Just speaking the names of some traditional Lowcountry dishes can inspire visions of living on the coast and cooking from the land and sea: broken-crab soup, okra stew, Hoppin John and frogmore stew to name a few. Lowcountry cuisine is similar to New Orleans cuisine in terms of ingredients, but it’s far less spicy, says Sallie Ann Robinson, author of “Cooking the Gullah Way, Morning, Noon and Night.” She specializes in all of the above dishes, and also fried ribs, a food trend that’s overdue to take the country by storm.
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