235 liver recipes

Crockpot jambalaya layered with chicken, smoked sausage, and shrimp in a Creole-spiced tomato base. Orzo cooks right in the pot, and the shrimp goes in last so it stays plump.

Bitter winter greens made incredibly tasty. The collards are quickly braised to tame any bitterness then mixed with crispy prosciutto, garlic and cayenne pepper for a bit of kick and lemon for a bit of brightness. Healthy winter greens for a solid deep south down-home flair.

Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.

Homemade peach nectar from fresh peaches and water, blanched, blended smooth, and strained into a silky, naturally sweet juice. No added sugar, ready to sip or to pour into peach lemonade and cocktails.

It has eleven herbs and spices? The Original Recipe is now packaged in three different places. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.

Southerners tend to over-cook their veggies and I usually don't like it. So I was surprised at how delicious these green beans were. The recipe is from my friend Miss Ruby, a true southerner! The first time I made them was with beans from her garden.

Kentucky Kernels fold chopped pecans into a bourbon-and-butter sugar cream, dropped by spoonfuls and chilled into bite-size Southern candies. A 4-ingredient holiday treat.

The classic Southern Living sweet potato casserole: a creamy, custardy mash of sweet potatoes baked under a buttery brown-sugar pecan crumble. No marshmallows here, just a crunchy praline-style topping. A holiday must.

This splurge-worth caramel pie, with its made from scratch caramel, is near impossible to resist. Rich and dense, the flavors of buttery caramel sing loudly in every single bite.

Serious comfort food that makes great heat and serve leftovers. Bacon Mac n' Cheese.

Sweet potato pie spiked with Grand Marnier or Cointreau, warm spices, and silky evaporated milk custard. The Southern Thanksgiving classic with a grown-up boozy orange twist.

Fresh fruit salad with pineapple, cantaloupe, strawberries, grapes, and blackberries in a homemade celery-honey dressing. A Southern Living-style summer salad with a blended vinaigrette.

Southern-style squash casserole with tender yellow squash, zucchini, crunchy water chestnuts, and a buttery herb stuffing topping. A church supper classic that never goes out of style.

Baked cheese grits with sharp cheddar, eggs, and butter, cooked on the stovetop then finished in the oven for golden, soufflé-like puffiness. A Southern brunch classic done right.

Backyard booyah, the giant slow-simmered meat-and-vegetable stew of the Upper Midwest. Beef, soup bones, and chicken cooked until they fall off the bone, then loaded with vegetables in a kettle.

An authentic creole seasoning from Emeril Lagasse, many uses in Cajun cooking and Cajun recipes.