Recipes

One day a year, enjoy the most decadent grits ever, courtesy of Charleston chef Kevin Johnson

For a Thanksgiving pie with a twist, try this recipe from James Beard Award-winning pastry chef Kelly Fields

Louisville chef Jonathan Searle brings the flavor of Old Florida to his Kentucky home

April McGreger gives Southern flair to the traditional Hanukkah dish

The irrepressible chef and TV personality shares her go-to recipe—plus eight great tips—for can’t-miss biscuits

New Orleans chef Justin Devillier adds couple of tasty twists to the classic combination

A whole-fish chef shares the secrets to a once-forgotten but newly prized cut

At the Garden & Gun Club, refreshing greens and buttermilk fried chicken provide the foundation for a dish you can make all year long

From pickled shrimp to short rib hand pies, meet the recipes you’ll be adding to your fall rotation—and get a taste of the new cookbooks that offer more

Go to bed with your thermocirculator set, and wake up to chef Hugh Acheson’s decadent main dish

In his new book, South, the Nashville-based chef pays tribute to the Lowcountry cuisine that inspired him

If you’re new to sous-vide cooking, chef Hugh Acheson’s recipe for duck breast and warm mushroom salad, from his latest cookbook, is a great place to start

Chef Hugh Acheson’s new cookbook offers an updated take on the canned classic

Houston chef Chris Shepherd calls them “Meat Chips” in his new cookbook, Cook Like a Local. You’ll call them your new favorite dinner-party food

Houston chef Chris Shepherd cooks up a guaranteed crowd-pleaser

Korean flavors star in cookbook author Cathy Barrow’s savory take on a portable-pie tradition

In her new cookbook, Jubilee: Recipes from Two Centuries of African American Cooking, author Toni Tipton-Martin traces the history of a favorite Lowcountry dish

In an excerpt from her new cookbook, Jubilee, Toni Tipton-Martin gives the classic combination of rice and okra a gentle lift

The chef’s simple recipe with each element—cast iron, corn, and buttermilk—in perfect harmony

Use this mix from Durham, North Carolina, chef Ricky Moore when you want a “Calabash-style” fish fry