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Showing only recipes by “Frank Stitt.”

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Butter Beans

Fresh summer baby green limas, known locally as “butter beans,” are highly prized in the South—they command a higher price than other pea...


Fried Okra

Prepared well, fried okra embodies the flavors of a primal southern garden. The problem is that most commercial establishments go too hea...

by Frank Stitt


Highlands Baked Grits

This signature appetizer is simple southern with a little finesse. The grits are baked in individual ramekins, then served with a buttery...


Fried Oysters with Spicy Rémoulade

Out of all the attempts to present an exciting easy-to-eat hors d’oeuvre, few please quite like these, simple, crisp, yet juicy morsels o...


Homemade Mayonnaise

While quality commercial mayonnaise is readily available, nothing compares with mayonnaise made from scratch. There is a liveliness to ho...

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Spiced Pecans

Neither cloyingly sweet nor overly salty, these nuts derive their heightened flavor from rosemary with a kick of cayenne pepper.


Spring Lettuces with Sweet Peas, Chives, Dill, and ...

Herb leaves are a standout when used as a major component in a salad. Pile them on and mix them up—replace the dill with chervil or basil...


Fried Quail with Cornmeal Crust and Scrambled Egg S...

An unlikely marriage: the old southern standby of fried quail and an innovation on a Tuscan salad introduced to me by my friend Cesare Ca...


Sherry Vinaigrette

Spanish sherry vinegar has a superb complex flavor—similar to a great aged wine. The best-quality sherry vinegars come from the Andalusia...


Red Snapper with Provencal Tomato Sauce

The red snapper brought in from about one hundred miles on either side of Destin, Florida, are the best-of-the-best—this is our fishin’ s...


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