cj lotz

A French chef in Charleston simmers Lowcountry mussels and promises you’ll want to sop up every last bit of the broth with a baguette

Fresh grapefruit and oranges with olives and herbs

A sweet West Virginia tradition

This bloody good drink is one of nearly 60 recipes in a new book about the South’s favorite brunch cocktail

The classic Lone Star State breakfast, made make-ahead friendly

A cornmeal cousin to grits from Texas

Sugary, nut-studded rolls with European influences and Texas roots

A refreshing rum-and-mint sipper for the horse-country set

Just two ingredients, plus a few flavorings, are all you need for classic Kentucky beer cheese dip

Tupelo Honey Cafe takes a Southern classic even further South

A decadent but easy-to-make dessert combines two Southern classics

A classic cheese spread gets the boilermaker treatment

Cookie nostalgia flavors a South Carolina barbecue joint’s fan-favorite dessert

A Minnesota chef with Carolina bona fides shares a Southern-fried party bite

A scaled-down version of a seafood party spread

Ripe citrus tops coconut yogurt in a light and juicy ode to the Southern classic

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

Caribbean flavors accent this Southern standby

Just eight ingredients make dessert magic

A Puerto Rican staple elevates classic grits to new comfort-food heights

A boozy take on a citrusy Southern classic

Comfort food for any age

A crisp summer bite—or an elegant Bloody Mary garnish

This easy-sipping “frosé” cocktail is your new go-to summer drink

How do you make a food invented in Idaho feel Southern? Wrap it in bacon and dip it in mayo

When Asheville, North Carolina, chef Katie Button opened her elementary-school lunch box, this flavor-packed salad was often waiting inside—a homemade gift from her mother

Charleston, South Carolina, chef Nate Whiting shares the recipe for his grandmother’s sweet summertime treat

The secret ingredient? Durkee sauce, a tangy sandwich spread. “You’ll never open my refrigerator without finding a jar of it,” says Augusta, Georgia, caterer Vera Stewart

Chef Alex Harrell learned this dessert from his grandmother, “Ma Ma.” Today, it’s on the menu at his New Orleans restaurant, Angeline

A “sacred” (and delightfully easy-to-make) family recipe from Arlington, Virginia chef David Guas

You’ll need brisket, your favorite cast-iron skillet, Duke’s mayonnaise, and then maybe a nap

Passionfruit for sweet, chile for heat, and mezcal for the X factor

Enjoy fruit at its peak—all year long

Herbs and sea salt adorn Tomatoes Provençales

Pimento cheese, collard greens, fried chicken, and pickles make an appearance in this monster sandwich

A mile-high spin on the Southern classic

Golden-fried ham cakes—a Basque dish any Southerner is sure to love

Make like Hemingway and fry fresh-caught fish stuffed with salty ham

“Kalimotxo” is a modern Basque country creation combining two Southern favorites: booze and Coca-Cola

Trade bourbon for barrel-aged tequila in a Day-of-the-Dead cocktail