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A recipe from Asheville, N.C. chef William Dissen’s new cookbook, ‘Thoughtful Cooking: Recipes Rooted in the New South.’
These crispy, addictive fritters are a great accompaniment to chili.
Make it in individual mason jars or a party-ready trifle dish—just don’t forget the whipped cream.
This Cajun- and Creole-inspired one-pot rice dish works well with freshly cooked turkey or chicken, too.
