SEAN BROCK’S PIMENTO CHEESE
The James Beard Award-winning chef shares a recipe from his cookbook, Heritage.
Photo: PETER FRANK EDWARDS
JOHN FLEER’S PIMENTO CHEESE HUSH PUPPIES
With homemade pimento cheese and a tangy comeback sauce for dipping, these are sure to impress.
Photo: MAGGIE ARMSTRONG
THE EASIEST BISCUITS YOU’LL EVER MAKE
With just two ingredients, Sharon Benton’s Biscuits are lighter and paler than their buttery counterparts, rising like afternoon clouds and exhaling buttermilk steam.
Photo: MARGARET HOUSTON
VIVIAN HOWARD’S PARTY MAGNET
“Cheese balls are so clichéd they’ve actually become cool,” Howard says. “Socially acceptable or not, when this thing is put out at a party of any kind, people hover over it like it’s a crystal ball.”
Photo: REX MILLER
POOLE’S DINER MAC AND CHEESE
Chef Ashley Christensen shares the recipe for the most requested dish at Poole’s Downtown Diner in Raleigh, North Carolina.
Photo: JOHNNY AUTRY
Photo: ALISON GOOTEE
DAVID BANCROFT’S BUTTERBEAN SALAD
This fresh, creamy buttermilk salad is destined to become a picnic staple—especially when topped with bacon or okra.
Photo: MAGGIE ARMSTRONG
SOUTHERN CLASSIC PEAR SALAD
“You got pears out of a deviled egg tray with cheese and mayo or you didn’t get pears at all,” says chef Justin Burdett of Local Provisions in Asheville, North Carolina. Here’s his elevated version of the Southern classic.
Photo: JOHNNY AUTRY
PIMENTO CHEESE’S KENTUCKY COUSIN
Try this simple recipe for Benedictine spread, a Louisville favorite.
Photo: MARGARET HOUSTON
NIGHTTRIPPER: THE FLASK COCKTAIL
A pocket concoction from New Orleans bartender Chris Hannah.
Photo: MARGARET HOUSTON
A SANDWICH STRAIGHT FROM HEAVEN
Manna Sandwiches: A divine mystery with a devoted local following.
Photo: MARGARET HOUSTON
Illustration: TIM BOWER
FROGMORE STEW
Frogmore Stew is a one-pot mix—a “boil”—of the Lowcountry’s peak summer offerings. “You can’t do much more than find the best ingredients and make them sing,” says Mike Lata, chef and co-owner of FIG (Food Is Good) in Charleston, South Carolina.
Photo: PETER FRANK EDWARDS
FRIED CHICKEN WITH CRUNCH
An unconventional secret to perfectly crispy fried chicken.
Photo: JOHNNY AUTRY
Photo: ERNEST HEMINGWAY PHOTOGRAPH COLLECTION, JOHN F. KENNEDY PRESIDENTAIL LIBRARY AND MUSEUM, BOSTON
Photo: JOHNNY AUTRY
THE COMMANDER’S PALACE BLOODY MARY
No gathering is complete without a Bloody Mary—so why not make it a good one?
Photo: ERIC MEDSKER, COURTESY OF TEN SPEED PRESS
CRACKER SALAD: A GEORGIA ORIGINAL
Chef Lance Williams, who runs the Mallery Street Café in St. Simons, share his recipe for this honest-to-goodness Peach State tradition.
Photo: MARGARET HOUSTON
Photo: CAROLINE ALLISON
LUCY’S SIGNATURE SUMMER SEAFOOD GUMBO
Summer gumbo from Gulf Coast restaurant impresario Lucy “LuLu” Buffett’s third cookbook, Gumbo Love: Recipes for Gulf Coast Cooking, Entertaining, and Savoring the Good Life.
Photo: ANGIE MOSIER
PERFECTLY FRIED CATFISH
The only thing better than Duane Nutter’s classic cornmeal catfish is the whiskey-spiked tartar sauce he pairs with it.
Photo: JOHNNY AUTRY
THE TALLULAH: COKE, PEANUTS, AND WHISKEY
One gastropub in Birmingham, Alabama is reinventing a childhood treat.
Photo: PETER FRANK WILLIAMS
TOMATO PIE
Drew Robinson of Jim ’N Nick’s Bar-B-Q in Birmingham, Alabama, shares his recipe for tomato pie.
Illustration: JOHN BURGOYNE
THE ULTIMATE KENTUCKY BURGOO
Chef Ouita Michel of Holly Hill Inn in Midway, Kentucky, shares her recipe for burgoo. “You want to cook the meat and vegetables until they melt into each other,” Michel says. “I’ve seen some pictures online, and here’s a hint: If it looks pretty in a bowl, it’s not authentic.”
Photo: MARGARET HOUSTON
CAROLINA CHICKEN BOG
Buxton Hall’s Elliott Moss shares his recipe for this South Carolina favorite.
Photo: JOHNNY AUTRY
