Southern
Buttermilk Beer Beignets
These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.
By Nguyen Tran
Egg Shop Fried Chicken
Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.
By Nick Korbee
Why Blueberries and Peaches Will Be Scarce in 2017
Early warm weather made the crops sprout ahead of time; then a sudden burst of cold killed nearly everything in sight.
By Joe Sevier
How To Smoke Perfect Baby Back Ribs
BBQ Master Tim Love shares his strict baby back rib rules along with his favorite, easy, smoked pork ribs recipe.
By Alessandra Bulow
Five-Cheese Pimento Cheese
Complete your Super Bowl snacking lineup with this addictive five-cheese version of the classic Southern spread.
By Shai Sevier
Our Favorite Edna Lewis Recipes
Unforgettable recipes from the mother of modern Southern cuisine.
By Tommy Werner
Instant-Pot Kidney Bean Étouffée
You get great flavors in this Cajun dish from the spices. Be sure to smash some of the cooked beans to thicken up your stew. Serve over brown rice, quinoa or sorghum for a change of pace.
By Kathy Hester
Dance Around the Kitchen to Olu Dara's "Okra" (and Cook It Too!)
The jazz cornetist's joyful 1998 song celebrates the stalwart Southern vegetable.
By Sam Worley
Karo Classic Pecan Pie
Attention pecan pie lovers! Here's a classic recipe using a classic American brand.
By ACH Food Companies, Inc.
Kim’s Black-Eyed Pea Dip
I’m sort of a snob when it comes to trying new recipes. I just seem to like my old tried and true ones best, and it takes a lot for something new to grab my attention. I had to have the recipe for this dip after I tried it on Super Bowl Sunday 2006. Garth is a die-hard Steelers fan, so it was an exciting day. Everybody always brings something for the party, and this was my friend Kim’s contribution. Being a good southern girl, I love anything with black-eyed peas in it, but for you folks who are right now turning up your noses at the idea of eating black-eyed peas, all I can say is just try it. In fact, maybe I should name it something else for those skeptics. How about Pea Dippy?
By Trisha Yearwood
The Dinner Rolls That Made a Northern Alabama Steakhouse Famous
My mother grew up on All Steak's beloved sweet orange rolls. Here's how to make them at home.
By Joe Sevier
Creamy Mac and Cheese Is Better Than Baked Mac and Cheese
Why is this even still a debate?
By Adina Steiman
The Best Song To Bake Biscuits To
A celebration of good old all-purpose flour, with a complementary recipe: chicken and biscuits.
By Sam Worley
Thanksgiving in New Orleans
Chefs Allison Vines-Rushing and Slade Rushing share recipes for deep-fried turkey, an oyster gratin, and pecan praline semifreddo from their book, Southern Comfort.
By Lauren Salkeld
BBQ Chicken Salad Cilantro Lime Rice Bowls
This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.
How to Tell the Difference Between Cornmeal, Corn Flour, Polenta, and Grits
There’s no shortage of dried corn products. Here’s how to tell them apart.
By Janet Rausa Fuller
The Louisiana Spice Blend That's a Pantry Essential
In praise of Tony Chachere's Original Creole Seasoning.
By Sam Worley
Appalachian Food: Past, Future, and Squirrel
In a deeply researched new cookbook, writer Ronni Lundy pays tribute to the food and traditions of the mountains she came from.
By Sam Worley
3-Ingredient Frozen Mud Pie
A hot knife is the easiest way to cut dense or frozen treats: Dip a sharp blade in hot water (or run under a hot faucet) and wipe dry before cutting. Repeat before slicing each piece for extra tidy edges.
By Dawn Perry
Hushpuppies
The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious.