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Index
Dedication Introduction My Manifesto The Garden
Corn–Goat Cheese Soup with Shrimp and Brown Butter Chanterelles Muscadine-Cucumber Gazpacho Chilled Fennel Bisque with Citrus-Cured Scallops and Almond Oil Green Garlic Bisque with Herbed Buttermilk and Fried Green Tomato Croutons
Shawn Thackeray
Strawberry Gazpacho with Tomato Water Jelly, Basil Ice, and Stone Crab Salad Beet and strawberry Salad with Sorrel and Rhubarb Vinaigrette Salad of Plums and Tomatoes with Raspberry Vinegar, Goat Cheese, and Arugula Pesto Watermelon and Red Onion Salad with Bibb Lettuce, Pickled Shrimp, and Jalapeño Vinaigrette Salad of Pea Shoots and Watercress with Cured Egg Yolk, Radish, and Buttermilk Dressing Garden Lettuces and Green Strawberries with Mustard Dressing, Sweet Onions, and Fried Pork Rillettes Butter-Braised Asparagus with Stone Crab, Nasturtium Capers, and cane Vinegar Cream Carrots Braised and Glazed in Carrot Juice Heirloom Potato Confit Eggplant Barigoule Creamed Corn Lemony Mustard Greens with Benne Pole Beans with Tomatoes and Benne Baked Sea Island Red Peas Yellow Squash Marmalade Squash Seed Risotto Roasted Cauliflower with Meyer Lemon and brown butter, Watercress, and Pink Peppercorns Any-Vegetable Salad—Braised, Cooked, and Raw, with Benne-Rice Broth
The Mill
Corn Grist Cracklin’ Cornbread Cornmeal HoeCakes Cornbread and Buttermilk Soup
Glenn Roberts
Wild-Ramp-and-Crab-Stuffed Hushpuppies with Green Goddess Dressing Crispy Poke-Cornmeal Fritters Charleston Ice Cream Einkorn Biscuits Rice Griddle Cakes Wheat Thins Old-Fashioned Soda Crackers savory Benne Wafers Benne-Buttermilk Rolls Farrotto with Acorn Squash and Red Russian Kale
The Yard
Poultry by Category Fried Chicken and Gravy (Or The Way I Make Fried Chicken at Home) Crispy Fried Farm Eggs with Fresh Cheese, Pickled Chanterelles, Wild Watercress, and Red-Eye Vinaigrette Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce Quail Stuffed with Morels and Cornbread, with Baked Red Peas and Green Garlic Puree Chicken Simply Roasted in a Skillet Breast of Guinea Hen Pan-Roasted on the Bone with Oats, Ramps, and Parsnips Palmetto Squab with Almond, kale, Licorice, and Begonia flowers
Celeste Albers
Roasted Duck with Turnips, Lovage Puree, Pears, and Chestnuts
Gra Moore
Tennessee Foie Gras with Country Ham, Strawberry–Meyer Lemon Jam, and Heirloom Johnnycakes
The Pasture
Heritage Livestock Breeds Slow-Cooked Rib Eye with Potato Confit and Green Garlic–Parsley Butter Husk Cheeseburger Charred Beef Short Ribs with Glazed Carrots and Black Truffle Puree
Adam Musick
Herb-Marinated Hanger Steak with Vidalia Onion Gratin and Steak Sauce Cornmeal-Fried Pork Chops with Goat Cheese–Smashed Potatoes and Cucumber and Pickled Green Tomato Relish Slow-Cooked Pork Shoulder with Tomato Gravy, Creamed Corn, and Roasted Baby Vidalias Crispy Sweetbreads with Spicy Red Pepper Glaze, Egg, Broccoli, and Puffed Rice Grilled Lamb Hearts with Butter Bean Puree, Vadouvan, and Corn and Sweet Potato Leaves Crispy Pork Trotters with Garlic Scapes, English Peas, and Porcini Pork Belly with Herbed Farro, Pickled Elderberries, Chanterelles, and Sumac
Craig Rogers
Slow-Cooked Lamb Rack with Spring Favas, Malted Barley, and Roasted Chanterelles Braised Lamb Neck with Tomato Conserve and Squash Seed Risotto Rabbit Stew with Black Pepper Dumplings Rabbit Andouille with Braised Peppers and Lady Pea Gravy
The Creek and the Sea
