Recipes by Marcus Stone
20 recipes
Cast-Iron Upside-Down Bourbon Peach Skillet Biscuits
Ripe Georgia peaches caramelize in brown butter, bourbon, and a touch of white miso right in your cast-iron skillet, topped with ultra-flaky buttermilk biscuits. Inverted warm onto a platter, it is a sweet, buttery Southern breakfast tradition with an elevated depth of flavor.
Cast-Iron Crispy Country Ham & Field Pea Succotash with Sorghum Red-Eye Vinaigrette
A vibrant, high-flavor Southern midday skillet featuring salty, pan-crisped country ham tossed with tender summer field peas, sweet Silver Queen corn, and crunchy cornbread croutons. Dressed in a rich, warm red-eye sorghum vinaigrette with a splash of fish sauce, it is a beautiful tribute to hot August afternoons in Atlanta.
Cast-Iron Seared Pork Shoulder Steaks with Sorghum-Cider Glaze & Warm Field Peas
Thick-cut pork shoulder blade steaks are hard-seared in a heavy cast-iron skillet until mahogany-crusted, then glazed with sweet sorghum, bourbon, and a secret dash of fish sauce. Served over tender heirloom field peas bathed in rich pot liquor, this dish captures the heart and soul of Southern Sunday suppers.
Slow-Simmered Lowcountry Catfish & Smoked Sausage Stew
Rainy Sunday afternoons in Atlanta meant a heavy pot gently bubbling on my grandmother's stove. This stew honors that tradition with wild-caught catfish gently poached in a slow-simmered, fish-sauce-kissed tomato broth packed with smoked sausage and tender potatoes.
Cast-Iron Blackberry & Sorghum Biscuit Slump
Plump late-summer blackberries simmered with dark sorghum syrup and fresh thyme, crowned with fluffy, golden buttermilk biscuit rounds baked right in a heavy cast-iron skillet. This traditional Southern morning treat bridges sweet fruit and warm, rich pastry with a chef's rustic refinement.
Coffee & Sorghum Braised Beef Brisket with Smoked Sweet Potato Purée
A labor of love that transforms beef brisket into melt-in-your-mouth perfection with deep notes of dark coffee, sweet Southern sorghum, and a subtle splash of fish sauce for deep umami. Served over velvety smoked sweet potato purée and finished with bright pickled mustard seeds.
Skillet-Fried Green Tomato & Thick-Cut Bacon Sandwich with Umami Remoulade
Crispy cornmeal-crusted green tomatoes meet thick-cut smoked bacon, crisp arugula, and my signature fish-sauce remoulade in this elevated Southern midday sandwich. It is a harmonious balance of crunch, bright acidity, and deep savory richness.
Cast-Iron Fresh Peach & Toasted Pecan Breakfast Buckle
Grandmama always said August mornings in Georgia weren't complete without the perfume of ripe peaches drifting from a warm skillet. This breakfast buckle combines juicy summer peaches and a tender buttermilk cake with a nutty, spiced pecan streusel, all baked in hot cast iron for crisp edges. Drizzled with a warm ginger-orange honey glaze, it's a nostalgic celebration of Southern summer mornings.
Slow-Simmered Heritage Chicken & Sweet Corn Dumplings in Smoked-Mushroom Broth
Growing up in Atlanta, Sunday dinner meant chicken and dumplings cooked low and slow until the whole house smelled like heaven. In this elevated take, bone-in heritage chicken simmers in a rich mushroom and sweet corn pot likker before being crowned with tender buttermilk dumplings.
Slow-Roasted Heritage Catfish Fillets with Fish-Sauce-Braised Collards & Roasted Tomato Gravy
Slow-roasting catfish low and slow at 300°F renders it impossibly tender, silky, and rich without losing a drop of moisture. Paired with collard greens elevated by my signature splash of fish sauce and a sweet roasted Vidalia-tomato gravy, this dish is Southern comfort at its finest.
