Second Helpings, signed by the author

Second Helpings by Morgan Murphy.jpg
Second Helpings by Morgan Murphy.jpg

Second Helpings, signed by the author

22.95

Part travel guide, part cookbook, Off the Eaten Path: Second Helpings takes you on the road and into some of the South’s hidden culinary gems – those tucked away eateries that only locals know about. From Texas to Appalachia to the Gulf and Atlantic Coasts, gathering up a bellyful of recipes, laughs, and Southern lore along the way, Morgan devours the South in five big bites, each chapter charting a tasty trail through one sub-region of the South, starting with “From the West,” covering the best dishes in Texas, Oklahoma, and Missouri. You’ll be able to recreate local dishes like Stockyard Café Green Chili, the rib-sticking meal of choice among cowboys in Amarillo, Texas, or Toffee Nut Pie, a local favorite among the 239 residents of sleepy Rocheport, MS and a treat for those lucky enough to be passing through.

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Hop in the car, or step into your kitchen, and come along for a taste of the barbecue joints, fish shacks, and watering holes that dot the South’s back roads. In Southern Living Off the Eaten Path: Second Helpings (May 21, 2013; Oxmoor House; $21.95), Morgan Murphy, former Southern Living travel editor and author of the popular book Off the Eaten Path hits the road again, this time to find the most delicious things to eat on the South’s less-traveled trails. This amusing armchair travelogue highlighting the food, characters and stories along Murphy’s trip through 16 Southern states also features 150 road-rated and kitchen-tested recipes so that readers can create at home the dishes from these don’t-miss spots. 

From Missouri it’s onward to Arkansas, Tennessee, Kentucky and West Virginia in “Across the Middle,” in which Morgan reveals the coveted recipes for Southern staples like the Farmer’s Daughter Biscuits (“fluffy little gems” containing only buttermilk, flour, and lard) served at Farmer’s Daughter in Chuckey, TN or Stinky & Coco’s Feta Eggs, a hearty country scramble served to farmers before dawn at Stinky & Coco’s Diner in Winchester, KY.  

Continuing our roadtrip along the Gulf, Morgan has gathered recipes for the best Cajun dishes found in this part of the country, like Crawfish Etoufee from Kartchner’s Grocery and Specialty Meats and Mandina’s “Turtle” Soup from Mandina’s, Morgan’s go-to spot in New Orleans. Of course no Southern cookbook would be complete without a classic banana pudding, and Miss Hudson’s Banana Pudding from Niki’s West in Birmingham, piled high with meringue, hits the spot. 

We’re back on the road in “Around the Bend,” with dishes from the back roads of Florida, Georgia, and South Carolina ranging from gussied-up Fried Green Tomatoes with Tomato Jam and Pimento Cheese Fondue (on the menu at Chicken and the Egg in Marietta, GA) to down-home comfort food like Big Gun’s Pee Dee Chicken Bog, that signature South Carolina stew, served at Big Gun in Charleston. Continuing up the coast through North Carolina, Virginia, Washington, DC, and Maryland, Morgan reveals the coveted recipes for dishes like Bayou Bakery’s Gulf Shrimp Roll and Something Different Jalapeno Hoecakes, made with a combination of cornmeal and fresh corn, from Something Different Country Store and Deli, an old roadside country store tucked among the soybean fields in Urbanna, Virginia.   

With humor and his uniquely Southern voice, Morgan introduces you to each restaurant, recipe, and attraction, highlighting the best iconic Southern dishes to try in each region, so you can make the dish yourself.  Or, if you want get on the road to check out these destinations for yourself, Morgan includes his favorite hotels, resorts, and inns across the south in “Where to Rest Your Head.”  He’s even sprinkled suggested song picks for each destination, so you can get in the local spirit with a hand-picked soundtrack.  With Morgan at the wheel, Southern Living Off the Eaten Path: Second Helpings is the ultimate Southern food crawl, whether you’re visiting these restaurants for yourself or whipping up their signature dishes in your own kitchen.