and bacon

    • DKennedy on February 20, 2017

      Variation: This recipe closely resembles the oven roasted oyster recipe she served at the restaurant on episode 6 in which she shucked the oyster, set it aside, and to the shell added (1) a confit of pureed roasted tomato, garlic and onion, (2) topped with a thin slice of smoked mozzarella, (3) put the oyster back in and sprinkle with toasted corn bread crumbs that have been seasoned with bacon fat and lemon zest - bake at a high temp and serve hot. I made the show version last night subbing GF breadcrumbs for the cornbread and leftover tomato sauce for the confit, as that is what I had on hand. These were scrumptious. If oysters weren't so dang expensive, I'd be eating these every night.

  • Fried popcorn oysters with kitchen-sink mayo

    • SheilaS on February 10, 2017

      I rated this recipe based on the Kitchen-Sink Mayo alone. I made it to serve with panko-crusted calamari but it's become a staple in my fridge. The recipe first blends most ingredients in a blender for smoothness then transfers to a food processor to slowly add the oil. I know I can control the oil and make a good one-egg mayo in my blender so I skipped the processor and it was fine. More than fine!

  • Viv's addiction

    • MelMM on February 01, 2019

      12-9-2017 Excellent spiced nuts. I made vegan by substituting aquafaba, whipped to a loose foam, for the egg whites.

    • okcook on May 22, 2017

      I used almonds because that's what I had. Delicious. Very easy to make. We thought they could do with a bit more salt for that salty/sweet/hot snack bite.

  • Salt-and-butter roasted pecans

    • bching on March 17, 2017

      These are good--but I get better, crisper texture when I roast at a slower and lower temperature--250 degrees fahrenheit for an hour rather than the 30 minutes she suggests (@ 350).

  • Spiced pecan and pumpkin seed crumble

    • SheilaS on July 25, 2018

      I encountered one oddity in the instructions. You're to whisk 2 egg whites until "quite foamy" then add additional ingredients, including 1/4 cup grapeseed or sunflower oil, and continue to whisk until you have stiff peaks. I'm not sure who can get egg whites to form stiff peaks with that much oil in there, but it's not me. No matter, it came out fine anyway. The header notes say this is like a savory granola, meant for a snack, salad or cheese plate. The savory spices (cayenne, fennel, Worcestershire sauce) appeal to me. Those who are sensitive to spicy foods might want to dial back on the cayenne.

  • Party magnet

    • SheilaS on February 11, 2017

      These cheese balls freeze beautifully so it's well worth making more. I usually make a triple recipe. Every time I bring one to a party, I get lots of requests for the recipe. The goat and blue cheeses make it a bit different from most.

    • DKennedy on February 26, 2017

      On the holiday special, season 2

    • mamacrumbcake on November 28, 2017

      This was very good and a lot easier to make than I thought it would be. I took it to a party that had 20 other appetizers and this was completely devoured. The amounts for all the cheeses is so small that next time, I will double or triple the recipe and freeze it. I would also increase the scallions because I think it would be even better if the onion flavor came a bit more to the foreground.

    • stockholm28 on December 10, 2018

      With the dates, scallions, and butter-toasted pecans, this is really an elevated cheese ball. I thought it was excellent. I agree with some of the other suggestions to double the recipe and make a couple.

    • Bloominanglophile on January 05, 2019

      I am not a big blue-cheese fan, but this is delicious! I love the hit of sweetness that the dates give to the cheese mix--would like to try dried cranberries in the future and see if that works, too. I did double the recipe and froze one, pecans and parsley included. This was fine, also, but next time I would just freeze the cheese mix and freshly roll in the pecans and parsley before serving. I do like her method for the roasted pecans--nibble-worthy by themselves. I plan on exploring roasting the pecans with various smoked salts in the future (not for the cheese ball per se).

  • Breakfast in the car

    • SheilaS on February 11, 2017

      The vanilla pecan butter that's part of this recipe is good stuff. I used my Blendtec Twister jar and it came out perfect. Great on toast with a squiggle of hot honey or for dipping slices of tart green apple.

  • Pecan, pepper jelly, and stinky cheese panini

    • SheilaS on February 10, 2017

      I used a really ripe triple creme brie and it was delicious. I've made it panini-style as written and assembled the ingredients on toasted ciabatta for an open-face version. Both were very good.

    • MmeFleiss on March 23, 2017

      This was a really great sandwich. I subbed taleggio, and it worked well.

  • Butter-baked turkey with pecan cranberry relish and warm sorghum vinaigrette

    • DKennedy on February 27, 2017

      Holiday episode variation and also on episode 8 season 2

    • DKennedy on November 25, 2017

      Am I the first to make this???? I loved everything about it! Made for T-giving '17. Opted for 2 smaller birds, 12 pounds each, one heritage, one Mary's organic. Modifications: Dry brined using William Sonoma brine the night before, and under the rack added carrots, leeks, garlic and celery, along with a container of TJs turkey stock and a glug of wine. Baked at 500 for the first 30 minutes facing breast down then reducing the heat to 350 for the remaining time, facing breast up. Basted with lemon butter every 30 minutes, the birds were done in less than 2 hours. Rested for 20 minutes, still too hot to cut. The cranberry relish, sweet potato butter and vinaigrette make this a showstopper T-giving centerpiece. Incredibly balanced. Next time, can reduce the butter by 1/2. Braised greens would be great alongside too.

    • DKennedy on November 25, 2017

      Cranberry relish: Really quite wonderful. The balance of sweet and savory makes it perfect atop turkey and essential for turkey leftover sandwiches. I'd double this next time.

    • DKennedy on November 25, 2017

      Warm sorghum vinaigrette: Worth keeping sorghum in the house just for this recipe. A slice of turkey, some pan drippings, a bit of this vinaigrette, and the relish make for a perfect bite. I am using up the leftovers on turkey panini sandwiches and may need to make a second batch.

  • Boiler Room butterbean burger

    • DKennedy on February 26, 2017

      Episode 3, season 2

  • Hamburger steak with red pea and onion gravy

    • MelMM on February 03, 2019

      2-25-2017 To make the meal vegan, I broiled portobello mushroom caps, coated with a dressing made from the garlic confit, thyme, and a bit of juniper vinegar. To make a gravy that is both vegan and gluten-free, I am too often reliant on mushrooms. And every now and then I have a need to make gravy for someone who doesn't like mushrooms. This gravy gets its richness from caramelized onions, and its texture from cooked red peas. It was easy to make vegan by substitution vegetable oil + smoked salt for the bacon grease, vegetable stock plus a touch of Marmite for beef stock, and a cashew milk for cow's milk. For the garlic confit, cooking at 300 degrees for 40 minutes was perfect for my convection oven.

  • Slow-cooked limas

    • vickster on October 20, 2017

      I don't usually cook dried beans in the oven, but this is a great way to cook them, especially lima beans. I did a quick soak before putting in oven and used smoked pork neck beans I happened to see at Grocery Outlet. They came out tender and creamy.

