Recipe Index

Catalan Tomato Bread from Steven Raichlen's Barbecue Bible

Muscoot en Croute from Jonathan White of Egg Farm Dairy

Entrees

Double Mushroom Risotto from Ann Wilder of Vann's Spices

Dry-Rub Barbecued Pork Ribs from Ann Wilder of Vann's Spices

Piri-Piri Chicken from Steven Raichlen's Barbecue Bible

Shrimp with Andouille Sausage and Tasso Ham over Creamy Grits from chef Cindy Wolf of Charleston restaurant

Toasted Hollis Sandwich from Jonathan White of Egg Farm Dairy

Side Dishes

Creamy Grits from chef Ken Harnad of the Boar's Head Inn

Curried Six-Bean Salad from Ann Wilder of Vann's Spices

Grilled Corn with Shadon Beni Butter from Steven Raichlen's Barbecue Bible

Wheat Berry-Barley Salad from Ann Wilder of Vann's Spices

Basic Stone-Ground Grits from Woodson's Mill

Condiments

Salsa for Grilled Fish from Ann Wilder of Vann's Spices

Desserts

Ginger-Tellicherry Pepper Spice Cake from Ann Wilder of Vann's Spices

Grilled Sugar-Dipped Pineapple from Steven Raichlen's Barbecue Bible

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