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Food & Drink

Venison Bolognese Sauce

A weekend-worthy sauce from Hank Shaw

Food & Drink

Barbecued Crabs Recipe

Get Chef Bryan Caswell’s family recipe for Barbecued Crabs

Food & Drink

Make This Now: Korean-Southern Ribs

Hybrid dishes on the menu at Atlanta’s Heirloom Market

Anatomy of a Classic

Jezebel Sauce: The South’s Relish

Spicy-sweet and a little bit tart, Jezebel sauce—done right—is a cook’s best friend

Recipes

Chef John Fleer’s Pimento Cheese Hush Puppies

With homemade pimento cheese and a tangy comeback sauce for dipping, these are sure to impress

Recipes

Blistered Okra with Basil Sauce

Chef Katsuji Tanabe dishes out traditional Mexican dishes with Japanese and North Carolina twists

Food & Drink

How Chef Ann Kim Makes Cranberry Sauce

The Garden & Gun Club chef spices up her version with a simple riff

Harvest

Black Walnut Bay Sauce

A Chesapeake chef brings a lost recipe back to life

Recipes

A New Orleans Nana’s Tomato Sauce

Elizabeth M. Williams’s new book invites readers to pull up a chair at her grandmother’s Creole Italian kitchen table

Food & Drink

Chef Ron Hsu’s Recipe for Leftover Turkey

After the holidays, the Atlanta chef simmers a rich, fragrant broth as the base for turkey pho

Food & Drink

New Orleans-Style Shrimp Remoulade Salad

The Mid-Atlantic meets New Orleans’s Magazine Street at chef Kristen Essig’s new D.C. spot

Food & Drink

Summer Seafood Risotto

An odds-and-ends seafood dish from Charleston’s Cru Café

Food & Drink

Rainy-Day Ribs

Chef Virginia Willis on how to save the cookout when the weather won’t cooperate

Food & Drink

Chef Ann Kim’s Curried Shrimp and Grits

With a dash of curry powder and a swirl of coconut milk, the Garden & Gun Club chef puts a Bay Area–spin on the Southern staple

Food & Drink

How Chef Tandy Wilson Does Barbecue Chicken

“This is not smoked chicken from a pit master. This is back-yard, sticky-fingers, delicious barbecue chicken”

Food & Drink

Vietnamese-Style Imperial Rolls Recipe

Kentucky chef Michael Ton’s recipe works as an appetizer or a main dish

Vietnamese Shrimp and Pork Wontons

Chef Thai Phi shares his simple recipe for Hoành Thánh from Pink Bellies, his new Charleston restaurant

Food & Drink

A Different Kind of Barbecue Sauce

Kentucky mutton dip makes a tasty complement to smoked meat of any kind

Food & Drink

How to Make Yakamein

A recipe for the noodles-and-beef staple of New Orleans, from Garden & Gun’s The Southerner’s Cookbook

Anatomy of a Classic

Shrimp on the Rocks

Forgo the fry basket in favor of salt-baked shellfish dipped in tangy comeback sauce

Food & Drink

Stone Crab Dipping Sauce

Chef Brandon McGlamery shares the recipe for this creamy crab-worthy sauce

Food & Drink

Hot Sauce: Salsa Verde

A modern version of the ancient green salsas made by the Zapotecs in Oaxaca

Recipes

Fried Shrimp the Lowcountry Way

Plus, two seafood sauce recipes

Food & Drink

Bacon Explosion

Bacon, sausage, and barbecue sauce combine for a one-of-a-kind dish

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

Food & Drink

Southern Soul’s Brunswick Stew Recipe

The South’s original hunt camp staple

Food & Drink

Duck with Satsuma Sauce

A centerpiece dish worth a little extra effort

Food & Drink

Scallops Over Penne with Vodka Sauce

Sweet seared shellfish contrast with a spirited tomato sauce

Drinks

Behold, the Potlikker Martini

Tye Harrison of Asheville’s Benne on Eagle makes the most of a humble leftover

Food & Drink

Meatballs à la Marfa

A little European, a little Texan, this dish is all comfort

Food & Drink

Hot Sauce: Pepper Vinegar (Pique)

A take on hot sauce straight from Puerto Rico and the Virgin Islands

The Southerner's Handbook

How to Make Your Own BBQ Bitters

Your secret ingredient for the perfect Bloody Mary and more

Food & Drink

Easy as Pie Oven BBQ Ribs

An at-home hack for that hours-on-the-smoker flavor

Drinks

Mint Julep Month: Sparkleberry Mint Julep

Tart up your julep with a splash of blackberry sauce and a squeeze of lemon

Food & Drink

Oysters Bienville

Chef Justin Devillier shares his favorite recipe for baked oysters

Anatomy of a Classic

Fried Gulf Fish

Upping the ante on the traditional fish fry

Food & Drink

Chicken-Fried Oysters with Garlic-Dill Pickle Sauce

Cast-iron fried oysters

The Southern Agenda

Sean Brock’s Minero Michelada

Try Sean Brock’s spicy version of a classic beer cocktail

Recipes

A Refreshing Remix of Classic Shrimp and Grits

Sam Davis, the new G&G Club executive chef, adds a sweet Creole spin to a Southern favorite

Food & Drink

A Sandwich Straight from Heaven

Manna Sandwiches: A divine mystery with a devoted local following