A tart and creamy custard pie made with sweetened condensed milk, freshly squeezed lime juice and egg yolks baked in a graham cracker crust.
Our take on traditional, Maryland-style crab cakes seasoned with Old Bay and served with easy-to-make versions of both tartar and cocktail sauce.
Coated with a smoky rub, slow-roasted in the oven, then glazed with a whiskey bbq sauce and grilled to tender perfection, these flavorful baby back ribs are sure to be a grilling season favorite.
Our version of this New Orleans favorite starts with a classic dark roux and combines onion, green pepper, andouille sausage, tomatoes, okra and shrimp to make a delicious one-dish dinner.
A classic New England dessert, Grape-Nut Pudding is simply a lightly-sweetened egg custard, spiced with cinnamon and nutmeg and combined with Grape-Nuts cereal.
Our version of a Lowcountry classic - creamy grits with cheddar cheese and a smoky sauté of bacon, shrimp and red and green bell peppers.
A true, New England-Style lobster roll made with sweet lobster meat, celery, scallion, fresh lemon juice and mayo.
A hearty, flavorful version of chicken and rice featuring Creole-style spices and ingredients like red and green bell pepper, celery, green onions and tomatoes.
A dinner of crispy, cornmeal-coated chicken breasts topped with creamy, Southern-style tomato gravy and served alongside rice or biscuits makes a satisfying, homestyle meal.
Jumbo shrimp in a thick, Creole-style tomato sauce flavored with a light brown roux, onion, garlic, green pepper and served over steamed rice.
A Cajun-inspired combination of paprika, garlic, onion, black pepper and cayenne makes a quick, intensely flavored spice coating for boneless chicken breasts.
This quick sauté of sliced okra, sweet onion and garlic combined with fresh tomatoes makes a nice accompaniment for Southern-style entrées.