Kim Severson
Anatomy of a Classic
Butterscotch meets bourbon in pastry chef Lisa Donovan’s smooth take on a favorite childhood dessert
Anatomy of a Classic
Chef Asha Gomez gives butternut squash a flavorful upgrade
Anatomy of a Classic
A cache of heirloom seeds inspires a Mississippi chef’s take on the classic
Anatomy of a Classic
A Houston couple shares a recipe that works for the catch—or bycatch—of any day
Anatomy of a Classic
An Alabama chef with New Orleans roots shares his take on classic crawfish étouffée
Anatomy of a Classic
April McGreger gives Southern flair to the traditional Hanukkah dish
Anatomy of a Classic
How does a Texas chef do the Southern classic? Bigger and better, of course
Anatomy of a Classic
With wood chips and ingenuity, a South Carolina chef puts a smoky spin on a classic summertime treat
Anatomy of a Classic
Cool cukes meet Miami heat in chef Raymond Li Jr.’s surprisingly refreshing summer side
Food & Drink
A swim in cumin-spiced sofrito and a steam in vermouth-scented broth give these clams a kick
Anatomy of a Classic
Collard greens replace cabbage in a chef’s Mississippi-influenced spin on kimchi
Anatomy of a Classic
Whether you bring it home from a blind or a butcher shop, when it’s seasoned, smoked, and sliced, it makes a bold party-platter statement
Anatomy of a Classic
This year, Birmingham’s Dolester Miles was named America’s best pastry chef. Try her sweet potato pie, and you’ll see why
Anatomy of a Classic
Extra juicy and with a secret layer of buttery dough, chef Maya Lovelace’s cobbler is a link to home
Anatomy of a Classic
Potatoes, corn, and crawfish come together in one crowd-pleasing side
Anatomy of a Classic
Taking inspiration from her culinary heritage, Erika Council makes pancakes worth flipping for
Anatomy of a Classic
The Kinston, North Carolina chef puts a porky spin on a beloved treat
Food & Drink
A Baltimore chef’s time-tested take on an Eastern Shore tradition