Cast-Iron Country Ham & Aged Cheddar Morning Spoonbread
A warm, soufflé-like Southern heirloom breakfast bake that combines fluffy cornmeal, pan-crisped country ham, and sharp aged white cheddar. Baked until golden in a searing cast-iron skillet, every spoonful delivers pure morning comfort with a signature touch of savory depth.
Bourbon & Sorghum Braised Beef Short Ribs over Creamy Stone-Ground Grits
Slow-braised till fork-tender, these bone-in beef short ribs sit in a glossy pot-likker glaze enriched with bourbon, dark sorghum, and a touch of fish sauce for deep umami. Served over velvety white cheddar stone-ground grits, this is Sunday supper elevated to fine art.
Braised Sweet Tea Pork Belly & Pot Likker Rice Bowls
Succulent pork belly slow-braised in a fragrant sweet tea and sorghum pot likker, paired with silky collard greens and fluffy Carolina Gold rice. Topped with a spoonful of tangy chow-chow, this midday bowl is Southern heritage comfort at its finest.
Cast-Iron Bourbon-Sorghum Peach Dutch Baby with Spiced Pecans
A dramatic, puffed Dutch baby pancake baked in a scorching hot cast-iron skillet, topped with bourbon-glazed Georgia peaches and toasted spiced pecans. Crisp on the edges, custard-soft in the center, and dripping with rich Southern flavor.
Charleston-Style Pan-Fried Crab Cakes with Field Pea & Cucumber Relish
Growing up in Atlanta, crab was a coastal luxury my grandmother treasured, and she taught me that when you have beautiful lump crab, you stay out of its way. In this elevated summer lunch, we're using a feather-light hand to fold the delicate meat with crushed buttery crackers and a secret splash of fish sauce for deep umami. Pan-fried until golden and served over a bright, cooling field pea relish, it's the taste of a Southern summer afternoon.
Cast-Iron Green Tomato Bites with Whipped Pimento Chèvre
Bite-sized wedges of tart green tomato, shallow-fried to a golden cornmeal crunch and topped with a creamy, elevated take on pimento cheese. Finished with a drizzle of hot honey, this is the ultimate summer porch snack.
Spatchcocked Sunday Roast Chicken with Umami Herb Butter
Growing up in Atlanta, Sunday supper was non-negotiable, and a whole roasted bird was always the star. But I'll let you in on a secret: my grandmother's chicken sometimes got a little dry in the breast before the dark meat was done. In Charleston, I learned the magic of spatchcocking for a perfectly even, blistered-skin roast, and I started slipping a fish-sauce-spiked herb butter right under the skin to amplify the savory notes.
Elevated Gulf Shrimp & Stone-Ground Grits with Sherry-Umami Gravy
A Charleston staple refined with my grandmother's patience and a chef's secret weapon. We are slow-simmering heritage stone-ground grits until they are like velvet, then deglazing our seared Gulf shrimp pan with dry sherry and a whisper of fish sauce for a deeply savory, modern Lowcountry gravy.
Cast-Iron Smoked Bacon & Pot Likker Breakfast Strata
Growing up in Atlanta, Monday mornings in my grandmother's kitchen were about giving Sunday's leftover bread and greens a second life. I've taken that humble tradition and elevated it into a savory, puffed cast-iron strata. We render thick-cut smoked bacon until shattering and crisp, then wilt hearty greens right in that liquid gold before soaking everything in a rich buttermilk custard. It's Southern comfort, reimagined.
Pan-Seared Bone-In Pork Chops with Charred Okra & Sorghum-Mustard Pan Sauce
Growing up in Atlanta, my grandmother fried her pork chops hard in cast iron and smothered them in gravy. When I trained in Charleston, I learned the French art of building a refined pan sauce. This dish is where those two worlds shake hands. Thick, bone-in pork chops render their fat to beautifully blister fresh summer okra, creating a savory foundation for a glossy, tangy pan sauce built with apple cider vinegar, sorghum, and a quiet splash of fish sauce for deep umami.