Savannah Seasons: Food and Stories from Elizabeth on 37th by Elizabeth Terry and Alexis Terry

  • Hearty okra gumbo with chicken and shrimp (page 15)

    from Savannah Seasons: Food and Stories from Elizabeth on 37th Savannah Seasons by Elizabeth Terry and Alexis Terry

    • Categories: Stews & one-pot meals; Main course; American South; Cajun & Creole
    • Ingredients: chicken thighs; onions; yellow squash; okra; chicken broth; canned diced tomatoes; tomato paste; bay leaves; green bell peppers; basil; shrimp; hot chile sauce; garlic
    • Accompaniments: Skillet corn bread
    show

  • Show all Recipes...

Notes about this book

  • kbrooks on April 28, 2026

    I've made around 40 recipes from this book (so far!) and most of them are repeaters with very few modifications, if any. The recipes are clear and the accompanying stories make interesting reading. It's a favorite that I go to often when planning our meals.

Notes about Recipes in this book

  • Warm country tomato and red pepper soup

    • kbrooks on January 02, 2025

      We really like this soup. Omitted the eggplant as we don't care for it.

  • Chilled tomato, red pepper and cucumber soup

    • kbrooks on January 02, 2025

      Wonderful summer soup! I roasted and peeled the poblano pepper and increased the red wine vinegar to 2 tablespoons.

  • Supper black-eyed pea soup

    • kbrooks on January 02, 2025

      This is an outstanding soup...actually more of a stew. I make it every New Year and often during the year when we want a substantial bowl of comfort on a cold winter night.

  • Cream of cauliflower soup

    • kbrooks on May 01, 2026

      I am not much of a fan of cauliflower soups,but this is outstanding! The inclusion of tart apples and chili sauce may seem odd,but the flavors wow.

  • Corn chowder with vegetables

    • kbrooks on January 02, 2025

      This was a nice soup, but nothing special. Probably won't make again.

  • Chilled garden green bean salad with basil

    • kbrooks on January 02, 2025

      This is a delicious green bean salad! We aren't wild about sunflower seeds so I use toasted pumpkin seeds or pine nuts. For the light mustard dressing I use 1/4 cup white wine vinegar and omit the water.

  • Sweet potato and new potato salad

    • hillsboroks on August 17, 2022

      Not only is this salad really pretty to look at it tastes fabulous too! I've made it many times for picnics and company dinners in the summer and it has always been a hit. Instead of watercress I've always substituted baby spinach or mixed baby lettuces and it works perfectly.

  • New red potato salad

    • kbrooks on January 02, 2025

      Tasty potato salad. Quick and easy.

  • Fall broccoli and cauliflower salad

    • kbrooks on February 16, 2025

      Made this with only cauliflower as that's what we had. The Creamy Goat Cheese and Herb Dressing (pg. 68) is wonderful. Will definitely make again with cauliflower and broccoli.

  • Classic herb dressing

    • kbrooks on January 02, 2025

      I increased the red wine vinegar and omitted the vegetable oil and water,using only the extra virgin olive oil. Good on mixed greens or sliced heirloom tomatoes.

  • Sesame lemon dressing

    • kbrooks on January 02, 2025

      Nice on a green salad. Good marinade for chicken. I use toasted sesame oil or a combo of plain sesame oil and toasted oil. Chopped green onions are good if you don't have shallots. For some reason the author uses 1 or 2 tablespoons of hot water in all the salad dressings in this book. I always omit the water as it dilutes the dressing too much.

  • Intense honey and mustard dressing

    • kbrooks on January 02, 2025

      Great on the chicken and black eyed pea salad-page 196. I use gluten-free tamari sauce instead of soy sauce and reduce the olive oil to 1/3 cup.

  • Southern creamed rice

    • kbrooks on February 18, 2023

      This is a hit in our house. We don't care for zucchini, so I substitute frozen or fresh green peas or diced celery. Sometimes I substitute dry white wine or dry vermouth for part of the broth. Can be varied with small amounts of miscellaneous chopped veggies ...red bell peppers, snow peas, etc.

  • Saffron almond rice

    • kbrooks on September 30, 2024

      Served this with lemon Sole in lemon parmesan cream. Nice rice side dish. The only change I made was to toast slivered almonds and add them just before serving instead of chopping them and cooking them with the rice.

    • kbrooks on August 10, 2025

      Update: l put all the ingredients except the almonds in my electric rice cooker, stirred well and steamed in the cooker, adding the toasted almonds just before serving. Turned out perfect and eliminated all the hands-on steps.

