Collard Greens. These tough greens are normally slowly stewed with ham hocks or bacon for a flavorful side dish. Potlikker, or the nutritious liquid left behind after boiling collards, can be used as the base for soup or gravy.
Cornbread. Fluffy and slightly sweet, cornbread is a favorite at the table. Don’t forget to slather it with a bit of extra butter.
Pimento Cheese. Possibly the greatest thing that’s happened to shredded Cheddar. Start your foray into pimento cheese (also spelled pimiento cheese) with a dip or sandwich. And then? Put it on everything. Specifically, this pimento cheese burger.
Shrimp and Grits. Grits are the polenta of the South: fine cornmeal cooked with flavorful stock and made rich with a healthy handful of cheese. Add some spicy, garlicky shrimp and you’re in comfort-food heaven.
Julie Ruggirello is the Recipe Editor at The Daily Meal and believes she should have been born in the South due to a strange affinity for grits. Follow her on Twitter @TDMRecipeEditor.