node/field peas

Neglect them in the heat of summer, and they’ll reward you with a flavorful bounty

This one-dish wonder is the ultimate Southern comfort meal

A savory Southern secret

Ruminating on the many virtues of black-eyed peas

*According to one group of tasters in South Carolina

This bright, simple bean salad is the perfect side dish and a Puerto Rican mainstay

Author Joe Yonan shares his recipe for savory roasted tomato and pepper soup with Southern field peas

Black-eyed peas, rice, and pork come together 
for a big helping of Southern tradition

A crunchy layer of tortilla chips can be a vehicle for just about any ingredient you can imagine

A lighter way to enjoy soft-shells

Plus: Marshside Mama’s ends its run, New Orleans celebrates 300 years, and more from around the South

A field pea chowchow brings the heat to chef Greg Collier’s catfish and grits

Cornelia Bailey, the matriarch of the last pocket of Gullah Geechee culture on Georgia’s Sapelo Island, is on a mission to give this unique community a future

Whether they’re dried, canned, frozen, or fresh, beans and field peas are staples of the Southern larder. Here are a dozen recipes that put these humble and hard-working ingredients to tasty use

Local ingredients plus savory cheese straws equal one addictive nosh

A Kentucky chef crafts an exotic yet familiar spin on a Southern stalwart

Inspired by succotash and topped off with crispy bacon, meet the ultimate tomato salad

Celebrate the New Year with chef Ashley Christensen’s tasty take on peas and greens.

What happens when a dozen-odd whiskey aficionados, led by one maniacally obsessed Southern chef and the reigning bourbon king, gather to test twenty-four years’ worth of a legendary brand? Among other things, a hell of a good time

Deep in Alabama cotton country, a bumper crop of World War II-era planes is being kept alive by a few dedicated pilots bent on preserving a piece of Southern history

With an uncanny knack for working with bird dogs, Scott Miller became a legend on the field trial circuit. These days, he leads a quieter life in the Lowcountry, but he’s still training dogs, and, just as important, their owners

Six pioneering, plant-obsessed chefs on the ingredients that inspire them

From greens done right to a sublime sundae composed like a work of art, these 2014 favorites are a tasty look at the vibrancy and variety of what today’s Southern chefs are cooking up

Chef Travis Milton shares his recipe

The gardener at England’s Great Dixter passes along the warming vegetable soup he learned to make in Tennessee

A surefire planting formula for bringing in the birds come dove season

In a state that produces the nation’s most elite high school quarterbacks, all eyes in Texas have been on Quinn Ewers. But the player with the trademark blond mullet and the rocket-launcher arm seems to be one of the few not buying into the hype

Garden & Gun partners with Lowcountry Local First to host the annual Lowcountry Field Feast at Highwire Distillery in downtown Charleston, South Carolina

A refreshing, herby vinaigrette livens up lady peas for a bright side dish

The Kentucky chef Sara Bradley’s veggie-infused dessert

Kentucky chef Lawrence Weeks gives the summer side a fetching makeover perfect for fall

Think mornay sauce, smoked cheddar cheese, and crunchy breadcrumbs

Buxton Hall’s Elliott Moss shares his recipe for this South Carolina favorite

The chef, author, and television star reveals her favorite episodes—and previews her new show to come

The gardener at England’s Great Dixter freshens risotto with one of the first signs of spring, a trick he learned from a Texas friend

In praise of a Southern woman, her cobbled-together cookbook, and a routine worth cherishing

In praise of light, bright, and fun home cooking this season, along with classic cookies and easy cocktails

Starring a canned version of the fruit that takes this comforting dish over the top

How a North Carolina plantation turned back the clock on bobwhite habitat

A thriving crop of Southern floral designers are bringing homegrown style to the table