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Anatomy of a Classic

Anatomy of a Classic

How to Make Perfectly Fried Catfish

The only thing better than Duane Nutter’s classic cornmeal catfish is the whiskey-spiked tartar sauce he pairs with it

Anatomy of a Classic

Cheese Straws: The Perfect Party Bite

For a Georgia chef, the only thing better than a cheese straw is one stuffed with pimento cheese

Anatomy of a Classic

Hopped-Up Hoppin’ John: Hoppin’ John Biryani

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

Anatomy of a Classic

Sweet Corn Frozen Custard

A Tennessee chef transforms classic Southern creamed corm into a sweet but not too sweet summer dessert

Anatomy of a Classic

French-Style Succotash

Butter beans and bacon blend with tarragon and cream in a Georgia chef’s French-accented succotash

Anatomy of a Classic

Trout with Spring Vegetables

Pan-seared trout and tender spring vegetables combine for a quick and sensational skillet meal

Anatomy of a Classic

Pan-Roasted Chicken Breasts with Semolina Dumplings

Louisville chef Annie Pettry’s riff on chicken and dumplings blends Southern comfort with unexpected flavors

Food & Drink

Glazed Ham with Buttermilk Drop Biscuits

A tangy-sweet upgrade to traditional holiday ham—biscuits included

Anatomy of a Classic

Molten Peanut Butter Mini-Cakes

A peanut lover’s take on the molten cake

Anatomy of a Classic

Blueberry Cobbler

Fresh blueberries get the skillet treatment

Anatomy of a Classic

Mexican-Style Lamb Barbacoa

Barbecue from way down South

Anatomy of a Classic

Hot Quail

Fried quail gets some Nashville-style heat

Anatomy of a Classic

Benne Seed Peanut Butter Balls

Benne seeds and chile-kicked chocolate raise the bar on a traditional party-time treat

Anatomy of a Classic

Potpies Gone Wild

For a surprising twist on the original, look to the region’s fall bounty of mushrooms

Anatomy of a Classic

Strawberry Delight

This icebox dessert is a busy host’s best friend

Anatomy of a Classic

Spring Herb Deviled Eggs in the Shell

A breakthrough approach to deviled eggs

Anatomy of a Classic

Do-It-Yourself Moon Pies

A homemade take on Mardi Gras’s marshmallow treat

Anatomy of a Classic

Fried Green Tomatoes

Crisp and tangy, fried green tomatoes are the ultimate Southern comfort food

Anatomy of a Classic

Fried Chicken with Crunch

An unconventional secret to perfectly crispy fried chicken

Anatomy of a Classic

Oyster Madeleine

This crowd-pleasing casserole combines two Louisiana standards