  • Whole-fruit fig and lemon preserves

    • SheilaS on September 20, 2017

      I had my doubts about putting my beautiful, perfectly ripe figs into this recipe for Whole-Fruit Fig and Lemon Preserves but the finished product really captures the lovely tender texture of ripe figs into a preserve. The recipe calls for Brown Turkey figs and I used Black Mission figs as that's what's most common around here. I would double the amount of thinly sliced lemon next time as they add a nice touch. The recipe estimates a cooking time of ~ 1 hr for the figs and mine took much longer but that's pretty much the story of my life with preserves. Now, a whole preserved fig is way more sweetness than I want in one bite so even though they were tasty on grilled bread with a smear of goat cheese, I think they will really shine simmered into a red wine, port or sherry vinegar sauce for duck or pork and you'll be eating those with knife and fork so it will be easy to control the size of that bite of sweetness.

    • DKennedy on February 27, 2017

      Episode 3, season 3

  • Grandma Shirl's survival cookies

    • DKennedy on February 20, 2017

      G. Shirl's original version was made with dates instead of figs. I want to try it made with dates.

  • Fried chicken livers with balsamic-marinated figs

    • SheilaS on February 11, 2017

      Great combination of flavors and textures in this dish, particularly the spices used in the buttermilk used to soak and bread the livers. I would pre-soak the livers in plain buttermilk or make up extra of the spiced buttermilk so I'd have a fresh batch to use for coating. I used drop-dead ripe figs and they were delicious but I believe the recipe works well with dried figs (steam first to soften). It's different but good. I followed the suggestion to serve this on arugula with pickled red onions. The livers are rich and I think it works best as a smaller first course. Leftover figs were great drizzled on polenta and roasted squash or on fresh ricotta-topped crostini.

  • Blueberry BBQ chicken

    • vickster on July 29, 2017

      Painted the BBQ sauce on chicken thigh/leg pieces and then cooked in the smoker. Not being grilled, the chicken wasn't too pretty (quite blue!). But it was delicious. Love the Blueberry BBQ Sauce!

    • MelMM on February 03, 2019

      7-6-2017 Let me say that this sauce is very tasty, and I had to restrain myself from just drinking it up. It's sweeter than a typical eastern NC vinegar sauce, and it's a bit sweeter and thicker than the shrubs I've been making lately. But it's tangier, by quite a bit, than saba. So maybe that will help you place it on a sweet/sour spectrum. The spices are present, but subtle. This is a carefully balanced, nuanced, and precisely written recipe, which is what I've come to expect from Ms. Vivian. So what does a vegan do with blueberry barbecue sauce? I've used it cocktails, and I've used it as a barbecue sauce (for soy curls). The answer to how this stands up to smoke is dang well, thank you very much. And if you are the type who likes some aged balsamic vinegar on ice cream, then I think you'd like this as well. Or over sliced peaches.

    • TrishaCP on July 09, 2017

      Wow, this is great! The blueberry BBQ sauce takes a while to prep, but it is well worth it. (And we grilled about 3 lbs of chicken and still have tons of sauce left.) It is sweet, but not too sweet and the blueberry flavor is definitely there and delicious with the charring from the grill. (We used our gas grill rather than charcoal, but it was still great.)

    • DKennedy on February 12, 2017

      This is a signature dish at the restaurant. Episode 1, season 2

    • sarahkalsbeek on July 13, 2018

      Really yummy. Have tried on chicken legs and thighs. First time we made it, I didn't let the sauce sit as long as she says to, but it was still great. Also used the blueberry sauce in some sparkling water for a little mocktail - delicious!

  • Blueberry chutney

    • SheilaS on February 10, 2017

      I've served this with salmon, chicken and as part of a cheese platter. Also made some for Christmas gifts. I used fresh blueberries but I think the recipe would work with good frozen berries as well. It took longer than stated to cook down, but that is the case for many jams and preserves that I try. The second time, I used a wide, shallow pan and that help.

  • Creamy, tangy, and sweet blueberry dressing

    • MelMM on January 31, 2019

      8-10-2018 This is so delicious under a summer chopped salad of tomatoes, peaches, cukes, and other fun summer stuff.

  • Blueberry-rosemary breakfast pudding

    • SheilaS on March 09, 2017

      I made 1/4 of this recipe (1 egg) and baked it in a standard loaf pan. Perfect for 2 generous servings.

    • baking4two on March 13, 2017

      I added a heaping 1/2 teaspoon of ground cinnamon to the milk mixture. Also, reduced the nutmeg to 1/4 teaspoon freshly grated.

    • laurenlangston on August 21, 2017

      I used the New Seasons non-sandwich sourdough, and 14oz was significantly more than 6 cups, even when I packed the cups in a little. A friend had brought this to cookbook club a couple of weeks ago with what looked like a little more than 6 cups, and it was almost dry, so I decided to go with the lesser amount that the recipe called for, and I put it in a 13" oval baking dish (photo submitted). The eggs I used were largeish/jumboish sized instead of medium. I let it sit overnight and then baked for about 50 minutes, when most places were brown enough; I torched the remaining spots so as not to overbrown the remainder and also because brulee. Very tasty, even more so when it's been out of the oven for an hour.

  • Blueberry cobbler with a cornmeal sugar-cookie crust

    • DKennedy on February 20, 2017

      I am interested in trying the sugar cookie crust.

  • Blueberries and cucumbers with pistachios and yogurt

    • TrishaCP on July 18, 2017

      This is a really delicious salad and beautiful as well. We really liked the dressing- I used plain yogurt in place of the Greek yogurt/buttermilk combo- it worked for us and I think we may use the dressing in other applications too. We omitted the mint because we didn't have any on hand- the dill and chives were nice savory components with the sweet blueberries however.

    • SheilaS on March 09, 2017

      This is a great, simple and pretty salad that really lets the flavor of the cucumbers and blueberries shine. Looks great on a platter or individual plates.

    • bching on August 07, 2017

      Refreshing salad--great for a summer side.

  • Crab hoecakes with blueberry corn salsa

    • SheilaS on March 15, 2017

      This is a 3-part recipe: a blueberry corn salsa, a lemony crab salad and Grandma Hill's Hoecakes. The hoecakes can be made ahead and I would recommend that option as the re-heated cakes had a nice crispiness that the fresh off the frying pan cakes lack. Without that crispness, it's just stuff on a pancake. I enjoyed the flavors of this dish but I don't think I'll bother with the hoecakes again. I'd prefer to pile the lemony crab salad into an avocado half, top with the salsa and serve more of it on the side with some crispy corn tortilla chips.

  • Hoarded corn

    • DKennedy on February 27, 2017

      Episode 1 season 1

  • Fresh corn roasted in chicken drippings

    • Globegal on July 04, 2017

      The chicken was moist. Baked the corn by itself about 16 minutes longer. Not much got caramelized on the edges. This may have been due to my baking a fifth leg quarter on the corn since the package had five leg quarters. Only 3 legs would fit in my 12 inch cast iron pan so had to do it in batches. Fairly simple recipe & worthy results.

  • Corn boiled in a big pot with coconut ginger butter

    • SheilaS on August 26, 2017

      Perfect sweet corn doesn't need any adornment in my book but I still really liked this. The cooked corn gets tossed with a mixture of coconut oil, butter, fresh ginger, orange zest, lemon juice, salt and a little hot sauce plus a sprinkle of scallions and mint. That fresh ginger and other flavors complement the corn rather than covering it up. A winner.

