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The Dillard House is a restaurant in Dillard, Georgia, known for its "family style" menu and Southern cooking. It traces its origins to the 1910s, when A. J. Dillard, a descendant of John Dillard, and his wife Carrie opened their stone house to boarders. With the improvement of local transportation infrastructure after World War II, it evolved ...
Chicken mull is a traditional dish from North Carolina, upstate South Carolina, and Georgia. It is a type of stew consisting of parboiled whole chicken in a cream- or milk-based broth, butter, and seasoned with salt, pepper, and other ingredients. Traditionally, the stew is served in the late fall and winter months.
Door County, Wisconsin: Freshwater whitefish, potatoes, and onions are boiled in a large pot of salty water, with the fish and potatoes in wire baskets. When the fish is ready, the fish oil, which has floated to the top, is removed, traditionally with burning kerosene. [167] Frogmore stew: South Low Country of South Carolina and Georgia
2. Hoppin’ John. Southerners are usually eating Hoppin’ John (a simmery mix of black-eyed peas and rice) on New Year's Day. Like most “vegetable” recipes from around this area, it contains ...
Here’s what to do with the excessive amount of cicadas in your Georgia yard: 6 cicada recipes to try. We’ve split the recipes into three categories: beginner, intermediate and advanced. Read ...
The North Georgia town also made Southern Living's list of best destinations for a "classic Southern Christmas." Movie-makers have keyed in on the charm of the town with Dahlonega being the ...
The city's first restaurant was a tiny establishment manned by a Frenchman named Toney Maquino, who served ham, eggs, and oysters when the city was still known as Marthasville. After the Civil War, R.G. Thompson opened the city's first fine dining restaurant, named Thompson's, which served high-end fare, including steaks and oysters.
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