"Though some might see our collection as a road map for how to cook Southern, we view it as an album of postcards," they say. "The recipes excite us, but many leave out important information ('cook until done') or use antiquated terms ('a hogshead of beaten pompion'). Still, they provide loads of inspiration, in this case for a picnic menu."
Fresh pineapple and green tea put a new spin on Lansdowne Punch , a fruity rum cocktail.
A shrimp and deviled-egg casserole from Georgia, for instance, started as a cheesy concoction served over "a can of crisped Chinese noodles." The Lee brothers reimagined it as scrumptious Shrimp and Deviled-Egg Salad Sandwiches (shown in the two outer rows above).
These Sherried Chicken Salad Sandwiches (in the center row), inspired by a hot entrée, are simple, portable, and delicious.
The brothers added lime and fresh tarragon to a dressing from Baton Rouge, Louisiana, to give their Green Goddess Potato Salad a kick.
A chilled soup, like this White Gazpacho , is an innovative addition to your picnic menu.
More recipes for your perfect menu