    • MelMM on February 03, 2019

      6-26-2016 I refuse to boil corn in a big pot unless I'm making it for 50+ people. So I microwaved a couple ears in the husk, then pulled the husks and cut in half, put in a serving bowl, and dressed with the the coconut ginger butter and garnished with mint and scallion. For the coconut butter, I used the unrefined coconut oil called for, and Miyoko's creamery vegan butter. The butter has good flavor, but the dish will really only be as good as your corn. The butter is not a really strong flavor, but as I ate the corn, the flavor combination really grew on me. Nice, delicately flavored side for summer.

  • Corn grilled with bacon mayonnaise and pecorino Romano

    • PennyG on July 01, 2017

      Delicious! Though we didn't get a lot of bacon flavor. I think next time I might add some finely chopped bacon pieces to the mayonnaise. And this method could serve as a jumping-off point for various flavors. Will definitely be doing this again!

    • DKennedy on February 27, 2017

      Variation of recipe in episode 1, season 1

  • Cilantro-lime sweet corn

    • MelMM on February 03, 2019

      7-4-2017 This was simple, but absolutely delicious. It helps that corn is at its peak right now, really flavorful so it's hard to keep from just eating it raw. Normally when corn is at its best, I go for the simplest preparation - microwaving in the husk. But this was one really delicious pile of corn. Served with the brined pork chop (ha! tofu!) with pickled peanuts from p. 194

  • Corn and snap bean succotash with basil and jalapeño

    • MelMM on February 03, 2019

      7-16-2017 Very nice dish, similar to the cilantro-lime corn, but if you have green beans on hand, this is a great way to incorporate them. Once again the reduced corn stock plus the butter make for a sauce slightly reminiscent of creamed corn, but nowhere near as cloying. And the ginger and herbs make for a bright note that complements the sweet corn nicely.

  • Big N's sour pickles

    • DKennedy on February 27, 2017

      Episode 4 season 3

  • Fancy sandwiches

    • MelMM on February 01, 2019

      7-18-2017 Made vegan with straight substitutions. These are surprisingly good. Ideally use hot radishes.

  • Everyday cucumbers

    • PennyG on July 02, 2017

      No kidding -this was definitely quick and easy, nicely showcasing the vegetables. Sometimes the simplest recipes are exactly what is needed. This time for me it allowed this morning's Farmers Market haul to really shine.

    • southerncooker on March 19, 2017

      Daughter and I thought these were too sour so I added a little more sugar and they were still super sour but hubby liked them.

    • pistachiopeas on July 02, 2017

      Delicious and easy. It won't replace Shirazi salad for me but a nice acidic complement for richer food.

  • Cool cucumber crab dip

    • SheilaS on March 27, 2017

      This dip is cool as a cucumber and nicely highlights the flavor of the crab. It has enough crab that it could easily be stuffed into an avocado or tomato and called crab salad. It calls for 1 lb of crabmeat, which is a lot so I scaled down the recipe with no problems.

  • Spice-rubbed flank steak with cucumber and charred onion relish

    • MelMM on February 03, 2019

      5-28-2017 This is supposed to be served with a spice-rubbed grilled flank steak. I put the seasonings for the steak into a melted vegan butter (Miyoko's Creamery), and poured that into portobello caps and grilled them up. I replaced some of the salt in the mix with soy sauce to up the umami. The dressing for the relish is basically a chimichurri sauce, I realized as I was making it. Then later went back and noticed that Ms. Howard says as much in the headnote, if I'd bothered to read it. So you know that this relish is going to be great with anything grilled, and it is. Another thing I love about it is that the onions are grilled, so there is no harsh raw onion flavor.

    • TrishaCP on June 30, 2018

      This was incredible. The spice rub and relish are absolutely delicious together.

    • southerncooker on March 11, 2017

      Son and I loved this one. The spice rub gives a nice flavor to the steak and the cucumber relish goes well with the meat. I did my onions and steak in my cast iron grill pan instead of on the grill. I used an English cucumber and instead of sherry vinegar, rice wine vinegar.

    • twoyolks on June 28, 2018

      The flavor of the steak and the relish were very good. I didn't rest my relish for the required two hours as I didn't have time but the flavor was still good. The cucumbers were still quite crunchy and I'd consider cutting them smaller in the future. The sugar in the spice rub for the steak makes it easy to burn so cook accordingly.

  • Miso flounder with cucumber noodles and gingered collards

    • SheilaS on March 27, 2017

      This recipe has a great combination of flavors and textures. I used a spiralizer for the cucumber noodles. They are delightfully fresh and crunchy. I would use them as a bed for any sort of grilled seafood or shellfish. The gingered collards seemed a bit chewy to me at first bite but they are a good contrast in flavor and texture to the rest of the plate. The miso butter sauce is delicious so it's good to serve this with rice to pick up the extra sauce.

  • Elbow-lick tomato sandwich

    • SheilaS on February 10, 2017

      I don’t have a grill or smoker so I rigged up a stove-top smoker http://www.saveur.com/article/Video/VIDEO-How-to-Make-a-Stovetop-Smoker to smoke the corn for the smoked corn mayo. Great smoky flavor – it’s worth making on its own. I used the leftover mayo to make chicken salad, on other sandwiches, as a dipping sauce for shrimp fritters and raw veggies. Don’t leave the pickled onions out of the sandwich, they add a great punch!

    • DKennedy on February 20, 2017

      Episode 5, season 1 This is the tomato sandwich recipe she made famous on the show. The version on the show was served on a house made bread (they later discontinued serving this at the restaurant) but it basically looked like a giant bagel and she cut wedges out of it to serve. It made for a beautiful presentation, with different colored heirlooms peeking out and the runny corn dressing.

  • Tomatoes and rice

    • pistachiopeas on July 02, 2017

      Very easy and quick but a bit bland tasting to me. Not sure I'd make again.

  • Stewed tomatoes

    • TrishaCP on August 18, 2017

      This was delicious! A great way to use second tomatoes that isn't pasta sauce. I used cornmeal to thicken, and after sitting for a while, it did clump together a bit. Not necessarily bad, but a bit noticeable. I used less than half a batch for the recipe with grilled squash and basil, and now I have leftovers in my freezer for the winter.

    • southerncooker on March 11, 2017

      Made this to use in the Stewed Tomato Shirred Eggs with Ham Chips for our Sunday breakfast. Had to eat some of the stewed tomatoes as soon as they were done and they were delicious. I know they will be even better when I can get some summer tomatoes so I'll be making these again.

    • MelMM on February 03, 2019

      5-26-2017 Delicious, slightly sweet, tomato recipe. This has become a summer standard for me.

  • Roasted and fresh tomato pie

    • MelMM on January 31, 2019

      7-24-2018 I have made this multiple times now. Sometimes I do in individual tart pans. I make it vegan by using vegan cheeses and mayo, and I make the crust gluten-free. The topping on this pie is so close to being pimiento cheese, that sometimes I add pimientos and/or jalapeños to it.

    • SheilaS on February 10, 2017

      Certainly a recipe for summer tomato season. Killer flavor. I made a half recipe in a 6-inch pie pan and it was perfect.

