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Southern Comfort: Chicken and Dumplings
In her cookbook, Rosie Mayes calls these her “Best Damn Chicken and Dumplings.”
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Cooking from the Bar Cart: Butternut-Apple Bisque with Calvados
Silky squash and crisp apple combine for a soup brimming with autumn spirit.
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The Panhandle’s rich and creamy take on an age-old recipe.
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A hearty crowd-pleaser, inspired by the jazz pioneer Charlie Parker.
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New Orleans chef Justin Devillier adds a couple of tasty twists to the classic combination.
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Savory mushroom pesto elevates the flavor in Blackberry Mountain chef Joey Edwards’s warming recipe.
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A decadent, storied recipe from New Orleans.
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A simple recipe makes the most of seasoned potlikker and winter greens.
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A creamy soup steeped in history.
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A Southern coastal staple prepared by the matriarch of Edisto Island.
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Patty O’s Cafe & Bakery in Little Washington, Virginia, revives a beloved classic.
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Atlanta’s Souper Jenny shares a recipe for love in a bowl.
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A beloved, warming recipe passed down through three generations of family.
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Author Joe Yonan shares his recipe for savory roasted tomato and pepper soup with Southern field peas.
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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.
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The spicy tomato blend can provide the base for much more than cocktails—just ask Nashville chef Maneet Chauan.
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Get a taste of this boozy cousin of pimento cheese.
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Black-Eyed Pea and Chorizo Soup
These legumes simmer with Mexican chorizo sausage for a smoky, spicy punch.
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Rancho Lewis’s Chicken Tortilla Soup
Charleston pitmaster John Lewis takes on a Tex-Mex classic.
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A delicious example of two rights making a right.
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Ashley Christensen’s Oyster Stew
A hearty stew served with twice-fried Saltine crackers.
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Southern Soul’s Brunswick Stew Recipe
The South’s original hunt camp staple.
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G&G’s Classic Texas-Style Chili
No beans, just beef or venison and plenty of spice.
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Garlic lovers, this one’s for you.
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Edward Lee’s Whiskey Onion Soup
A Kentucky twist on a French favorite.
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An easy-to-make hearty, chunky soup that warms up grey winter days.
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Ouita Michel’s go-to chili recipe tastes like Kentucky in a bowl.
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Charleston Chef Nikko Cagalanan’s Arroz Caldo
Cagalanan pumps up the aromatics in this healing Philippine dish.
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“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.”
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Chef Matt Adams of Lexington, Virginia’s Red Hen balances toasted spices with sweet squash in this comforting dish.
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A South Carolina favorite made with freshwater fish, a tomato-curry broth, and a hint of fresh pine.
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Upgrade this beloved Southern side dish to a hearty main event.
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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.