What’s on the Menu | February 2012
A Taste of the South
We’re so lucky. Mardi Gras and its traditional festival foods are just around the corner. While these iconic regional dishes have become part of the American menu, we are happy to live in a part of the South where the rich culinary heritage isn’t just a once-a-year indulgence.
Almost every kitchen has filed away treasured recipes for gumbo, shrimp creole, Hoppin’ John and the like. But if you’re missing some Southern favorites, these recipes deliver deep-dish authenticity and Big Easy flavor.
- Dirty Rice
- Grillades & Grits
- Crawfish Étouffée
- Benne Biscuits
- Okra-Tomato Casserole
- Bread Pudding with Whiskey Sauce
- Sweet Potato Cake with Coconut Topping
By Lisa Fritz
Find the full recipes on page 115 of the February 2012 Wacoan magazine
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