    • DKennedy on February 26, 2017

      Episode 5, season 1

    • Bloominanglophile on October 24, 2018

      After reading several comments about this pie on Chowhound, I checked this cookbook out of the library to satisfy my curiosity. It is a bit of an involved recipe for a tomato pie, as one needs to make a piecrust (ok, you can buy one, but I don't like premade), the caramelized onions, roasted and fresh chopped tomatoes, and the topping. The results are a really nice, full tomato-flavored pie. The amount of topping was on point, I thought--no drowning in goopy mayonnaise here. I'm glad I tried it!

    • stockholm28 on August 10, 2018

      I loved the tomato filling. I had a lot of trouble with this pie crust. Even with an extra tablespoon of water. it didn’t really hold together. It did not roll out easily and I was really patching the dough.

    • inflytur on April 01, 2018

      A somewhat complicated recipe but well worth the extra effort. Everyone I’ve served this to has raved over it.

  • Chilled sun gold tomato soup with lots of summer stuff

    • TrishaCP on September 02, 2018

      This is a delicious way to use lots of summer ingredients. The soup is pretty fiddly to make, especially compared to Deborah Madisons's version of chilled sun-gold soup. (In this version, you strain it through a sieve, while DM uses a food mill. And this one adds calories with buttermilk and cream that aren't necessary to me.) The bay leaf here was a nice touch, along with the star of all of the garnishes (I used cucumber, tomato, melon, and basil.)

    • MelMM on January 31, 2019

      9-5-2018 I didn't have sungolds, so I used homegrown yellow tomatoes. Used a homemade cashew cream instead of buttermilk and cream called for, and I adjusted the acidity to taste with lemon and sherry vinegar. The garnish is a mix of cucumber, tomato, cantaloupe, peach, corn, basil, three kinds of mint, and chives. This was a cold soup, clearly inspired by gazpacho, but Ms. Howard begins her recipe by saying, "This is not gazpacho!".

  • Cocktail tomatoes with brown-butter scallops

    • MelMM on February 03, 2019

      The cocktail tomatoes are a component of many other recipes, and delicious on their own. I have not made the scallop portion of this.

    • SheilaS on August 26, 2017

      The cocktail tomatoes need to marinate for at least a week so this requires some planning ahead but once they are done, the dish comes together very quickly. They have some flavors similar to cocktail sauce but after being warmed in the brown butter, they turn into something very special. The scallops get dusted with cayenne before being seared and are served over Vivian's foolproof grits which taste especially creamy as they are cooked in milk. The creamy grits were the perfect balance to the vinegary tomatoes. I was going to use plain polenta cooked in water but I'm glad I trusted Vivian and used her recipe.

  • Scarlett's chicken and rice

    • DKennedy on February 27, 2017

      Espionage 8 season 1

    • lacyann84 on January 10, 2018

      One of my favorite winter recipes! Easy, yummy, and filling. We like to eat it with saltine crackers. Also great to make as a meal for someone who is sick or just had a baby :)

    • Dannausc on December 27, 2017

      Pretty easy and good.

  • Perfect rice with herb butter

    • DKennedy on February 26, 2017

      Episode 8, season 1

  • Buttermilk orange rice pudding with pistachio

    • prvrbs31gal on February 11, 2017

      I didn't add the buttermilk or the pistachios at the end because I thought it was perfect without them. Loved that unlike most rice pudding recipes, I didn't need leftover rice to make it. The perfect amount of spice.

  • Crispy ginger rice with leeks, shiitakes, and a fried egg

    • baking4two on March 15, 2017

      I used portobello mushrooms instead of shiitakes. I added soy sauce and sesame oil after I stirred the rice mixture. Great easy weeknight dinner!

    • clcorbi on July 14, 2017

      Very nice. Simple, but the flavor is good. I substituted button mushrooms. Next time I might want to add the leeks at the same time as the mushrooms, because they didn't get as caramelized as I would have liked. Also, I do think a dash of either soy sauce or sesame oil would be nice here. I cooked the whole thing over medium (as instructed) because I was afraid of it getting TOO done on bottom, but next time I would definitely go up to medium-high, because it didn't get quite as crunchy as I wanted. I'm sure that just depends on the stove.

    • meggan on March 24, 2017

      I tried to double this in the same size pan and that was a mistake because it didn't crisp the way it should have. I will use my wok next time.

    • southerncooker on March 10, 2017

      This was delicious. I did use leftover brown rice since that's what I had on hand. I'd definitely make this one again.

    • Aggie92 on April 02, 2017

      This made a lovely lunch. Used cremini mushrooms instead of the shiitakes, green onions instead of leeks, and leftover brown rice. Didn't follow the cooking instructions about crisping the rice. I just stir-fried it like fried rice. Also added a splash of soy sauce. Loved the egg (over-easy) with this.

  • Sprouted hoppin' John salad with hot bacon vinaigrette

    • Frogcake on September 01, 2017

      Great salad! It's the bacon bits and bacon fat simmered scallions that take this rather ordinary rice salad over the top. Delicious! Will be making this one again!

  • Country ham and celery creamed rice

    • Rradishes on October 23, 2017

      Very good, made with prosciutto but could work with any ham.

  • Cast-iron-cooked red rice and softshell scampi

    • MelMM on February 01, 2019

      8-8-2017 This is a good version of the classic lowcountry red rice. This version is not as sweet as many, which is a good thing, imho. I veganize this by using a kombu stock instead of shrimp stock, and I skip the crabs.

  • Rice-crusted catfish with cilantro-lime sweet corn and sun gold sauce

    • DKennedy on February 27, 2017

      Season 4 episode 7 covers catfish

  • Citrus sweet potato butter

    • DKennedy on November 25, 2017

      Made as written for T-giving 2017. I used 1 5 lb. bag of orange fleshed sweet potatoes, and omitted the sugar. Perfectly balanced as written. Will definitely make again.

  • Sweet potato mostarda

    • MelMM on February 03, 2019

      3-14-2017 I never would have thought of doing this with sweet potatoes! But the idea instantly intrigued me. The pickle is sweet, mustard-y, and the sweet potato is still crisp, but doesn't taste raw. When I first made these, I had no idea what I was going to do with these pickles. Now they have become a staple ingredient for me. They get diced up and put on salads, they get mixed into egg/tofu salad, they get mixed into a tagine. You get a bonus with this recipe - slices of preserved lemon.

  • Sweet potato and turkey shepherd's pie

    • Aggie92 on March 11, 2017

      We really enjoyed this dish. Since I only cook for 2, I cut the recipe in half and cut the brown sugar down to 1 tablespoon. That was just enough sugar to gently enhance the natural sweetness of the potatoes. Baked the dish in a 10-inch cast iron skillet for 35 minutes. My only complaint about the recipe is the vague wording calling for 4 or 5 medium sweet potatoes with no mention of weight. Um, what's a medium sweet potato? Is it 4 or 5? Ugh! For my half-recipe, I guestimated the amount needed and used 1 1/2 lbs of sweet potatoes which was enough for a nice layer of mashers on top.

    • southerncooker on March 19, 2017

      I made a half recipe and put in 3 - 8 oz. mini cocottes and a 16 oz. ramikin. Not a big fan of sugar in sweet potatoes but it was good in this recipe.

