1. Combine first 5 ingredients and 1 gallon water in a large stockpot over high heat. Bring to a rolling boil. Add crabs, and cook 4 to 5 minutes or until bright orange-red. Remove crabs with skimmer or tongs, and let cool slightly.

2. Stir together butter and hot sauce; serve on the side with boiled crabs.

1. Dissolve 1/2 cup salt in 2 gallons water in a 3-gallon stockpot; add peanuts. (Weigh down peanuts, if desired, with a large plate or lid to ensure they're fully submerged.) Soak 8 hours or overnight.*

2. Drain water; refill pot with 2 gallons water and remaining 1 cup salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, 5 to 8 hours or until peanuts are tender, adding water as needed to keep peanuts covered; stir occasionally. (South Carolina-style peanuts are very soft, but some cooks prefer them al dente.) When the peanuts have boiled 3 hours, check for texture and saltiness. If the peanuts are not salty enough, add salt in 1/4-cup increments, turn off heat, and let soak 1 hour. Check peanuts for seasoning every hour.

3. Remove from heat, and cool 1 hour.

4. Drain and eat immediately or store (in the shell) in a sealed container in the refrigerator or freezer. Boiled peanuts will keep 7 days in the refrigerator, several months in the freezer.

*The soaking step is not essential, but it reduces the cooking time by a couple of hours and helps ensure that the peanuts cook more thoroughly and uniformly. The salt in the soaking liquid keeps yeasts and molds from developing overnight.

Reprinted from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee. Copyright 2006 by Martens Maxwell, Inc. With permission of the publisher, W.W. Norton & Company, Inc.

1. Combine first 3 ingredients in a large bowl; toss until thoroughly combined.

2. Whisk together vinegar and next 6 ingredients. Pour dressing over vegetables, and toss until slaw is evenly coated. Cover and chill 1 hour or up to 2 days.

3. Toss slaw just before serving; season with additional kosher salt and black pepper, if desired.

Reprinted from The Lee Bros. Simple Fresh Southern by Matt Lee and Ted Lee. Copyright 2009 by Matt Lee and Ted Lee. Published by Clarkson Potter, a division of Random House, Inc.

1. Combine okra and 1/2 teaspoon salt in a large bowl.

2. Heat oil in a 6-quart ovenproof Dutch oven over medium-high heat. Add sausage, and cook 6 minutes or until lightly browned. Transfer sausage into bowl with okra using a slotted spoon.

3. Add livers to pan, adding more oil if pan is dry, and cook 4 minutes or until firm and cooked through. Add livers to okra mixture, and set aside.

4. Add onion and garlic to pan, adding more oil if pan is dry, and cook, stirring occasionally, 5 minutes or until soft and golden brown.

5. Stir in remaining 1 1/2 teaspoons kosher salt, rice, and next 4 ingredients. Cook, stirring constantly, 2 to 3 minutes or until rice and garlic are fragrant. Add wine, stirring to loosen browned bits from bottom of pan. Stir in broth. Bring to a boil, remove from heat, and stir in reserved okra mixture.

6. Cover and bake at 375° for 35 to 40 minutes or until liquid is absorbed and rice is tender.

1. Heat oil in a 4-quart pot over medium-high heat. Add chiles, and cook 30 seconds per side, flattening with a spatula. Remove from pot.

2. Add onion and tomato to pot, and cook 10 minutes or until softened. Stir in hominy, chicken broth, kosher salt, and chiles. Bring mixture to a boil; reduce heat, cover, and simmer 10 minutes. Remove from heat.

3. Puree mixture, in batches, in a blender or food processor; transfer to a mixing bowl.

4. Bring wine to a boil in cooking pot over medium-high heat. Stir in chicken; cook 5 minutes. Stir in pureed chile mixture. Reheat, if necessary. Serve with chopped fresh cilantro, sliced green onions, and lime wedges.

Reprinted from The Lee Bros. Simple Fresh Southern by Matt Lee and Ted Lee. Copyright 2009 by Matt Lee and Ted Lee. Published by Clarkson Potter, a division of Random House, Inc.

1. Combine plums, 1 tablespoon sugar, lemon juice, and 1/4 teaspoon kosher salt in a bowl, tossing gently.

2. Grease sides and bottom of a 9-inch cast-iron skillet or deep-dish pie pan. Cover bottom with plum slices, overlapping slightly.

3. Whisk together eggs, remaining sugar, buttermilk, vanilla, and butter until well blended.

4. Combine flour, baking powder, and remaining 1/2 teaspoon kosher salt; whisk into egg mixture. Pour batter over fruit. Bake at 375° for 20 to 25 minutes or until golden brown. Cool in pan about 30 minutes.

5. Run tip of knife around edge of cake to loosen. Invert onto a platter, and serve with sweetened whipped cream.