Recipes

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

This comforting staple, from the chef’s new cookbook, South, brings a taste of summer to the fall table

How does a Texas chef do the Southern classic? Bigger and better, of course

From the field or sea straight to your fall table—five outdoors-loving chefs share recipes for making the most of the South’s wild harvest

This Coca-Cola-brined, double-smoked charcuterie board standout makes an impressive holiday centerpiece—and a fine Reuben, too

Put the catch of the day on the breakfast table with chef Whitney Otawka’s spin on a coastal classic

A slow-simmering wild pig ragù that’s always worth the wait

Virginia chef Wade Truong shares his recipe for a tradition-worthy holiday centerpiece

Inspired by his father, chef Jean-Paul Bourgeois shares his recipe for rabbit sauce piquante

Chef Kevin Johnson of the Grocery in Charleston makes magic with end-of-season stone fruit

This simple recipe preserves the taste of summer at its peak

Blow the lid off of a Southern tradition—and then bake pie in it—with this recipe from Georgia’s Southern Baked Pie Co.