    • TrishaCP on January 23, 2018

      This was ok for us, but probably not a repeat. Like others, we reduced the sugar in the sweet potatoes (halved it) and I also subbed a teaspoon of smoked paprika with sweet paprika, since I was concerned two teaspoons would be overpowering. As it was, it was still pretty smoky (since it also has ground chipotle). I agree the water in the turkey mixture seemed superfluous, especially as my final pie was pretty watery.

    • lou_weez on October 31, 2017

      A tasty meal enjoyed by the whole family. I prepared the base for this dish on Sunday and finished it off on Monday. I think you could prepare and assemble this dish 24 hours in advance. After reading other's comments I decided not to add the water, which meant I saved time as I didn't need to reduce the liquid. I didn't defrost the spinach and just plonked the frozen lump into bubbling mixture. I also only baked for 30min at 200C which was plenty of time. Next time, I would halve the amount of sugar that goes into the sweet potato topping, as it was a little too sweet.

    • pandasaurusrex on April 03, 2017

      Meh. Relatively healthy, decently tasty with all the spices, and comforting in the way shepherd's pies generally are -- but not super-special. This is neither quick nor esp hands-off before the baking step. It also took way longer than expected due to adding 8(?!) oz of water to the turkey mixture as instructed and letting it all cook down until it's "thick and saucy". It was super-watery and took a long time (30+ min) to even partly evaporate, which toughened the turkey in the process. I see no need to add more than 1-2 oz. of water max. We halved the amount of brown sugar. I don't really know what difference the 1 hour of baking made... You could probably halve the baking time then put it under the broiler for 5 minutes. I also thought the recipe-writing was a bit sloppy (e.g. she lost track of the "remaining oil", says to caramelize mushrooms for one minute, no, it's two minutes, etc).

    • Rradishes on November 06, 2017

      Nice and satisfying. I didn't put any sugar into the topping, used ground chicken instead of turkey. I was worried about filling being too bland, but spices, tomato sauce and mushrooms definitely make it flavorful. Also used fresh spinach instead of frozen since that's what we had. I made about half the amount the recipe called for and baked in 9in pie dish. It was ready after about 20-25 min of baking.

    • meggan on March 15, 2017

      This was flavorful and easy to make. If my broiler worked, I would have crisped the top a little. My kid liked it too!

  • Sweet potato onion bread

    • DKennedy on February 20, 2017

      I am so glad this recipe is included in the book! At some point during the PBS series an episode focused on The Chef and the Farmer decision to discontinue serving complementary bread and changing over to a bread service for a nominal fee. I love that the show discusses these kinds of decisions!!! This is the bread recipe they introduced when they started their bread service. The feedback online indicates it is absolutely delicious. I can't wait to make it.

  • Fried yams with five-spice maple bacon candy

    • DKennedy on February 20, 2017

      The presentation for this dish is gorgeous!

  • Squash and onions

    • TrishaCP on August 24, 2017

      This makes a ton, which is great if you love crookneck squash. If you aren't a huge fan, I'd skip it. So I'm not, but my mom had bought some, and I was hoping this would be as tasty as some of the other recipes in this book. It was fine, I ate it, and others ate it, but no one touched the leftovers.

  • Grilled squash, basil pesto, and stewed tomatoes

    • TrishaCP on August 18, 2017

      This was great. I made the stewed tomatoes in advance for faster assembly on a weeknight. The pesto doesn't use garlic, which was new for me, but uses lots of lemon and a bit of honey. (Also new to me.) I was scared to use the juice of two lemons with the enormous lemons that I had on hand, so just used one and I was glad about that choice. I also had to forego mint, so used purple basil in its place. The lemony pesto was great with the grilled squash (I used zucchini) and stewed tomatoes.

    • MelMM on February 03, 2019

      5-28-2018 The basil pesto is really a basil/mint pesto. The lemon, honey (I used vegan B-Free honey), and mint make this a very different pesto, light and zippy. The grilled squash get tossed with the pesto, and are served atop the stewed tomatoes from p. 270. I was generous with the pesto! The dish is finished with a drizzle of aged balsamic vinegar. I didn't have any, so I used saba instead. The sweet saba made a great counterpoint to the tangy and herbal pesto, and really balanced the dish. Another winner from Ms. Howard!

  • Squash and Fontina casserole pudding

    • DKennedy on February 27, 2017

      Casseroles are covered on episode 7 of season 3, squash on episode 1 of same season

    • hillsboroks on August 17, 2017

      We were drooling from the delicious aroma coming from the oven as this was baking. With an abundance of yellow summer squash from the garden this recipe looked like a great way to make a dent in the daily harvest and it most certainly was. I sautéed the vegetables in butter and then added a bit of olive oil when it looked as if they were sticking. I also threw in a cup of cooked corn kernels cut off the cob after cooking the night before and the corn melded in beautifully. Actually I think you could add bits and bobs of any vegetables you may have. The long slow cooking and fresh herbs brought out the best in the yellow crookneck squash I used and would probably do the same with zucchini. I may try mixing them next time. We loved this and will definitely be making it again soon.

  • Squash noodles with crab and jalapeño

    • SheilaS on September 02, 2017

      I really enjoyed making and eating these squash noodles. I used both yellow and green zucchini and they cooked at different rates so it was a bit of a balancing act to get them both cooked but not too limp. When making the noodles, avoid getting into the seedy part of the squash as that will turn mushy and cause the noodle to fall apart - tastes fine, just not pretty! I garnished with lemon zest & grated salted egg yolk.

  • Twin muffins

    • DKennedy on February 24, 2017

      Habit forming! I encountered a few challenges when making this recipe. Any negative thoughts I might have been thinking were washed away the second I took my first bite. These are spectacular hot out of the oven, still very delicious at room temperature, and I have been waiting a respectable amount of time to eat my third one this morning. These are moist, flavorful satisfying muffins and considering how little sugar is used, mindblowingly good. Note: Batter yielded 15 muffins, not 24. Mine baked for 23 minutes, not 18. Modifications: Used 1 cup GF flour mix, 1 cup faro flour and 1 cup almond flour (in lieu of the flax). Mix-ins: zucchini, sour cherries, pecans, pineapple and mini tollhouse chocolate chips. The tip about using liners is essential, these stuck to the liner when eaten warm out of the oven. I found her instructions re when to fold in the egg whites either unclear or counterintuitive. I ended up adding mine after everything else was mixed in, not sure if that was ok.

  • Fresh sausage

    • MmeFleiss on March 23, 2017

      I'm normally not a fan of store-bought breakfast sausage, but this was really good. I followed the recipe as written but I think I will try it with the dried spices variation mentioned in the headnote next time just to compare.

  • Air-dried sausage biscuits

    • DKennedy on February 27, 2017

      Holiday episode season 2

  • Tom thumb with dirty faro and rutabaga relish

    • DKennedy on February 27, 2017

      Episodes 4 and 5 of season 2

  • Baked pimento cheese and sausage

    • southerncooker on March 19, 2017

      Daughter and I enjoyed and even son did and he doesn't normally like pimento cheese. We ate it with Ritz crackers and daughter and I with bread and butter pickles and son with dill pickles.

