Gullah Biscuits

Low Country Boil

Fill a large pot with crawfish, shrimp, or crab, along with spicy sausage, corn, potatoes, and plenty of boil seasoning. Dump the boil out onto a newspaper-covered table and you've got yourself a low country boil.

Grits inspired by My Cousin Vinny — Binging With Babish

This week, we’re finally taking a look at that most essential of Southern staples, grits with eggs and bacon from My Cousin Vinny. But that’s not all: sweet grits and shrimp & grits are both quite literally on the table! Just make sure they’re not instant if you’re using them as part of your

Shrimp and Grits

Our version adds mushrooms, crispy bacon, and gruyère to an easy and monumental classic.

Grilled Cajun Shrimp and Grits

Fire up the grill! This twist on Shrimp & Grits tops cheesy grits with cajun-spiced shrimp and spicy scallion-garlic butter. Pure summer comfort food!

Shrimp inspired by Forrest Gump | Part 1 — Binging With Babish

Bubba Gump Shrimp doesn't have to be associated with a horrible chain restaurant in Times Square - it can be the fullest realization of Bubba's love for the fruit of the sea. Creamy shrimp salad, crispy coconut shrimp, luscious shrimp gumbo - join me as I embark upon the first few dishes on the illu

Shrimp and grits (prawns and polenta)

I had this dish for the first time while I was in Nashville this year and absolutely loved it! So, I have recreated it back home using prawns and polenta and this is how I made it. 

Ham Hocks and Crowder Peas From 'Down South'

Smoked ham hocks are a magical, transformative ingredient. The collagen-rich bony cuts of pork leg boast intense levels of umami and the ability to turn mere water into a silky broth in a matter of hours (a.k.a. pot liquor). Throw in freshly shelled crowder peas (a small Southern shell bean) to that cooking water, as Donald Link does in his new cookbook, Down South, and you'll wind up with a homey yet flavor-packed dish.

Hoppin' John

This version of Hoppin' John, a Southern and New Year's Day staple, features tender and earthy field peas cooked with fluffy rice and rich and smoky ham hocks.

Creole Succotash from 'Treme'

The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork...

Low-Country Shrimp Boil With Spicy Remoulade

A spicy, finger-licking shrimp boil has the makings of a bib-requisite backyard bash.