Kim Severson

A tangy-sweet upgrade to traditional holiday ham—biscuits included

A peanut lover’s take on the molten cake

A Lowcountry chef translates shrimp and grits

A decade after Hurricane Katrina, we track the storm’s impact on some of its youngest victims

Fresh blueberries get the skillet treatment

Barbecue from way down South

Fried quail gets some Nashville-style heat

Benne seeds and chile-kicked chocolate raise the bar on a traditional party-time treat

For a surprising twist on the original, look to the region’s fall bounty of mushrooms

The value of the table in the digital age

Forgo the fry basket in favor of salt-baked shellfish dipped in tangy comeback sauce

This icebox dessert is a busy host’s best friend

A breakthrough approach to deviled eggs

After serving multiple jail sentences, the country’s most notorious cat burglar headed south, where police suspect he started making up for lost time

A homemade take on Mardi Gras’s marshmallow treat

The search for nonalcoholic refreshment in the Land of Liquor

An unconventional secret to perfectly crispy fried chicken

This crowd-pleasing casserole combines two Louisiana standards

Upping the ante on the traditional fish fry

From the heat to the bugs, Southern cheese makers face a daunting set of challenges. But a growing number of them are proving they can stack up with the best