    • MmeFleiss on March 23, 2017

      The pimento cheese was seriously addictive. It's also well-worth making her fresh sausage recipe since I found it superior to store bought.

  • Stuffed butternut bottoms

    • Barb_N on March 28, 2017

      I sliced my butternut at the equator so only had 2 cavities to stuff instead of 4- they were also small. I augmented the stuffing with some left over cooked rice to make it more substantial. Skipped the brown sugar- the squash is sweet enough. Baked the extra stuffing in a pan. This is the third recipe I've made from this book and I seem to be using cider vinegar at an alarming rate- I could easily skip it in this recipe and not miss it.

    • SheilaS on February 10, 2017

      I love the way this recipe uses butternut squash bottoms as that part of the squash always seems to take forever to chop for a small yield. And the size is conducive to a single serving, unlike larger squash that are too big for this. I used a generous amount of spicy Italian pork sausage and served as an entrée. Could use less sausage and cut in half for a side. I wrapped a few for leftovers and they reheated beautifully.

  • Peanut, Pepsi, and bourbon float

    • DKennedy on February 20, 2017

      Drinking peanuts in pepsi is apparently a Southern thing.

  • Big bone-in pork chops with pickled peanut salad

    • MelMM on February 03, 2019

      7-4-2017 I made this with tofu instead of pork. The brining time needs to be reduced for tofu, and the salt reduced, as tofu absorbs the brine more than pork would. I smoked this on the big green egg. It is important to prepare the mustard seeds properly to get the bitterness out. Taste the seeds before using!

  • Fried okra hash

    • MelMM on February 01, 2019

      8-8-2017 As someone who grew up eating fried okra, simply dredged in cornmeal and then deep-fried, this pan-fried version seemed like sacrilege. But guess what? It's good. Not the same as deep-fried, but good in a different way. Seasonings are perfect.

  • Okra oven fries

    • MelMM on February 03, 2019

      These are comparable to my standard roasted okra, but cut lengthwise, so they get extra-crisp. I've also cut okra this way to fry it. Anyway, this recipe produces perfectly crisp slivers of okra. If you aren't up for doing the tempura okra on p. 410, but are intrigued by the ranch ice cream that goes with that recipe, this is a good alternative.

    • hillsboroks on August 30, 2017

      I agree with Stockholm28 that these are more of a snack than a side but boy are they delicious! And this is a fabulous way to use up bunches of okra from the garden. We also thought there was way too much salt. Next time I will cut it in half or less. We made a half batch and dipped them in a bit of ranch dressing and my husband loved them. I found that using larger okra worked better. The 4" ones survived in the oven much better than the 2" ones. The best bet might be to separate them by size and adjust the cooking time down for the small ones.

    • stockholm28 on July 25, 2017

      This recipe is really a snack food, I cut back on both the salt and coriander, and thought it was too much salt, although I still ate them all (I made 1/4 of the recipe). There is absolutely no slime. They are just crispy little okra sticks.

  • Summer vegetable scallion pancakes

    • MelMM on February 03, 2019

      6-18-2017 This is summer on a small plate. There's a bit of genius to this recipe, in that it is making use of the sliminess of okra to bind the pancakes. I used rice flour instead of AP, and a chia "egg".

  • Tempura-fried okra with ranch ice cream

    • MelMM on February 03, 2019

      5-26-2017 Brilliant okra. Hot out of the fryer, with the cool ranch ice cream. Yes, make the ranch ice cream.

    • DKennedy on February 26, 2017

      Episode 5, season 3

  • Stewed collard greens with ham hock

    • vickster on April 01, 2017

      Will be my go-to collards recipe. Basic but delicious.

    • vickster on October 20, 2017

      Delicious collards! I love collards and this will be my preferred way to cook from now on. Used smoked pork neck bones from Grocery Outlet instead of ham hocks (which I have tried before) and liked them better.

    • SheilaS on January 04, 2019

      The first time I made these, I used a smoked hock from the grocery store and I didn't care for them. More recently, I purchased smoked hocks and bacon seasoning meat from Father's Country Hams and the flavor is an order of magnitude better.

  • Creamed collards with pickled collard stems

    • SheilaS on January 04, 2019

      Vivian says this is best as a spread or dip so I served it crostini-style on toasted baguette slices. The pickled stems are the perfect crisp-tart-sweet-spicy complement to the rich, creamy collards. They were also great added to a bowl of black eyed peas or beans. I will never throw collard stems away again!

  • Collard, carrot, and raisin salad

    • Emily Hope on February 27, 2017

      This was a quite nice salad--collards weren't too chewy and it kept well for a couple of days in the fridge. Skewed a little sweet for our tastes, so I'd probably dial down the honey a bit next time.

  • Healthy soup

    • Emily Hope on February 27, 2017

      We liked this soup. I started with a leftover roast chicken rather than a raw one--cooked the carcass in the pressure cooker for an hour with the parmesan rind, which actually made the broth taste quite strongly of parmesan (maybe more than I'd like it to)--next time I'd do as the recipe suggests and cook it with the broth and tomatoes for 20 minutes instead. I bulked it up with some chickpeas as there wasn't that much meat left on our bird--this was OK (and she suggests lentils as an option in the headnote), but I think we'd have preferred with with more chicken instead.

    • DKennedy on February 28, 2017

      I made quite a production out of this, dirtying quite a few pots and pans in the process. I started by making the simple chicken stock the way she describes in the first paragraph. Not wanting to wait, I sautéed up the veggies in a separate pot. When the chicken was ready, I moved it to a large bowl to cool down so I could shred it. I then returned all the bones back to the original stock and reduced it by half. Meantime, I added the cheese rind and tomatoes (subbing rotel for regular) to the sautéed vegetables with a small amount of stock to allow the flavors to marry. I strained the stock, and added it to the veggies along with the shredded chicken. All this went into the fridge overnight. Today, I added the sugar, salt and pepper and a bit of chopped basil in place of the pesto. Spectacular.

    • mrshalf on July 26, 2018

      I must have made this recipe exactly as written but to the exclusion of the optional pesto, at least ten times. It's everything you want a healthy soup to be! My daughter watches the show with me and wants to meet Miss Vivian to thank her for such a healthy soup. Think chicken noodle but carb free and full of veggies. A real keeper.

  • Collard dolmades with sweet potato yogurt

    • SheilaS on January 04, 2019

      I've made these a few times now and they are delicious! I prefer to make them a bit smaller than written, using ~ 1T filling instead of 2T which makes for a nice 2-3 bite appetizer. The sweet potato yogurt sauce is delicious with a bit of heat from the cayenne and tanginess from the lemon juice and zest. I prefer to reduce the amount of honey as the roasted sweet potatoes are usually quite sweet on their own

  • Canned peaches

    • DKennedy on February 27, 2017

      Episode 2, season 3

  • Perfect peaches with almond pesto

    • SheilaS on August 26, 2017

      Vivian says, "Because these peaches have only a few nuts to hide behind, don't make this if you don't have fragrant, ripe, perfect peaches" - I totally agree! But if you have perfect peaches, this is a lovely way to showcase them. The almond pesto (also delicious on pasta) and fried sage leaves can be done ahead so the dish comes together quickly. The small amount of amaretto tossed with the peach slices and the fried sage leaves make the dish something special - don't skip them! Very nice with a glass of fino sherry.

