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The Local Palate Recipes

Ingredient (251)

Occasion (286)

Issue (292)

Featured Recipes

Broiled Oysters on the Half Shell with Fines Herbes

Broiled Oysters on the Half Shell with Fines Herbes

Oyster recipes abound in the South, and we can thank Executive Chef Frank Lee of Maverick Southern Kitchens in Charleston, South Carolina for this creative take on the local bivalve. A few notes from Chef Lee: Fines herbes is a combination of the softer, less-pungent herbs such as chervil, tarragon, parsley, chives, and marjoram. In this recipe, we use tarragon, chives, and parsley; feel free to choose your own! Be sure to find large, local single oysters in the shell such as Carolina Cup or Otter Bay or, lacking that availability, a hard-shelled, cold-water, salty oyster.

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Cajun Tater Biscuits

Cajun Tater Biscuits

Blanchard, a Mississippi native, concocted this Cajun-inspired biscuit last year for Mardi Gras with a nod to the “Holy Trinity” of bell pepper, onion, and garlic. Don’t be intimidated by the ingredient list. It is absolutely worth the result. Her biscuit made her Grand Champion of last year’s festival bake-off.

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Chicken and Andouille Sausage Gumbo

Chicken and Andouille Sausage Gumbo

As a grooup of food enthusiasts excited about the progressive nature of food in the South, TLP knows tht sometimes it's best to stick to the basics. Chef Tory McPhail of Commander's Palace on New Orleans knows this too. His version of gumbo remains as close to an original recipe as possible. That said, his dish is still a signature and we're sure that it will become one of yours as well.

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