Notable Seafood of the Southern Waters Brown Oyster Stew with Benne Stone Crab Cocktail with Smoked Mayonnaise, Avocado, and Lovage Pickled Shrimp with Cilantro and Fennel Stone Crab with Cucumber Juice, Fennel Jelly, and Raw Apple Beer-Battered Soft-Shell Crabs with Spring Vegetables, Benne, and Soft Fried Egg
“Clammer Dave” Belanger
Roasted Scallops with Pumpkin and Matsutake, Brussels Sprouts, and Black Truffle Lobster with Parsnip Puree, Leeks Braised with Orange, and Vadouvan Jus Braised and Grilled Octopus with Coriander, Egg Yolk, Fennel, and Variegated Lemon Flounder Crudo with Rhubarb, Buttermilk, Radishes, and Sea Beans Panfried Shad Roe with Creamed Rice, Collard Green Sauerkraut, and Bacon Jam Cornmeal-Dusted Snapper with Bread-and-Butter Courgettes and Red Pepper Butter Sauce Grilled Cobia with Peanut Romesco and Eggplant Barigoule Grouper with Pan-Roasted and Pickled Butternut Squash, Nasturtium Jus, and Hazelnuts Grilled Tilefish with Asparagus Broth and Oyster Mushrooms Swordfish with Celeriac Roasted in Hay, Cider-Braised Lettuce Ribs, and Country Ham Emulsion Seed-Crusted Snapper with Roasted Okra, Tomato Dashi, and Benne
Mark Marhefka
The Larder
Pickled Eggs Pickled Peaches Pickled Mushrooms Spicy Pepper Jelly Satsuma Orange and Burnt Honey Marmalade Strawberry–Meyer Lemon Jam Jerusalem Artichoke Pickles Watermelon Rind Mostarda
David Shields
Pickled Elderberries Heirloom Tomato Conserve Nasturtium Capers Pickled Cabbage Butter-Bean ChowChow Bread-and-Butter Pickles Tomato Jam Dilled Green Tomatoes Pickled Ramps Pickled Okra Cured Egg Yolks Cucumber and Pickled Green Tomato Relish Husk BBQ Sauce Rhubarb Ketchup Husk Beer Mustard Husk Hot Sauce Homemade Steak Sauce Shad Roe Bottarga Crispy Pig’s-Head Pancetta Smoked Bacon for Beginners
The Public House
Pimento Cheese Spicy Deviled Eggs with Pickled Okra Poached Charleston Roe Shrimp With Spicy RÉmoulade Fried Chicken Skin With Hot Sauce And Honey Pork Rinds Crispy Pig’s Ear Lettuce Wraps with Pickled Cabbage and Hot Sauce Boiled Peanuts with Smoky Pig’s Tails and Charleston Hots
Julian Van Winkle
The Julian Cocktail The Charleston Bamboo Southern Screwdriver The Charleston Light Dragoon Punch 1792 The Pecan Whiskey Daisy
Bitters
The Copper Lantern The Copperhead Fire in The Orchard Herbal Tea Cocktail
The Sweet Kitchen
Black Walnut Pound Cake with Chocolate Gravy My Sister’s Chocolate Éclair Cake Antebellum Benne–Blackberry Tart with Brown Butter Ice Cream Audrey Morgan’s Apple-Sorghum Stack Cake
Scott Witherow
Chocolate Alabama Stack Cake Chocolate Chess Pie Buttermilk Pie with Cornmeal Crust Rhubarb Buckle with Poppy Seed–Buttermilk Ice Cream Carolina Gold Rice Pudding with Candied Kumquats Calas Sweet Potato Doughnuts with Bourbon Caramel My Aunt Shell’s Thanksgiving Pumpkin Roll Chewy Benton’s Bacon Caramels My Grandmother’s Hillbilly Black Walnut Fudge
The Basics
Vadouvan Spice Licorice Spice Game Spice The Brock Blend Husk BBQ Rub Seed Crust for Fish Fish or Shellfish Brine Marinade for Grilled or Roasted Vegetables Herb Oil Preserved Lemons Citrus Vinaigrette Jalapeño Vinaigrette Creamy Mustard Dressing Green Goddess Dressing Rendered Fresh Lard Vegetable Stock Shrimp Stock Chicken Stock Lamb Stock Pork Stock Veal or Beef Stock Pork Jus Basic Meat Sauce Ramp Tartar Sauce Black truffle Jus Vadouvan Jus
Resources Acknowledgments Conversion Charts Copyright
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