• 2 cups cornmeal
• 1 tablespoon all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons green onions, finely chopped
• 1 cup plus 3 tablespoons buttermilk
• 1 large egg, lightly beaten
• vegetable oil or shortening for frying

Southern Hush Puppies

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• 1 pound shrimp, cooked, peeled and  deveined
• 2 green onions, chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon rind, no white attached
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Creole seasoning
• 3 tablespoons mayonnaise
• 1 cup breadcrumbs
• salt and freshly ground black pepper
• 1 large egg, lightly beaten
• 2 tablespoons oil
• tartar and cocktail sauces for serving, optional

Shrimp Cakes

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• 6 large handfuls of fresh small okra
• 2 tablespoons baking soda
• 1/4 cup extra-virgin olive oil
• 6 large tomatoes, peeled and diced
• 4 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon sugar
• Leaves from 1 sprig fresh oregano, chopped
• leaves from 1 sprig fresh basil, chopped
• freshly ground black pepper
• salt

Stewed Okra and Tomatoes

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• 2 stick butter
• 2 cloves garlic, minced
• 1 pinch salt
• 1 pinch cayenne (optional)
• 1 (8-inch) piece French baguette, sliced very thin 

Garlic Bread

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• 1 pound broccoli florets
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 1/2 teaspoon grated lemon zest
• 1 to 2 tablespoons fresh lemon juice
• 2 tablespoons pine nuts, toasted

Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts

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• 8 cups whole milk
• 8 ounces whole butter
• 2 cups stone ground grits
• 2 tablespoons chopped fresh rosemary, or to taste
• Kosher salt, to taste

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• 1/2 cup pure olive oil
• 1/2 cup chopped white onion
• 1/4 cup minced garlic
• 1 tablespoon chopped celery
• 1 tablespoon chopped green onion
• 3 cups freshly shucked oysters, water reserved
• 1/2 cup white wine
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1 teaspoon Worcestershire sauce
• 1 cup unseasoned breadcrumbs
• 1/2 cup grated Romano cheese
• Extra-virgin olive oil
• Grated Parmesan cheese
• Fresh Italian parsley for garnish

Oysters Radosta

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• 1 tablespoon olive oil
• 1/2 red onion, sliced
• 1 lb Swiss chard, stems discarded and leaves coarsely chopped
• 1 tablespoon fresh lemon juice
• 1 cup cannellini bean, rinsed and drained
• 1/3 cup kalamata olives, pitted and sliced
• 3 tablespoons light balsamic vinaigrette

Swiss Chard With White Beans

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• 3 teaspoons salt, plus more to taste
• 1 1⁄2 lbs Yukon Gold potatoes, peeled and sliced into 1⁄4-inch thick rounds
• 3⁄4 cup heavy cream
• 3 shallots, finely diced (scant 1⁄2 cup) 
• 1⁄4 teaspoon crushed dried red chile flakes
• 1⁄2 teaspoon freshly ground black pepper
• One 9-ounce jar roasted red peppers or piquillo peppers, with their liquid
• 8 ounces extra-sharp cheddar cheese, coarsely grated (about 2 cups)

Pimento Cheese Potato Gratin

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Cheesy Bread Crumb Topping

• 1/2 cup dry bread crumbs
• 2 tablespoons chopped parsley
• 1 tablespoon butter, melted
• 2 tablespoons olive oil
• 1/4 cup grated Grana Padano or Parmesan Cheese

Crabmeat Gratin

• 1 tablespoon butter, plus more for buttering dishes
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1 (14-ounce) can artichoke hearts (or 2 fresh artichoke bottoms, cooked until tender), diced
• 1 garlic clove, minced
• 2 tablespoons flour
• 1 tablespoon sherry or brandy, optional
• 3/4 cup milk
• 1/2 cup cream
• Hot sauce to taste
• 1 tablespoon Dijon mustard
• 1 teaspoon minced fresh tarragon
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon olive oil
• 1/4 pound button mushrooms, thinly sliced
• 1 pound best-quality cooked crabmeat (lump, jumbo lump, or a combination of lump and claw)
• 1/4 cup finely chopped scallions

Susan Spicer's Crabmeat Gratin

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