Southern Comfort Classics

Johnny Autry
by Jed Portman - October/November 2016

Recipes with a side of story from some of the South's best and brightest chefs

Recipes are more than instructions. They’re stories, rich with recollection, handed-down wisdom, and time-honored techniques. Here, six chefs share their takes on the home-cooked Southern dishes that feed their souls. 

Click on the recipes below:

Dipped-Chicken-425_0.jpgPickle-Brined Dipped Chicken
“It reminds me of something my grandma used to do. When she fried chicken, she made a brown gravy and added a lot of hot-pepper vinegar from the table, then poured it over the chicken.” 
Mike Moore, Old Etowah Smokehouse

Indian-Spiced-Mac-Cheese_0.jpgIndian-Spiced Macaroni and Cheese
“I had no idea what it was,” says Bhatt of macaroni and cheese, which he discovered as a nineteen-year-old, shortly after arriving at the University of Kentucky from Gujarat, India. After his first bite, he was intrigued but felt something was missing. “I was like, ‘Hey, how come you guys don’t add spices to your food?’” 
Vishwesh Bhatt, Snackbar

Shrimp-Carolina-Gold-Rice_0.jpgShrimp and Carolina Gold Rice "Grits"
“My mom says I would sit down and eat two or three pounds of shrimp all by myself.” 
Shuai Wang, Short Grain


Cajun-Garlic-Crabs-425.jpgLouisiana Garlic Crabs
“We do everything that can be done with crab, because it’s everywhere and it’s basically free. Stewed, stuffed, fried, deviled—you name it.” 
Melissa Martin, Mosquito Supper Club


comfort_COLL_square_0.jpgCallaloo Collards
“I never want my food to be gratuitously different. If somebody from Jamaica or West Africa has these, they’ll taste familiar. If a Southerner eats them, they’ll still taste familiar.” 
Carla Hall, Carla Hall's Southern Kitchen


Pineapple-Upside-Down-Cornmeal-Cake_1.jpgPineapple Upside-Down Cornmeal Cake
“It’s a yellow cornmeal cake in a cast-iron skillet,” Bufkin says. “That’s South Georgia.”
Griffin Bufkin, Southern Soul Barbeque