Southern Comfort: Chicken and Dumplings
In her cookbook, Rosie Mayes calls these her “Best Damn Chicken and Dumplings.”
Cooking from the Bar Cart: Butternut-Apple Bisque with Calvados
Silky squash and crisp apple combine for a soup brimming with autumn spirit.
The Panhandle’s rich and creamy take on an age-old recipe.
A hearty crowd-pleaser, inspired by the jazz pioneer Charlie Parker.
New Orleans chef Justin Devillier adds a couple of tasty twists to the classic combination.
Savory mushroom pesto elevates the flavor in Blackberry Mountain chef Joey Edwards’s warming recipe.
A decadent, storied recipe from New Orleans.
A simple recipe makes the most of seasoned potlikker and winter greens.
A creamy soup steeped in history.
A Southern coastal staple prepared by the matriarch of Edisto Island.
Patty O’s Cafe & Bakery in Little Washington, Virginia, revives a beloved classic.
Atlanta’s Souper Jenny shares a recipe for love in a bowl.
A beloved, warming recipe passed down through three generations of family.
Author Joe Yonan shares his recipe for savory roasted tomato and pepper soup with Southern field peas.
Oven-Baked Lentil Soup with Greens
The gardener at England’s Great Dixter passes along the warming vegetable soup he learned to make in Tennessee.
The spicy tomato blend can provide the base for much more than cocktails—just ask Nashville chef Maneet Chauan.
Get a taste of this boozy cousin of pimento cheese.
Black-Eyed Pea and Chorizo Soup
These legumes simmer with Mexican chorizo sausage for a smoky, spicy punch.
Rancho Lewis’s Chicken Tortilla Soup
Charleston pitmaster John Lewis takes on a Tex-Mex classic.
A delicious example of two rights making a right.
Ashley Christensen’s Oyster Stew
A hearty stew served with twice-fried Saltine crackers.
Southern Soul’s Brunswick Stew Recipe
The South’s original hunt camp staple.
G&G’s Classic Texas-Style Chili
No beans, just beef or venison and plenty of spice.
Garlic lovers, this one’s for you.
Edward Lee’s Whiskey Onion Soup
A Kentucky twist on a French favorite.
An easy-to-make hearty, chunky soup that warms up grey winter days.
Ouita Michel’s go-to chili recipe tastes like Kentucky in a bowl.
Charleston Chef Nikko Cagalanan’s Arroz Caldo
Cagalanan pumps up the aromatics in this healing Philippine dish.
“You want to cook the meat and vegetables until they melt into each other,” Kentucky chef Ouita Michel says. “I’ve seen some pictures online, and here’s a hint: If it looks pretty in a bowl, it’s not authentic.”
Chef Matt Adams of Lexington, Virginia’s Red Hen balances toasted spices with sweet squash in this comforting dish.
A South Carolina favorite made with freshwater fish, a tomato-curry broth, and a hint of fresh pine.
Upgrade this beloved Southern side dish to a hearty main event.
Cooking from the Bar Cart: Rumrunner Chili
A splash of booze added at the end of simmering elevates the flavors of this game-day chili.
