Kim Severson
Anatomy of a Classic
Nina Compton’s Shrimp in Rundown Sauce
Caribbean flavors mingle with a dash of New Orleans in this chef’s saucy shellfish
Recipes
A Sublime Summer Salad
The darlings of summer all play well together in salad star Emily Nunn’s homage to the South’s bounty
Anatomy of a Classic
Spiced-Up Fried Catfish
A field pea chowchow brings the heat to chef Greg Collier’s catfish and grits
Anatomy of a Classic
Potato Soup for the Soul
Savory mushroom pesto elevates
the flavor in Blackberry Mountain chef Joey Edwards’s warming recipe
Anatomy of a Classic
Banana Pudding Goes International
An Italian spin on one of the South’s favorite desserts
Anatomy of a Classic
Eggplant Surprise
Fall squash salsa amps up an overlooked ingredient
Anatomy of a Classic
Building the Perfect BLT
Getting the details right adds up
to one beautiful sandwich
Anatomy of a Classic
Gills on the Backyard Grill
A whole-fish recipe from Florida that’s perfect for home cooks
Anatomy of a Classic
How to Spice Up Spring Veggies
Raleigh chef Cheetie Kumar’s
ode to seasonal produce—and brighter days ahead
Anatomy of a Classic
A Surprising Spin on Chicken and Waffles
Atlanta’s Deborah VanTrece puts a globally inspired spin on a soul-food favorite
Anatomy of a Classic
A Grown-Up Pudding Cup
Butterscotch meets bourbon in pastry chef Lisa Donovan’s smooth take on a favorite childhood dessert
Anatomy of a Classic
Super Texas-Style Soup Beans
A kicked-up take on a one-pot mainstay
Anatomy of a Classic
Roasted Butternut Squash with Tomato-Ginger Gravy
Chef Asha Gomez gives butternut squash a flavorful upgrade
Anatomy of a Classic
Fried Matchstick Okra
A cache of heirloom seeds inspires a Mississippi chef’s take on the classic
Anatomy of a Classic
A Versatile Seafood Stew
A Houston couple shares a recipe that works for the catch—or bycatch—of any day
Anatomy of a Classic
How to Make Crawfish Étouffée
An Alabama chef with New Orleans roots shares his take on classic crawfish étouffée
Anatomy of a Classic
A Whole Latke Love
April McGreger gives Southern flair to the traditional Hanukkah dish
Anatomy of a Classic
Chicken-Fried Steak the Lone-Star State Way
How does a Texas chef do the Southern classic? Bigger and better, of course
Anatomy of a Classic
Smoked Vanilla Ice Cream
With wood chips and ingenuity, a South Carolina chef puts a smoky spin on a classic summertime treat
Anatomy of a Classic
Smashed Szechuan Cucumber Salad
Cool cukes meet Miami heat in chef Raymond Li Jr.’s surprisingly refreshing summer side