Recipes
Corn is central to Thanksgiving because it is the grain crop that Native Americans introduced to the settlers that enabled them to survive. There are many sorts of cornbread. This version includes salsa for extra flavor.
Ingredients
¾ stick (3 ounces) unsalted butter, melted
1¼ cups yellow cornmeal, preferably some stone-ground
¾ cup all-purpose flour
1 tablespoon sugar
4 teaspoons baking powder
½ teaspoon salt
1 cup m...
This cranberry salsa brings a Southwestern twist to a Thanksgiving favorite. Fresh cranberries, roasted peppers, jalapeño, and pecans give it a mix of sweet, spicy, and nutty flavors. Serve it chilled as a bright side or spooned over turkey.
Ingredients
2 red bell peppers
½ cup sugar
¼ cup freshly, squeezed orange juice
3 cups fresh cranberries
½ teaspoon chopped jalapeno pepper, or more to taste
½ cup pecans
1/3 cup ...
Curried Pumpkin-Peanut Soup is a delightful blend of flavors, combining the rich taste of pumpkin with the nuttiness of peanuts. Originally inspired by African cuisine, it serves as a wonderful addition to Kwanzaa celebrations, where African Americans honor their heritage. Moreover, this soup's versatility makes it suitable for Halloween or even Thanksgiving gatherings.
Ingredients
1 tablespoon oil
1 large oni...
Indulge in the vibrant flavors and festive spirit of New Orleans with this delightful treat, the New Orleans King Cake. With its roots deeply intertwined with Mardi Gras traditions, this cake brings joy and celebration to every bite. Join in the festivities and savor this iconic dessert that embodies the spirit of New Orleans. Laissez les bon temps rouler!"
Ingredients
For the cake:
1 package active dry yeast
...
This dish is slow-cooked, deeply seasoned, and built on layers of flavor. In true Louisiana fashion, it’s packed with smoky sausage, the "holy trinity" of Creole cooking, and creamy red beans that melt into the broth. Best served with white rice and hot sauce on the side.
Ingredients:
For the beans:
1 lb dry red kidney beans
1 tbsp oil or bacon grease
1 large yellow onion, diced
1 green bell pepper, diced
3 celery stalks,...
This isn’t the boxed stuff. Southern baked mac and cheese is all about layers of real cheese, a custardy base, and that golden top that makes everyone fight for the corner piece. It’s the kind of dish that shows up at Sunday dinners, holidays, and cookouts, and always disappears fast.
Ingredients:
1 lb elbow macaroni
2 ½ cups whole milk
1 cup heavy cream
2 large eggs
½ cup unsalted butter (1 stick), melted
2 ½ cups sha...
This is real-deal, grandma-approved Southern fried chicken. The secret? A buttermilk soak for tenderness, a seasoned flour dredge for that iconic crust, and frying in batches for that crispy outside, juicy inside finish. No shortcuts. Just the good stuff.
Ingredients:
For the chicken:
1 whole chicken (about 3–4 lbs), cut into 8 pieces
2 cups buttermilk
2 tsp hot sauce (optional but adds flavor)
Salt and pepper
For the flour...
Sweet potato dishes are a specialty of the Southern states. This pie is typical for Thanksgiving as well as being appropriate for Kwanzaa.
Ingredients
8-9 inch shortcrust pie shell
1½ cups of mashed sweet potatoes
¾ cup cream or milk
2 eggs, beaten
5 tablespoons melted butter
2/3 cup brown sugar
¼ teaspoon freshly grated nutmeg
½ teaspoon powdered cinnamon
3 tablespoons bourbon or rum
½ cup pecan halves (opti...
The word "succotash" comes from the Narrangansett word msickquatash, and the dish was derived from Native Americans, who often added meats, including squirrel, bear or venison, to make a sustaining stew. For a side dish with turkey and all the trimmings, the simpler succotash of modern days is best. The ham could be omitted for a vegetarian version.
Ingredients
½-inch-thick slice of ham, weighing about 6 ounces
1 tablespoon oil
½ cu...
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