Francine Maroukian
Anatomy of a Classic
Fried Green Tomatoes
Crisp and tangy, fried green tomatoes are the ultimate Southern comfort food
Anatomy of a Classic
Savannah’s Country Captain
East meets South in this enduring Southern dish
Anatomy of a Classic
Scallion Cornbread with Cheddar Cheese
A slightly Tex-Mex take on cornbread
Anatomy of a Classic
Classic Cocktail: The Old-Fashioned
Bourbon the old-fashioned way
Anatomy of a Classic
Hoppin’ New Year
Black-eyed peas, rice, and pork come together for a big helping of Southern tradition
Food & Drink
Oysters Rockefeller
Chef Bryan Caswell’s recipe for oysters Rockefeller
Food & Drink
Deep-Fried Oysters
Chef Linton Hopkins’ recipe for lightly coated oysters fried to a crisp
Food & Drink
Oysters Bienville
Chef Justin Devillier shares his favorite recipe for baked oysters
Anatomy of a Classic
Day-After Gumbo
Turn your Thursday bird into a Friday feast
Anatomy of a Classic
Maryland Crab Cakes
Nobody knows crab cakes like a Marylander
Anatomy of a Classic
Hush Puppies
Perfect hush puppies the Georgia way
Anatomy of a Classic
The Bourbon Negroni
A Kentucky cocktail with Italian roots
Anatomy of a Classic
Chicken Thigh Potpie
The humble chicken potpie rises to new heights
Anatomy of a Classic
Cheese Straws
This favorite Southern snack has just the right amount of bite
Anatomy of a Classic
Bourbon Pecan Pie
It’s hard to beat a fresh pecan pie, unless you add a little bourbon
Anatomy of a Classic
Hemingway’s Cool Cocktail: Death in the Afternoon
A slightly dangerous way to beat the summer heat
Anatomy of a Classic
Pimento Cheese: Spread the Love
Why you shouldn’t get too tricky with pimento cheese
Anatomy of a Classic
No-Fail Quail
You’ve bagged the birds. Here’s how to cook them up right.
Anatomy of a Classic
Red Beans & Rice
Comfort food for the Creole soul
Anatomy of a Classic
Frogmore Stew: The Lowcountry in One Pot
Celebrate the season with Frogmore Stew