Mobile Bay Magazine Staff
Regina’s Shrimp Remoulade
A classic cold, delicious starter and a guaranteed crowd-pleaser, this dish is a favorite menu special at Regina’s Kitchen.
Mobile Muffulettas
Mobile Muffulettas from the Battle House Hotel are made to be held (and eaten) during the Mardi Gras action.
Jubilee Grits
This recipe by Gail Smith took home 2nd Place in the entree category at the 6th Annual National Shrimp Festival.
Vidalia Onion Pie
This savory pie recipe from Jo Ann Edwards can be served as a side dish or light supper when paired with a salad.
Field Pea Salad
A smoky, spicy take on a Southern classic.
Oyster Dressing
Catherine Vulevich shares this Thanksgiving dressing recipe that was passed down from her grandmother, Doris Hart Sullivan.
Battles Wharf Trout Amandine
This recipe is “Mr. B,” William Bullock Inge Jr.'s hedonistic version of trout amandine that his wife, “Miss” Ippy Inge, prepared for him often.
Summer Succotash
When the vegetables are fresh from the grower or the garden, they don’t need much cooking time. This sauté makes the most of summer’s bounty.
Dove Bites
These divine dove bites are the perfect appetizer for a fall dinner party. No matter how many you make, there are never leftovers.
Oysters En Brochette
Fresh Gulf seafood is the star of the show in this classic Oysters en Brochette recipe.
