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Kim Severson

Food & Drink

Glazed Ham with Buttermilk Drop Biscuits

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

Anatomy of a Classic

Molten Peanut Butter Mini-Cakes

A peanut lover’s take on the molten cake

Anatomy of a Classic

Italian-Style Shrimp and Grits

A Lowcountry chef translates shrimp and grits

Arts & Culture

The Katrina Class

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

Anatomy of a Classic

Cast-Iron Skillet Blueberry Cobbler

Fresh blueberries get the skillet treatment

Anatomy of a Classic

Mexican-Style Lamb Barbacoa

Barbecue from way down South

Anatomy of a Classic

Hot Quail

Fried quail gets some Nashville-style heat

Anatomy of a Classic

Benne Seed Peanut Butter Balls

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

Anatomy of a Classic

Potpies Gone Wild

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

Food & Drink

The Comfort of Southern Food

The value of the table in the digital age

Anatomy of a Classic

Shrimp on the Rocks

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

Anatomy of a Classic

Strawberry Delight

This icebox dessert is a busy host’s best friend

Anatomy of a Classic

Spring Herb Deviled Eggs in the Shell

A breakthrough approach to deviled eggs

Home & Garden

On the Trail of a Silver Thief

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

Anatomy of a Classic

Do-It-Yourself Moon Pies

A homemade take on Mardi Gras’s marshmallow treat

Drinks

Going Zero Proof

The search for nonalcoholic refreshment in the Land of Liquor

Anatomy of a Classic

Fried Chicken with Crunch

An unconventional secret to perfectly crispy fried chicken

Anatomy of a Classic

Oyster Madeleine

This crowd-pleasing casserole combines two Louisiana standards

Anatomy of a Classic

Fried Gulf Fish

Upping the ante on the traditional fish fry

Food & Drink

The Southern Cheese Crusade

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