While Memphis-style, Alabaman, and even moist western North Carolinian barbecue are almost always served with a creamy or mayonnaise-based coleslaw, in the self-proclaimed barbecue capital
Deriving from the old english word for cabbage (cole), “cole slaugh” was mentioned as early as 1839 in Lettice Bryan’s The Kentucky Housewife and is,
After enjoying hot corn-on-the-cob slathered with plenty of butter, along with succotash, corn pudding, and spoonbread, it’s safe to say that corn relish holds a
Here’s a great vegetable salad that you can take along to a picnic or serve at home. The avocado dressing gives it an elegant look
This smoky salsa gets its kick from chipotle chiles, cumin, and fresh lime juice. It’s served in the Southwest as a side dish with grilled
When wild mushrooms appear in the farmers’ market, I usually buy way too many. They are so fragrant with the scent of the woods and
Lentils pack plenty of nutrition and flavor into a small package. And since they don’t need to be presoaked, lentil dishes can be on the
This beautifully colored, healthful salad involves a two-step process to cook the barley and then the beets in the pressure cooker. Both can be made
Tiny beets, young greens, goat cheese, and toasted walnuts make an elegant salad, especially when tossed with a raspberry vinaigrette. Serve it for a special
A favorite at tailgates and family picnics, this salad gets its pizzazz from a warm sweet-and-savory dressing and bits of bacon throughout. It can be