  • White potato cakes

    • kbrooks on May 03, 2026

      Won't repeat. Too much effort for a not that great result.

  • Cheese soufflé toast 1

    • kbrooks on January 02, 2025

      Quick and easy but impressive enough for company.

  • Corn succotash with hominy

    • RachaelN on September 02, 2024

      I've eaten at the restaurant and made a few things out of the book including the corn succotash, which was a 2.5/5. The hominy doesn't add much and succotash needs lima beans.

  • Creamed scallops with pasta and tarragon

    • kbrooks on January 02, 2025

      Delicious scallops! We leave out the Pernod. This is good on any long pasta..spaghetti linguine, angel hair...as well as the indicated fettuccine. Also good served over plain or lemon rice.

  • Pecan-crusted chicken breasts

    • kbrooks on January 02, 2025

      My husband loves this dish and asks me to make it often. I make it exactly as written with the exception of using panko bread crumbs instead of crushed wheat thins.

  • Chicken and black-eyed pea salad

    • kbrooks on January 02, 2025

      Delicious main course salad! I don't bother chopping the dried cranberries. Use lemon thyme if you have it.

  • Oven-roasted game hens with berry wine sauce

    • hillsboroks on December 27, 2022

      The marinade and the sauce made from it are fabulous. The game hens, including the breasts, were moist and delectable. But sauce takes it all up to another level of deliciousness. We spatchcocked the hens and they cooked fully in about 30-35 minutes.

  • BBQ beef turnovers

    • kbrooks on January 02, 2025

      Wonderful beef turnovers! I've made this as directed with diced steak and also with lean ground beef. Don't skip the Mustard BBQ Marinade (pg,241)...the flavor is essential.

  • Rich cream cheese crust

    • kbrooks on January 02, 2025

      Delicate rich pastry for savory or sweet bakes.

  • Bourbon butterscotch sauce

    • kbrooks on January 02, 2025

      Great sauce over the recommended Burnt Sugar Ice Cream (pg. 319) and other ice cream such as vanilla or coffee.

  • Blueberry raspberry pecan crisp

    • kbrooks on January 02, 2025

      Great crisp!Wouldn't change a thing.

  • Pecan sugar cookies

    • kbrooks on January 02, 2025

      Terrific cookies. Be sure to space at least 1" apart as they really spread when baked.

  • Burnt sugar ice cream

    • kbrooks on January 03, 2025

      Wonderful with the Bourbon Butterscotch Sauce (pg.286)

  • Pecan whole wheat bread

    • kbrooks on January 03, 2025

      Delicious bread. Don't be tempted to cut proofing time short...it's essential for developing the wonderful flavor.

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  • ISBN 10 0385482361
  • ISBN 13 9780385482363
  • Published May 01 1996
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Bantam Doubleday Dell
  • Imprint Bantam Doubleday Dell Publishing Group

Publishers Text

The South is known for its hospitality, and award-winning chef Elizabeth Terry is known for her ability to create magic in the kitchen. With Savannah Seasons Chef Terry, working with her daughter Alexis, brings all the warmth of the South, and the secrets of her culinary wizardry, into the kitchens of home cooks everywhere.

She began cooking simply for her family--husband Michael, and daughters Alexis and Celeste--but for the past fifteen years Elizabeth Terry, winner of the 1995 James Beard Award as Best Chef in the Southeast, and her eponymous restaurant in Savannah, have been known for serving simply prepared, perfectly fresh, innovative dishes in the Southern tradition. Unlike most great restaurants, Elizabeth on 37th is a family enterprise--as is Savannah Seasons. All of the two hundred recipes collected here have been tested by co-author Alexis in the Terry home kitchen (located "above the store") to ensure that they are well within the range of any amateur cook.

From Hearty Okra Gumbo with Chicken and Shrimp to Savannah Red Rice, from Soft Shell Crabs to Ragout of Venison, you will find interpreted within these pages all the native bounty of a rich regional cuisine--shellfish, sweet Vidalia onions, and black-eyed peas; recipes for relishes and marinades; crisp, fresh salads; delicious baked goods, and much more. And throughout there are chef's tips and stories, in the voices of Elizabeth, Alexis, Michael, and Celeste, about the food, about life in Savannah, and about their experiences at "the family restaurant." Savannah Seasons is not only a book of outstanding recipes but a book full of warmth, joy, and hospitality.