Savory and sweet sourdough stuffing is hearty and satisfying. It works perfectly with the rest of your Thanksgiving feast. Ingredients 1(1 1/2-lb. Credit:Dane Tashima; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley Morgan Hunt Glaze; Prop Stylist: Julia Bayless; Food Stylist: Sally McKay Preheat oven to 375F. Butter a large (3-quart) baking dish, and set aside. Place bread cubes in a large heatproof bowl. Credit:Morgan Hunt Glaze; Prop Stylist: Julia Bayless; Food Stylist: Sally McKay...

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Wrap a few up, and take them to go for your next tailgate. A finishing drizzle of honey mustard brings welcome sweetness to balance the other savory elements. Although we love our homemade tenders, you’re free to certainly use store-bought or drive-through tenders instead. Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Dailey you could wrap the sandwiches individually in foil and keep them warm in a cooler. Ingredients 8chicken breast tenders(about 1 lb....

Tangy and sweet, this mustard BBQ sauce is one of our favorites. Caitlin Bensel, Food Stylist: Torie Cox In the South, we sure do know our barbecue. How is one supposed to rank smoked chicken smothered in vinegarywhite sauceagainst Central Texas brisket? Credit:Caitlin Bensel, Food Stylist: Torie Cox And more often than not, the secret is in the sauce. “The mustard base is their father’s recipe.” Recreate this South Carolina classic at home with a little help from our Test Kitchen....

A good Carolina slaw has a sweet and tangy vinegar dressing, not a mayo-based one. This slaw uses apple cider vinegar and two kinds of mustard for extra tang. Will Dickey; Food Stylist: Ruth Blackburn What is Carolina coleslaw? Credit:Will Dickey; Food Stylist: Ruth Blackburn It’s a delicious alternative to mayonnaise-dressed slaws. This South Carolina Slaw features the best flavors from the eastern side of the state. When prepared as a sandwich, Carolina-style barbecue is usually served with slaw as a garnish atop the meat....

If you press links we provide, we may receive compensation. When in Rome, do as the Romans do. Here are the 10 best seafood spots in South Carolina,as voted bySouthern Livingreaders. Overlook shrimp boats on Shem Creek as you dine at The Wreck of the Richard & Charlene, in Mount Pleasant.Credit: Squire Fox Its all deliciousand it’s made even more so if you snag a seat on the waterside deck....

Is South Carolina’s signature barbecue side about to have its moment? I almost choked on my sweet tea. This troubling news was delivered in a special report in theCharlestonPost & Courier. At least 160 barbecue restaurants in South Carolina serve hash today. It also offers a handy guide to finding barbecue joints in the Lowcountry that serve hash and rice . for now at least. If you believe thePost & Courier’s headline, the hash forecast is bleak....

You’ll fall in love with Aiken’s small town charm. Use these suggestions to plan your next trip. Burgers, fried pickles, and salads will satisfy the seafood averse. Credit: SC PRT/Perry Baker facebook.com/profile.php?id=100089926395253; 880 Banks Mill Rd. Youll find a large mix of vendors selling everything from produce to baked goods to crafts. In addition to permanent exhibits, the Center hosts events throughout the year. Credit:Neon Fig The building itself is worth a visit, too....

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Put a Southern twist on a classic English pub meal. If you cant find hickory-smoked sausage, try using kielbasa, chicken, or even avegan alternativein this dish. For the mashed potatoes, we suggest ourEasiest Mashed Potatoesormashed sweet potatoes, weeknight-friendly version of the staple side. Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely For extra heat, add 1/4 teaspoon crushed red pepper or one teaspoon finely chopped fresh green chiles....

Good Southern black-eyed peas are absolutely worth the time. Caitlin Bensel; Food Stylist: Torie Cox Southern black-eyed peas are tender and creamy without going mushy. Learn how to make classic Southern black-eyed peas. Credit:Caitlin Bensel; Food Stylist: Torie Cox Let stand at room temperature at least 4 hours or up to overnight. Remove ham hocks: Uncover pan and remove ham hocks to a plate. Stir salt and pepper into peas; simmer, uncovered, until peas are tender, about 45 minutes....

The potlikker has tons of flavor thanks to the inclusion of savory ham hocks and goodchicken stock. you’re able to certainly customize the seasoning on these greens in other ways too. Just dont skip the apple cider vinegar; it helps brighten the dish. Credit:Greg DuPree, Food Stylist: Micah Morton, Prop Stylist: Kathleen Varner Ingredients 2Tbsp.olive oil 1large(12 oz. each)collard greens bunches, stemmed, halved lengthwise, and cut crosswise into 1/2-in. Add onion; cook, stirring occasionally, until softened and lightly browned, about 10 minutes....