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Southern

Buttermilk Beer Beignets

These airy doughnuts are served with Singaporean Chili Crab at Starry Kitchen in Los Angeles.

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.

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.

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.

Five-Cheese Pimento Cheese

Complete your Super Bowl snacking lineup with this addictive five-cheese version of the classic Southern spread.

Our Favorite Edna Lewis Recipes

Unforgettable recipes from the mother of modern Southern cuisine.

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.

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.

Karo Classic Pecan Pie

Attention pecan pie lovers! Here's a classic recipe using a classic American brand.

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?

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.

Creamy Mac and Cheese Is Better Than Baked Mac and Cheese

Why is this even still a debate?

The Best Song To Bake Biscuits To

A celebration of good old all-purpose flour, with a complementary recipe: chicken and biscuits.

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.

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.

The Louisiana Spice Blend That's a Pantry Essential

In praise of Tony Chachere's Original Creole Seasoning.

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.

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.

Hushpuppies

The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious.
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