  • Jalapeño peach chicken

    • SheilaS on February 10, 2017

      In rating this dish, I'd give the jalapeño-peach jam a top rating and score the wings a bit lower, just because I prefer a crispy wing and a glaze like this is going to make them more sticky, The recipe yielded 5 jars of the Jalapeño Peach Glaze and I used it on salmon and with cheeses. It’s tolerant of flavorful, but less than perfect peaches. It’s worth the time to cut the tendon to “lollipop” the wings. This was not mentioned in the recipe but seems to be shown in the photo in the book.

    • MelMM on February 03, 2019

      7-1-2017 I used this glaze for sweet and sour sauce in Chinese dishes. It's less sweet, more tangy, and more spicy than the standard Americanized restaurant version. My husband loves to have this sauce on hand to pour over steamed vegetables and tofu when he's on his own for dinner.

    • TrishaCP on August 14, 2017

      Loved the glaze. I was a bit intimidated by the pound of jalapeños requested, but it didn't get too spicy. We grilled the chicken using our own method, so I can't comment on that part except to say the glaze tastes great with chicken. I also tried it with cheese, and it was even better. I will say that my "glaze," while not chunky, still had discernible pieces of peach and jalapeño- not sure if I didn't blend it enough at the beginning or if it didn't cook it enough on the stove.

    • stockholm28 on July 25, 2017

      These were delicious. I made a full recipe of the glaze and I have plenty left. I only cooked 6 fairly small chicken legs, so only used a small amount of glaze. 35 minutes was plenty of cooking time in my convection oven. These were excellent! I used just under a pound of jalapenos and I did not find the glaze very spicy. I did remove the ribs and seeds. A small spoonful of glaze on top of a piece of sharp cheddar is also delicious.

    • clcorbi on July 24, 2017

      All the work in this recipe is in the peach glaze--once you have that made, the chicken is dead simple. We made a half-recipe of the glaze and still have plenty leftover, so I probably wouldn't ever make a full recipe unless I felt like doing some canning (also, we are only a 2-person household, so it's hard to use these things up). I had to extend the cook time of the chicken by 7min, and it still wasn't nearly as browned as in the photo--maybe a better idea next time would be to throw the chicken under the broiler for a few minutes before serving. At any rate, the chicken was delicious! We really enjoyed this, and I am already thinking of several different ways to use up the extra glaze, which is extremely tasty. Definitely repeatable.

  • Day-at-the-beach pork picnic with peach and melon salsa

    • clcorbi on July 17, 2017

      The pork shoulder portion of this recipe is phenomenal. The rub--equal parts cumin, brown sugar, and salt--is absolutely scrumptious, and the pork shoulder is totally hands-off as it roasts. Five stars! I would totally make it again. I wasn't quite as sold on the salsa. I think part of it was our produce--our peaches were very ripe and juicy, which would normally be a good thing, but I actually think firmer ones would hold up much better here. We prepared the salsa about an hour before eating and it had already thrown off a ton of water, probably from the added salt. The flavor was good but it was quite watery. We had leftovers and they got even more watery and limp overnight. I wish I had just made a half-recipe and not even considered having leftovers. So, with those factors in mind, I might not repeat the salsa as I have tried other fruit-based salsa recipes I like better. But if you are feeding a big group, and will have no leftovers, this won't be an issue. 4 stars overall.

    • twoyolks on September 05, 2018

      I really liked the peach and melon salsa (as did my savory fruit hating wife). It really complimented the pork well. The pork itself was a pretty generic roast pork shoulder. I've had better versions. The sugar and spice rub from the pork did burn onto the bottom of my dutch oven and was a pain to clean.

    • mrshalf on July 26, 2018

      On a forum, Vivian suggested the following as a summer dinner party menu: Butterbean Hummus with Charred Okra and Marinated Peppers Blueberries and Cucumbers with Pistachios and Yogurt Salad Squash Fontina Casserole Pudding and Sweet Corn Vanilla Souflee with Blackberries I'm trying this tonight. Will update with reviews.

    • TrishaCP on July 29, 2017

      We loved this. The spice rub for the pork is awesome, but I had to keep throwing in spoonfuls of water to keep the sugar from caramelizing too much. So not quite a problem, but don't throw it in the oven and forget it totally either. I really liked this salsa-it was great with the pork and definitely a make again for us. We made it 30 minutes in advance. Ours did throw off water too, but a slotted spoon resolved that problem. We served with corn on the cob, which went really well with the other flavors.

    • SheilaS on August 26, 2017

      The Peach & Melon Salsa is excellent. As noted by cicorbi & TrishaCP, if your peaches and watermelon are really ripe, the salsa is not going to hold up for next-day leftovers but the flavors are great. Luckily, it's easy enough to toss together that it can be made shortly before serving. I'd make this on its own to serve as a side or with chips. I might add a jalapeño instead of the chipotle pepper in adobo but it was great as is. The cumin-sugar-salt rub is great on the pork and I'll certainly use it again. Served this with corn on the cob - Boiled in a Big Pot with Coconut Ginger Butter p 226 and Assorted Squash Pickle Salad p 343. The corn was especially great with this.

  • Country ham-wrapped and roasted peaches

    • SheilaS on August 26, 2017

      Peach wedges get wrapped in thin slices of smoked country ham (I subbed prosciutto) and roasted. They're served on gingered goat cheese (goat cheese, buttermilk & grated, fresh ginger) with a drizzle of balsamic honey and a sprinkle of the Viv's Addiction sweet & spicy pecans (also in the book). Assuming the spiced nuts are done ahead, this comes together very quickly. It's also best served while still warm from the oven so you get the best of the crispy ham, warm, juicy peach, cool, gingery cheese and spicy, crunchy nuts. Very decadent.

  • Fried green tomatoes with curried peach preserves and whipped feta

    • SheilaS on September 20, 2017

      I haven't made the entire recipe yet, but the curried peach preserves are a winner! I can't wait to try them with chicken, salmon and/or pork. The recipe says to remove the lime and orange peels with a vegetable peeler and I would recommend taking the time to cut those strips of zest into a fine julienne as it looks much prettier and you'll get a little of that candied citrus in almost every bite. My curry powder was not particularly hot so I will likely add a dried hot chile or 2 next time. I accidentally used about twice the amount of ginger but I love ginger and would do it again!

  • Stewed rutabagas

    • pistachiopeas on July 02, 2017

      This was very good. I had young (unwaxed) rutabagas with the greens attached and they were wonderful prepared this way. Would be a good dish for Thanksgiving. M really liked it too.

  • B&S applejacks

    • prvrbs31gal on February 11, 2017

      These were delicious, but very work intensive. I did find my tortilla press, so I'm hoping to try again using that and hope it won't take as long.

    • DKennedy on February 26, 2017

      Episode 6, season 2

  • Dried apples

    • DKennedy on February 26, 2017

      Episode 6, season 2

  • Apple pie moonshine

    • DKennedy on February 27, 2017

      Episode 13, season 1. Can substitute vodka.

  • Lentil apple soup with bacon

    • SheilaS on March 09, 2017

      Great soup. Leftovers re-heated well, although I didn't try freezing. Yogurt works as a good substitute for the buttermilk that gets added to the bowl. Both add a nice tang that the soup needs.

  • Brussels sprouts, apples, and pomegranate with blue cheese honey vinaigrette

    • SheilaS on March 09, 2017

      This is an easy, beautiful salad that holds up really well if it needs to sit a while. Nice to have a fresh-tasting salad where all the ingredients are readily available in the fall-winter timeframe. The most time consuming part (if you make a large batch) is separating all the brussels sprout leaves.

    • ldholakia on January 02, 2018

      Wonderful salad, also possible to make it with pears. I made it for Christmas Eve and was requested to make it again on December 26th! Will definitely be in the rotation permanently.

  • Hot apple jelly thumbprints

    • SheilaS on March 09, 2017

      These are delicious savory cookies. Recipe says to use a pastry bag and pipe them out but I used a small scoop. Dough can be made ahead and refrigerated but needs to warm up in order to shape them. Recipe says they are good for a few days but due to the moisture in the jelly, they lose that perfect crispness. Best on the day they are baked. I used sharp cheddar and will try other cheeses.

  • Whole trout with apple mustard and charred cabbage apple slaw

    • DKennedy on February 27, 2017

      Episode 4 season 4

  • Pickled beets

    • DKennedy on February 22, 2017

      This is from season 3, episode 6. I bought 5 bunches of candied beets from the outdoor market and made up a batch of these tonight. I used the technique in the video of leaving the greens on the beets so they wouldn't bleed out. The beets were so sweet right out of the pot, I almost hesitated pickling them. Indeed, keeping the greens on did keep them from bleeding out and when I peeled them, my hands didn't even get stained. Ingenious. I made only a 1/2 recipe of the pickling liquid. It was more than enough for my needs. I sliced some jars, quartered others and left the rest whole.

  • Basic roasted beets

    • DKennedy on March 06, 2017

      Made these and have been snacking on them for days. I boiled them as instructed when making the beet pickle, then dressed them as instructed in this recipe. The dressing is light and subtle and perfect in every way.

    • Dannausc on December 27, 2017

      Good and easy

    • pistachiopeas on July 02, 2017

      Roasted these according to the recipe. Loved dressing them with sugar, salt, and lemon juice. Wonderful and hard to stop snacking on.

  • My favorite beet salad

    • Dannausc on October 02, 2017

      It was really good, but rather time consuming (roasting beets and pecans, supreming oranges, making blue cheese dressing). However, the flavors, textures, and colors were wonderful. It was well worth the effort. I highly recommend it!

    • SheilaS on March 09, 2017

      This salad is pretty amazing. The marinated beets, orange segments and pecans sit on an airy cloud of blue cheese-buttermilk dressing that's lightened with whipped cream. The texture is so luxurious! It should really be plated individually rather than served on a platter.

  • Grilled lamb kebabs with beet tzatziki

    • SheilaS on March 09, 2017

      I really liked this dish. I adapted the recipe by using the marinade spices with ground lamb to make little meatballs. Great flavors. I initially cut the beets in wedges as shown in the book photo but I prefer tzatziki with smaller pieces so it's more of a condiment and less of a vegetable side dish.

  • Chocolate orange beet cake with cream cheese walnut icing

    • DKennedy on February 12, 2017

      Episode 6, season 3, This cake is made with beets which naturally colors the cake to a red velvet color. The orange syrup and chocolate cream cheese frosting are supposed to play nicely with the rich chocolate.

    • nadiam1000 on April 16, 2018

      First recipe from the book that I tried. I love red velvet cake (my go to recipe is from Bobby Flay) and chocolate beet cake but this one was a miss for me. Something about the orange, beet and chocolate flavor combination that just didn't work. The cake tasted of beets and orange which maybe was too savory or something and the soaking syrup with the cocoa was just off. Nice and moist and the frosting is a winner - will make that again but on a different cake.

  • Cumin-crusted pork belly with sweet and sour beet bottoms and tops

    • DKennedy on February 20, 2017

      I am not sure if this is similar to the pork belly she makes at the restaurant, but if it is, it will be fantastic. At the restaurant, the raw pork belly is cut into sticks (the size of cheese stick) and a stick is poked in one end. All sides are seared on a plancha until crispy, then served with a glaze. That is what I will do when I make this recipe.

    • SheilaS on February 28, 2017

      Great combination of flavors here with the cumin-cardamon-mustard seasoning on the pork, garlicky, slightly bitter and astringent greens and sweet/sour orange-glazed beet roots. At first bite, I thought the beet roots were awfully sweet but they grew on me over the course of the meal. Still, when I make it again (and I will) I'll probably use 1/3 to 1/2 of the amount of honey specified, depending on the sweetness of the oranges - today, I used some very sweet cara cara oranges.

  • Grape-roasted Brussels sprouts and sausage

    • inflytur on November 19, 2018

      Excellent side dish for Thanksgiving. Very easy to scale up for a large group.

  • Muscadine-braised chicken thighs

    • TrishaCP on September 16, 2017

      I loved this dish. It's a bit too time-consuming for a weeknight (in my opinion), but is a great weekend supper dish. The technique for keeping the skin crispy worked absolutely perfectly. I only had about 1 1/2 cups of muscadine grapes, so I supplemented with Concord grapes (an acceptable sub per the book). I also realized at the last minute that I didn't have (non-alcoholic) apple cider, so I went with the alcoholic version (added to the grapes and leeks and cooked a bit to burn off the alcohol) and skipped the apple cider vinegar since my cider was very dry.

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Reviews about this book

  • Food52

    The 2017 Piglet Tournament of Cookbooks, First Round: Simple vs. Deep Run Roots

    Full review
  • ISBN 10 0316381101
  • ISBN 13 9780316381109
  • Published Oct 04 2016
  • Format Hardcover
  • Page Count 576
  • Language English
  • Countries United States
  • Publisher Little, Brown and Company

Publishers Text

The definitive Southern cookbook for a new generation from the star chef and co-creator of PBS's A Chef's Life

Deep Run Roots is Vivian Howard's comprehensive record of modern Southern cooking, filled with stories and more than 200 recipes that celebrate the flavors of her eastern North Carolina home.

Featuring Vivian's favorite simple family dishes, memorable meals from her award-winning restaurant, and time-honored traditional preparations, this cookbook is a culinary love letter to the region she has spent her life discovering-an ambitious, once-in-a-generation book that belongs on the shelf next to Edna Lewis's The Taste of Country Cooking and Alice Waters's The Art of Simple Food.

Alongside vivid stories and helpful advice, Vivian offers recipes for every interest and skill level, including:
  • Foolproof dinners like Blueberry BBQ Chicken, Tomatoes and Rice, Country-Style Pork Ribs in Red Curry-Braised Watermelon, and Country Ribollita,
  • Crowd-pleasers like Butterbean Hummus, Tempura-Fried Okra with Ranch Ice Cream, Pimiento Cheese Grits with Salsa and Chips, Dirty Faro, Winter Caviar, and Cool Cucumber Crab Dip,
  • Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, and Pecan Chewy Pie,
  • And other dishes that will send you straight to your kitchen.

---

Jacket photographs by Stacey van Berkel Photography